Mushroom Quiche

Indulge in the rich, savory flavors of this Mushroom Quiche, a perfect combination of buttery homemade crust, tender sautéed mushrooms, and creamy Gruyère cheese. This recipe features a perfectly golden, flaky crust that’s easy to make from scratch and a velvety egg custard infused with the earthy aroma of garlic and fresh thyme. With just the right balance of creaminess from heavy cream and milk, every bite of this quiche is a comforting, gourmet delight. Ideal for brunch, lunch, or even a light dinner, this elegant dish is as impressive as it is satisfying. Serve it alongside a crisp green salad or enjoy it on its own for a standout crowd-pleaser that’s packed with flavor and elegance.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.25 cups All-purpose flour
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, cold and diced
• 3 tablespoons Ice water
• 1 tablespoon Olive oil
• 10 ounces Mushrooms, sliced
• 2 cloves Garlic, minced
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Milk
• 1 cup Gruyère cheese, shredded
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 1 teaspoon Fresh thyme leaves

Directions

Step 1

To prepare the crust, combine the all-purpose flour and 0.25 teaspoon of salt in a medium bowl.

Step 2

Add the cold, diced unsalted butter and use a pastry cutter or fork to incorporate the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to hold together.

Step 4

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat the oven to 375°F (190°C).

Step 6

On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.

Step 7

Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden.

Step 8

While the crust bakes, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until soft and browned, about 5-7 minutes.

Step 9

Add the minced garlic to the mushrooms and cook for an additional minute. Remove from heat and set aside.

Step 10

In a large bowl, whisk together the eggs, heavy cream, milk, 0.5 teaspoon of salt, and black pepper.

Step 11

Stir in the cooked mushrooms, shredded Gruyère cheese, and fresh thyme leaves.

Step 12

Pour the mushroom mixture into the pre-baked crust.

Step 13

Bake the quiche in the preheated oven for 40-45 minutes until the egg mixture is set and the top is lightly browned.

Step 14

Allow the quiche to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1296.4 grams (1296.4g)

Amount per serving	% Daily Value*
Calories	3185

Total Fat 249.90g	320%
Saturated Fat 138.90g	695%
Polyunsaturated Fat 1.40g
Cholesterol 1373mg	458%
Sodium 3017mg	131%
Total Carbohydrate 134.10g	49%
Dietary Fiber 8.50g	30%
Total Sugars 12.80g
Protein 87.00g	174%

Vitamin D 270IU	1350%
Calcium 1414mg	109%
Iron 13mg	70%
Potassium 1668mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 11.1%

Carbs: 17.1%