This Deep Dish Mushroom Swiss Quiche is a hearty, flavorful quiche that is baked up in a buttery flakey crust.
To me, quiche is one of those misunderstood foods. Many times they are placed on tea party tables or served at ladies brunch style settings. But a quiche is more then just a delicate dish to be served at only the uppity parties. It can be a hearty meal with lots of flavor.
Often times they are filled with all the goodness as an entire meal. Meats, dairy, veggies and carbohydrates. This Mushroom and Swiss Quiche is delicious served hot or chilled. Which makes it a perfect summer meal whether you are having people over or looking for a great way to have leftover lunches in a snap.
What You Will Need To Make This Deep Dish Mushroom Swiss Quiche
For the Filling:
2 cups (491g) grated Swiss cheese
2 cups (490g) of whole milk
1 tsp (1g) dried thyme
2 1/2 cups (390g) finely chopped mushrooms
2 tbsp (29g) of butter
Salt and pepper to taste
Dusting of Paprika
You can use a store bought pie crust or use my recipe for the perfect pie crust below:
Pie Crust Recipe:
1 1/4 cup (310g) all purpose flour
1/2 cup (110g) of salted cold butter
3-5 tbsp (44g-74g) cold water
To Make The Pie Crust:
Add the flour to a food processor.
Cube the butter into small squares.
Add the cold butter to the food processor with the flour. Put the lid on.
Turn the food processor on and remove the insert on the pour spout and begin to add the cold water slowly 1 tbsp(59g)at a time.
Your dough is ready when it all comes together in a ball.
Take the dough out and roll it out onto a floured surface.
Place into a waiting pie dish and pop it in to the fridge while the oven heats up. To ensure the crust is properly baked through, see blind baking tip below.
Using a piece of parchment paper to roll the dough out on makes for easier clean up and transferring to the pie pan. You simply flip it over onto the pie dish with your palm in the middle and peel away the parchment paper.
Roll out pie dough, shape the edges. Once fitted to pie pan, pop it back into the fridge until the oven is ready to keep the dough chilled. This makes for a flakier crust.
Blind Bake– Before filling the pie crust with the quiche batter, blind bake the crust by putting a piece of parchment paper inside the crust and some weights (dried beans work great) then baking for 15 minutes at 375℉/191℃
Directions For The Filling:
Start by preheating your oven to 375°F/191°C.
Heat a skillet and add the butter. While the skillet heats, begin dicing your mushrooms.
When the skillet is ready, add the mushrooms, thyme, salt and pepper. Cook until browned and tender. Turn the heat off and set aside.
Crack the eggs into a dish, and add the cream. Mix well.
Grate cheese if needed.
Spread a cup or half of the grated cheese at the base of the crust,
Add the mushrooms.
Then pour the egg and milk batter over.
Top with the left over cheese.
Sprinkle a bit of paprika for garnish. Place the quiche into the oven and allow it to continue baking for 45 to 50 minutes. Or until the center of the quiche just sets.
If you try this recipe and love it, I would love it if you could come back and give it stars!
- For The Filling:
- 2 cups (491g) grated Swiss cheese
- 2 cups of whole milk (490g)
- 2 1/2 cups (390g) finely chopped mushrooms
- 4 eggs
- 2 tbsp (29g) butter
- 1 tsp (1g) dried thyme
- salt and pepper to taste
- dusting of paprika
- For a homemade crust:
- 1 1/4 cups (155g) of all purpose flour
- 1/2 cup (115g) cold salted butter
- 3-5 tbsp (44g-74g) cold water
To make a Homemade Crust:
- Combine the flour and diced cold butter into a food processor.
- Place the lid on the processor and take out the pour spout insert.
- Turn the processor on low and slowly pour in about half the cold water, add more if needed.
- Your dough is ready when it comes together.
- Place dough onto a floured surface and roll out.
- Place dough into a waiting pie dish and shape your dough into place.
- Put the pie dish into the fridge to chill until needed
For the Filling:
- Start by preheating your oven to 375°F/191°C.
- Heat a skillet and add the butter.
- While the skillet heats, begin dicing your mushrooms.
- When the skillet is ready, add the mushrooms, thyme, salt and pepper.
- Cook until browned and tender.
- Turn the heat off and set aside.
- Crack the eggs and add the cream, mix well to combine.
- Grate cheese if needed.
- To ensure the crust doesn't turn out soggy, it is a good idea to do a blind baking by adding some parchment paper to the center and weighing it down with dried beans and baking it for 10-15 minutes prior to filling.
- When crust is ready for filling. Spread a cup or half of the grated cheese at the base of the crust, add the mushrooms, then pour the egg and milk batter over.
- Top with the left over cheese.
- Sprinkle a bit of paprika for garnish.
- Place the quiche into the oven and allow it to continue baking for 45 - 50 minutes. Or until the center of the quiche sets.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 219mgSodium: 171mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 17g