This Mushroom and Herb Quiche is a savory delight with a buttery, flaky crust and a creamy, herby filling. Packed with mushrooms, fresh herbs, and a blend of cheeses, it’s perfect for dinner or brunch. Easy to prepare and impressively flavorful, this quiche will become a cherished recipe in your repertoire.
Recipe Tips and Tricks
- Blind Baking the Crust: Pre-baking the crust prevents a soggy bottom. Use pie weights or dried beans to keep it flat.
- Choosing Mushrooms: Use a mix of cremini, shiitake, or button mushrooms for added depth of flavor.
- Herb Pairing: Fresh thyme and parsley are classic, but you can experiment with dill, tarragon, or chives for variety.
- Cheese: A combination of Gruyère and Parmesan offers nutty richness. Substitute with cheddar for a sharper twist.
- Rest Before Serving: Allow the quiche to cool slightly after baking to set, making it easier to slice.
Why You’ll Love This Recipe
This Mushroom and Herb Quiche is a harmonious blend of earthy mushrooms, fresh herbs, and creamy custard nestled in a golden crust. It’s versatile, perfect for dinner, brunch, or meal prepping. The dish is elegant yet approachable, offering gourmet flavors with straightforward techniques that even novice cooks can master.
Mushroom and Herb Quiche
Creamy mushroom and herb quiche with flaky crust, perfect for dinner, brunch, or an elegant yet simple meal.
Ingredients
- 1 prepared pie crust
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish. Trim the edges and prick the base with a fork. Line with parchment paper and fill with pie weights. Blind bake for 10 minutes, then remove weights and bake for another 5 minutes. Let cool.
- Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add mushrooms and cook until they release their moisture and turn golden, about 7 minutes. Set aside to cool.
- Make the Custard: In a large bowl, whisk together eggs, cream, milk, salt, and pepper until smooth. Stir in thyme, parsley, and both cheeses.
- Assemble the Quiche: Spread the mushroom mixture evenly over the cooled crust. Pour the custard over the top, ensuring even coverage.
- Bake: Place the quiche in the oven and bake for 35-40 minutes or until the center is just set and the top is golden.
- Cool and Serve: Allow the quiche to cool for at least 15 minutes before slicing. Garnish with extra herbs, if desired.
Notes
- Always pre-cook mushrooms to prevent the filling from becoming watery.
- Let the quiche rest after baking for clean slices and enhanced flavors.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 471Total Fat 37gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 17gCholesterol 164mgSodium 581mgCarbohydrates 22gFiber 2gSugar 5gProtein 15g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pie Crust: Use homemade for ultimate flavor, or a high-quality store-bought crust to save time.
- Mushrooms: Fresh mushrooms are key. Avoid canned ones, as they lack texture and flavor.
- Herbs: Fresh herbs add vibrancy; dried herbs can work in a pinch, but use sparingly.
- Eggs and Cream: The base of the custard, these create the luscious, creamy filling. Whole milk can substitute cream for a lighter version.
- Cheese: Gruyère and Parmesan are classic, but Swiss or mozzarella work well too.
Variations and Substitutions
- Vegetarian Additions: Add spinach, zucchini, or roasted red peppers for extra veggies.
- Protein Boost: Include cooked bacon, ham, or smoked salmon for a heartier quiche.
- Crustless Option: Skip the crust and bake directly in a greased pie dish for a gluten-free option.
- Dairy-Free: Use a plant-based cream and dairy-free cheese for lactose intolerance.
- Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a hint of heat.
Storage Options
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the oven or microwave.
- Freezing: Wrap the baked quiche tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Bake ahead and slice into portions. Store individually for easy grab-and-go meals.
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