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
Total Time7 hrs 10 mins
- 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
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.