Mushroom & Gruyère Quiche Recipe
Description
This Mushroom & Gruyère Quiche is a deliciously rich and savoury dish featuring earthy mushrooms, nutty Gruyère cheese, and a silky, creamy egg custard baked in a golden, flaky pastry crust. Perfect for breakfast, brunch, lunch, or a light dinner, this homemade quiche is easy to prepare and wonderfully satisfying. The combination of sautéed mushrooms, melted cheese, fresh herbs, and buttery pastry creates irresistible flavour in every bite. Serve it warm or at room temperature alongside a crisp green salad for an elegant meal. This classic mushroom quiche is also ideal for entertaining, meal prep, and special occasions.
Mushroom & Gruyère Quiche
This Mushroom & Gruyère Quiche is a deliciously rich and savourydish featuring earthy mushrooms, nutty Gruyère cheese, and a silky, creamy eggcustard baked in a golden, flaky pastry crust.
Ingredients
Method
- Preheat the oven to 190°C (375°F), or 170°C (340°F) for a fan oven.
- Place the pastry into a 23 cm (9-inch) tart or quiche tin. Press it gently into the edges, trim away any excess pastry, and prick the base several times with a fork.
- Line the pastry with baking paper and fill with baking beans or dried beans. Blind bake for 10 minutes.
- Remove the baking paper and baking weights, then return the pastry to the oven for another 5 minutes until the base is lightly golden. Set aside.
- Heat the olive oil and butter in a large frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and most of their moisture has evaporated.
- Stir in the garlic and thyme and cook for another minute. Remove from the heat and allow the mushroom mixture to cool slightly.
- In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until well combined.
- Spread the mushroom mixture evenly over the pastry crust, then sprinkle over most of the grated Gruyère cheese.
- Pour the egg and cream mixture over the mushrooms and cheese. Sprinkle the remaining Gruyère on top.
- Carefully transfer the quiche to the oven and bake for 30–35 minutes, or until the filling is set and the top is golden brown.
- Allow the quiche to cool for 10–15 minutes before slicing. Garnish with fresh parsley and serve warm or at room temperature.
Notes
Chef’s Tips
- Cook the mushrooms thoroughly: Mushrooms release plenty of water, so cook them until their moisture has evaporated. This helps prevent a soggy quiche.
- Use quality Gruyère: Its nutty, slightly sweet flavour pairs beautifully with earthy mushrooms.
- Avoid overbaking: The centre should be just set with a slight, gentle wobble when the quiche comes out of the oven.
- Try different mushrooms: Use a mixture of chestnut, button, oyster, or wild mushrooms for extra flavour and texture.
- Make it ahead: The quiche can be baked a day in advance and refrigerated. Bring it to room temperature or gently reheat before serving.
- For the best slices: Let the quiche rest for at least 10 minutes after baking so the custard can settle.
- Serving suggestion: Pair with a fresh green salad, roasted vegetables, or crusty bread for a complete and elegant meal.
