clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom Gruyère Quiche

  • Author: Meagan


I couldn’t remember the last time I made quiche and we’ve been on a mushroom kick lately so I had all of the necessary ingredients!  A no brainer! and so so tasty!  Borrowed from a really lovely book called, ‘Once Upon a Chef – Weeknight/Weekend’, by Jennifer Segal, this was rich, delicious and perfectly proportioned – enjoy!



1, 9″ deep crust, blind-baked (lightly spray the pastry, poke it all over with a fork, cover it with parchment, add weights (or another pie plate) and bake at 400 for 15 minutes until it’s golden) – I used a one crust portion of my Brown Sugar Pastry

3 T. butter

300 g mixed mushrooms, coarsely chopped and stemmed – I used a mix of mini bella, porcini and shiitake and I weighed out 300 grams after stemming

1/3 c. (40 g) finely chopped shallot AND 1/2 t. salt

2 cloves of garlic, minced AND 2 t. chopped fresh thyme (or 1/2 t. dried)

4 eggs AND 1 1/4 c. (300 g) cream

1/8 t. cayenne AND a pinch of nutmeg

1 1/4 c. (150 g) finely shredded Gruyère – if it’s not finely grated enough, it won’t melt properly


While the crust is blind-baking, melt 2 tablespoons of the butter in a large skillet and sauté the mushrooms for a few minutes until they start to brown.  And the remaining tablespoon of butter, the shallots and salt, cook and stir for another couple of minutes, then stir in the garlic and cook for one minute more.  Stir in the thyme, and then remove the skillet from the heat.

In a medium bowl, whisk the eggs, then add in the cream, cayenne and nutmeg and whisk well.  Spread half of the mushroom mix across the bottom of your waiting par-cooked crust, top evenly with all of the Gruyère, then the rest of the mushrooms.  Pour the egg mix over all and gently use a fork to help the liquid shimmy evenly into all of the ingredients.

Turn the oven down to 325 and bake for about 45 minutes until the top is a lovely golden color and the custard center is set.  I baked mine for 20 minutes, added a ‘crust protector’ and then baked for almost another full half hour.  Leave the quiche to rest for about 15 minutes and you should get beautiful, clean slices.  Remember that this is rich!  definitely tastiest with a salad.



From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.