{"id":16764,"date":"2021-09-22T10:32:41","date_gmt":"2021-09-22T05:02:41","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=16764"},"modified":"2026-03-16T16:54:49","modified_gmt":"2026-03-16T11:24:49","slug":"mushroom-quiche","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mushroom-quiche\/","title":{"rendered":"Mushroom Quiche"},"content":{"rendered":"\n
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You\u2019ll love this mushroom quiche<\/strong> with its buttery, tender, flaky crust; delicate custard; and smoky caramelized onions. The easy recipe is perfect for a dinner or brunch at home during the holidays\u2014tricking you into eating far more than you should!<\/p>\n\n\n\n

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Making cheese mushroom quiche is a labor of love, but it really is a treat well worth the effort. With a little pre-planning, you can have the quiche anytime.<\/p>\n\n\n\n

The creamy cheese and mushroom quiche has a crust so flaky and filling so flavorful that the entire pie disappears in no time at all! Whether you're making it for a lazy weekend brunch for the family or a dinner party, this recipe is a winner!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe?<\/h2>\n\n\n\n

It's an impressive gourmet-like dish that\u2019s surprisingly doable with some pre-planning!<\/p>\n\n\n\n

It\u2019s a celebration-worthy treat, ideal for holiday dinners, brunches, or special gatherings.<\/p>\n\n\n\n

The crust is a masterpiece. The perfect base for the rich custard and savory filling.<\/p>\n\n\n\n

The cheese and mushroom quiche recipe adapts to your preferences effortlessly.<\/p>\n<\/div><\/div>\n\n\n\n

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Mushroom Quiche Recipe Ingredients<\/h2>\n\n\n\n

Flour: <\/strong>all-purpose flour, whole wheat flour, or half-and-half of both\u2014all are fabulous options.<\/p>\n\n\n\n

Mushrooms:<\/strong> Pick\u00a0any. There are no hard and fast rules here. I used button mushrooms with a handful of baby portobellos (cremini).<\/p>\n\n\n\n

Seasoning:<\/strong> The\u00a0cumin\u00a0in this recipe is\u00a0optional. I like its smoky note, which acts as a natural counter to the sweetness of caramelized onions. Paprika, chili flakes,\u00a0or any other fresh herb will do.\u00a0<\/p>\n\n\n\n

Cheese:<\/strong> Feel free to use whatever is convenient\u2014Cheddar, Gouda, Gruyere, Swiss. Even feta or goat cheese works exquisitely in the quiche recipe with mushrooms. I had a nice French Emmental cheese lying at home. It melted beautifully, making the quiche very creamy.\u00a0<\/p>\n\n\n\n

Cream:\u00a0<\/strong>This makes the custard creamy and rich. <\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Eggless: <\/strong>Some quiche recipes use silken tofu<\/a> instead of eggs in the custard filling. I\u2019m yet to experiment with it. The crust I used for the recipe is called p\u00e2te \u00e0 foncer or flan pastry, a type of short-crust pastry<\/a>. Typically, it uses an egg in the dough, but I left that out.<\/p>\n\n\n\n

If you want to make a proper flan pastry, add an egg after you\u2019ve cut the butter into the flour. Then use cold water to form the dough. The texture will be crisper. You can store this pastry in the freezer for up to 3 months. <\/p>\n\n\n\n

Caramelized onions <\/strong>are optional.<\/strong> I know they take time, but they give an explosion of taste to the quiche. It\u2019s out of this world. <\/strong>My trick? Double the number of onions. Caramelize them a few days ahead and then store them in the fridge. Add them to any recipe<\/em> when the mood strikes, not just this cheese and mushroom quiche.<\/p>\n\n\n\n

Vinegar<\/strong>: If you don\u2019t have the balsamic vinegar, use brown sugar. Both give the onions a sweetness that you will love in the quiche.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Mushroom Quiche?<\/h2>\n\n\n\n

