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5 from 1 vote

mushroom & swiss quiche

I’ve included a pastry recipe in the notes in case you want to make the quiche crust yourself as it’s a little less money & probably a bit better for you. Making your own pastry isn’t imperative to the success of this recipe though: store-bought, ready-made pastry is quick, convenient & an easy choice. A deep, glass pie dish works best for this recipe. It’s a good idea to read through my post first before you make this recipe as you might pick up a tip or two (hopefully). This is best made about 6 hours or a day ahead & served at room temperature or cold. Don’t reheat pastry in the microwave
Prep Time15 mins
Cook Time55 mins
cooling6 hrs
Total Time7 hrs 10 mins
Course: Lunch, Main Course
Cuisine: Australian
Keyword: quiche
Servings: 8


  • deep 9-inch glass pie dish
  • whisk
  • cheese grater


  • 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


  • 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.


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.