A quiche is one of the easiest things to make & you can switch the flavors up depending on the mood de jour & the season. Mushroom & Swiss Quiche is whole, small mushrooms cooked in butter with a little garlic then immersed in an egg, cream & Swiss cheese mixture with a little onion & nutmeg. Encased in a pastry case – homemade or store-bought, that’s your call.
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I’m including a pastry recipe with the filling but it’s not imperative to the success of the quiche. Ready-rolled, store-bought pastries are good. And they make this a quick & easy meal. Use the shortcrust variety, sold in the fridge section in the USA & Canada & in the freezer section in Australia. Or use puff pastry – in the freezer section & let it thaw in the fridge. I don’t blind-bake the pastry for this mushroom & swiss quiche.

The trick to a good quiche – if in fact there is one – is not to overload it with too much filling. Less is more. Honestly, my favorite quiche is ham & aged white cheddar cheese. So simple yet really quite fabulous & proof you don’t need much to produce a good meal, you just have to do it right. So what is right when it comes to baking a good quiche according to Lovoni. A few simple ‘rules’ if one may be so regimented to call them that:
- Use a glass pie dish. If you don’t have one then a dark, metal baking pan is your next option. But it has to be dark. Don’t use white, don’t use a light metal – such as the non-stick variety. Grease it with some melted butter or baking spray.
- There is a regular pie dish & a deep pie dish – most are 9 inches or 23 cm. For this recipe I used a deep pie dish. If you don’t have one you’ll need to adjust the recipe a little using the quantities that follow:
- 1 large egg to 1/2 cup of heavy cream (35% fat). So for a standard pie dish that’s 3 eggs to 1 1/2 cups of cream + 1/2 cup of shredded or crumbled cheese. For a deep pie dish it’s 4 eggs to 2 cups of cream & 2/3 cup of shredded or crumbled cheese
- Cook the quiche on the bottom rack in a preheated oven – don’t put the quiche into a cold oven
- Use conventional bake method in your oven. – That’s conventional, as in bog-standard. Not convection which is fan-forced.
- Let the quiche cool down before serving it. If you cut into it hot it’ll be runny. Cool to room temperature or chill overnight & it will cut perfectly. I like to let it come to room temp again before I serve it.
- Whatever you serve on the side, keep it simple. A garden salad – cucumber, onion, tomato, lettuce. Or some baby lettuce leaves or artisan lettuce leaves dressing in a little balsamic, olive oil, salt & pepper.
- Don’t overload the crust with filling. Whole mushrooms are a little different because of their size but when I make a ham quiche or spinach – my two most regular choices, I never have more than a cup of filling in total, including a little sauted onion.
- Stay away from watery ingredients such as tomatoes & when I use ingredients that do leach out water, such as spinach & mushrooms. I cook them properly – hot & quickly & give them a quick drain in a strainer.
- Add some fresh herbs if you want – thyme, parsley, dill, basil, tarragon are my top ones for quiche, but herbs aren’t imperative. I used a little fresh thyme in this recipe mainly because it doesn’t have many ingredients & it gave me a garnish for the images.


There was a saying in Australia, & perhaps here too – “real men don’t eat quiche”. I’ve also had the odd person tell me they don’t like quiche. What’s not to love? It’s eggs, cream, cheese & pastry for frigs’ sake. Maybe like any recipe, if it’s not prepared properly then it might not be nice. But quiche, when done right is a silky smooth, creamy & a somewhat decadent meal. It’s as easy AF. And, chances are there’ll be leftovers for lunch the next day. What’s not to love? Cheers for now, Lovoni xo
Here are a few other lunch or light dinner recipes to try: Goat Cheese, Zucchini & Pea Crostini; Asparagus & Salmon Frittata; Artichoke, Spinach & Feta Frittata.