Making a quiche is a longish process (so is writing about it). But it doesn\u2019t ask for fancy techniques or equipment. With a little patience, you\u2019ll have a 9 or 10-inch pie (or two 6-inch pies) that is 100% worth the bake.<\/p>\n\n\n\n

Get The Dough Ready<\/h3>\n\n\n\n

Step 1:<\/strong> Cut chilled, cubed pieces of butter into the flour using your fingertips. It should have a bread-crumb-like texture.<\/p>\n\n\n\n

Step 2: <\/strong>Add ice-cold water one tablespoon at a time and bring the scraggy dough together. You don\u2019t have to knead it. Using only<\/em> the heel of your hand, push the dough away from you. Then bring it back with your fingertips till smooth.<\/p>\n\n\n\n

Step 3: <\/strong>Shape the dough into a ball, flatten it slightly, cover in cling wrap, and then refrigerate until it is firm and easy to handle. <\/p>\n\n\n\n

Roll The Quiche Crust<\/h3>\n\n\n\n

Step 4: <\/strong>Roll out the dough on a very lightly floured surface (you don\u2019t want excess dry flour).<\/p>\n\n\n\n

Step 5:<\/strong> Pick it up gently and place it in a pie dish. Push the dough inwards along the edges and the base with a very firm hand.<\/p>\n\n\n\n

Step 6: <\/strong>Make sure the dough fits the pan well. Trim the dough that\u2019s hanging over with a sharp knife and chill for another 20 minutes.<\/p>\n\n\n\n

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Blind Bake The Quiche Crust<\/h3>\n\n\n\n

Step 7<\/strong>: Prick the bottom of the chilled quiche crust with a fork. The holes are like windows that help steam escape. This makes sure that the crust doesn\u2019t puff like a balloon.<\/p>\n\n\n\n

Step 8: <\/strong>Line the crust with parchment paper and weigh it down with baking beans, red kidney beans, or chickpeas.<\/p>\n\n\n\n

Step 9:<\/strong> Bake the crust for 15 to 20 minutes in a preheated oven. <\/p>\n\n\n\n

Step 10:<\/strong> Remove the parchment paper along with the beans and then bake just the crust for another 5 minutes. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

Make The Mushroom Cheese Quiche Filling<\/h3>\n\n\n\n

Step 11:<\/strong> Thinly slice two big onions. Cook them in olive oil or butter on low heat, along with a sprig of fresh thyme and some cumin powder.<\/p>\n\n\n\n

Step 12<\/strong>: When the onions are softened (about halfway through), add balsamic vinegar. Stir occasionally.<\/p>\n\n\n\n

Step 13: <\/strong>Saut\u00e9 the onions till they are soft and brown. Add salt to taste right at the end. <\/p>\n\n\n\n

Step 14: <\/strong>Slice the mushrooms and saut\u00e9 them in olive oil. Do it without salt, so they don\u2019t leave water.<\/p>\n\n\n\n

Make The Quiche Custard<\/h3>\n\n\n\n

Step 15: <\/strong>In a bowl, mix eggs and cream with salt and pepper to taste. I also added some fresh thyme, although you can use any seasoning here.<\/p>\n\n\n\n

Bake The Mushroom Quiche<\/h3>\n\n\n\n
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Step 16:<\/strong> Spread the caramelized onions on the blind-baked crust. Follow it with a layer of saut\u00e9ed mushrooms and grated cheese.<\/p>\n\n\n\n

Step 17: <\/strong>Pour the custard. Sprinkle more cheese on too.<\/p>\n\n\n\n

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Optional step:<\/strong> Add diced green onions here and there as a filler and pop of color.<\/p>\n\n\n\n

Step 18<\/strong>: Garnish with four to five mushrooms. Bake for 40 to 45 minutes till the quiche puffs up and is golden.<\/p>\n\n\n\n

Final step:<\/strong> Serve and savor!<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h3>\n\n\n\n