Mushroom & swiss quiche
mushroom & swiss quiche
Equipment
- deep 9-inch glass pie dish
- whisk
- cheese grater
Ingredients
- 1 ready-made, uncooked pie crust for a 9-inch pie (23 cm) (such as Pillsbury) best to let the crust sit at room temperature for 10 minutes before pressing it into the dish
- 2/3 cup grated Swiss cheese
- 2 tablespoons butter
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 lb small brown mushrooms, stalks removed (save stalks for another use)
- a good pinch of sea salt & freshly ground black pepper
- 2 garlic cloves, minced
- 4 large eggs
- 2 cups heavy cream (35% fat)
- 1/4 to 1/2 teaspoon ground nutmeg
- 1/2 teaspoon chopped fresh thyme plus extra for garnish, optional
- salad greens tossed in balsamic olive oil, salt & pepper to serve, optional
Instructions
- Arrange the oven racks so one is closest to the bottom of the oven. Preheat the oven to 375°F (190°C). Grease a deep, 9-inch/23cm pie dish & line with the pie crust, pressing the crust gently up the side of the pan. Feel free to do a fancy edge. I didn't.
- Sprinkle half of the cheese over the base of the pie crust.
- Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until onion is softened. Scrape the onion into the pie crust to cover evenly.
- Melt the remaining 1 tablespoon of butter in the same pan over medium-high heat with the olive oil. Add the mushrooms, salt & pepper; cook for 2 to 3 minutes each side until browned – don’t over crowd the pan, you might have to cook these in two batches if you don’t have a large frying pan.
- Add the garlic & stir to combine. Cook the garlic 1 to 2 minutes until fragrant & softened; remove from the heat. Transfer mushrooms to a large plate lined with paper towel. Or place them in a strainer over a bowl.
- Whisk together the eggs, cream, nutmeg, thyme, if you’re using it, and a pinch of salt & pepper in a medium bowl until well combined.
- Arrange the mushrooms in the pie crust. Carefully pour in the cream mixture. Sprinkle with remaining cheese. Cook quiche on the bottom rack for 40 minutes or until golden brown & just set. Let cool completely on a wire rack before cutting into wedges to serve. Serve cold or at room temperature with salad greens if desired.
Notes
PASTRY
1 1/4 to 1 1/2 cups all purpose (plain) flour
1/2 cup (4oz/125g) butter, cut into pieces
pinch salt
2 egg yolks
1 tablespoon iced water, approximately To make the pastry:
Combine all ingredients in the large bowl of a food processor until mixture just starts to forms a soft dough. Remove from processor & press mixture together to form a disc. Wrap in plastic wrap & chill for 30 minutes. Roll dough on a floured, smooth surface until it’s large enough to fit into a 9-inch pie dish. Place the pastry over the dish & gently press down to fit. If any pastry tears, just patch it back together. Trim the pastry edge if necessary; cover with plastic wrap while you make the filling.
Ms. Lovoni, This recipe sounds wonderful and I’m anxious to make it! I am unable to find cremini mushrooms, so are Baby Portobello mushrooms ok, or would they be too strong? Thanks and have a wonderful New Year!
Thanks so much for your question, cremini, Swiss brown, baby portobellos are all the same – go figure hey?! So any of these or even a variety of mushrooms would be perfect.
L
Thank you! I take care of an elderly lady one night a week and she loves quiche, however, I am tired of making spinach and mushroom! Anxious to try something more exotic!!
Does she like salmon? There’s a few quiche recipes on my site. Nice salmon quiche which I love. Just write quiche in the search bar on the side of my site and it’ll take you to them. I use canned or cooked and also smoked salmon. All will work. L xo
I would definitely use a couple extra eggs and use WAY less dairy. I might switch it to half and half or just whole
Milk because this was way to milky.
Thanks for your comment. Some points to note: this is a quiche, not a frittata, it is supposed to be creamy. One large egg sets 1/2 a cup of cream for a quiche recipe. Therefore 4 eggs to 2 cups of cream – cream as in, heavy cream. You can’t use half and half or milk in this recipe. As stated in the intro to the recipe, this needs to be made at least 6 hours ahead of serving and served either room temperature, cold or slightly heated up. It is not meant to be made and served. Four eggs, 2 cups of heavy cream and 2/3 cup of cheese is the base recipe for all quiches I make. Sometimes, if I use a regular pie dish and not a deep one as I used in this recipe then it’s 3 eggs, 1 1/2 cups of heavy cream and 1/2 cup (or 125g) of crumbed or grated cheese. Switching heavy cream to “just whole milk because this was way to [sic] milky” is certainly not a solution to what you deem a problem.