Mushroom Swiss Quiche
This mushroom Swiss quiche is a hearty, flavorful quiche that is baked up in a buttery flaky crust.
Quiche, you either love them or are not a fan. Or so I find. Personally, I love a good beautiful quiche and find them to be not only welcome breakfast additions for brunch but also great for an easy meal for anytime of day. One of the great things about quiche is that you can serve them chilled, room temperature and warm from the oven.
For this quiche, I like to use a homemade crust and freshly shredded Swiss cheese. But you can use a store-bought crust or your own pie crust recipe if you prefer.
Mushroom Swiss Quiche Is…
- An easy mushroom quiche recipe the whole family will enjoy.
- Made with a delicious herb and mushroom mixture.
- The perfect quiche for an elegant brunch or an easy dinner.
- Made with a homemade crust that bakes up golden brown or you can use a store-bought pie crust.
- My new favorite to make when I have a surplus of fresh eggs.
Ingredients
Mushrooms- Crimini mushrooms, baby Bella mushrooms or white button mushrooms work well for this quiche. You can use a mix of different mushrooms or all one kind.
Cheese- Swiss cheese works nicely with the mushrooms and thyme. You can also use gruyère cheese or sharp white cheddar.
Eggs- use large eggs for this.
Milk- I like to use whole milk or a blend of 2% milk with heavy cream to ensure the custard
Herbs- I like using dried thyme for this as the flavor is a little more intense then using fresh. However, you can use fresh just make sure to add about 3 times the amount as dried since fresh herbs as less potent than dried.
Butter- I use salted butter for this but you can use unsalted.
Flour- for the tart crust I like to use all-purpose flour, it works well and creates a nice flaky crust.
Seasoning- sea salt and freshly cracked black pepper work perfect to season the quiche. I also dust the top of the quiche with paprika just before baking. You can use Kosher salt or Himalayan salt as well.
Water- cold water is needed to for making the homemade tart crust.
Tools
Pie Dish or Deep Tart Pan
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 at a time.
The dough is ready when it all comes together in a ball. Take the dough out and roll it out onto a floured surface.
Note: 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, flip the dough onto an awaiting pie dish and shape the edges. Pop it back into the fridge until the oven is ready to keep the dough chilled. This makes for a flakier crust.
Blind Baking- Before filling the pie crust with the quiche batter, blind bake the crust by putting a piece of parchment paper inside the crust and pie weights (dried beans work great) then baking for 15 minutes at 375℉.
Directions For The Filling
Start by preheating your oven to 375°F. Heat a skillet and add the butter. While the skillet heats, begin dicing the mushrooms. When the skillet is ready, add the mushrooms, thyme, salt and pepper.
Cook until browned and tender. Turn the heat off and set the sautéed mushrooms aside.
Whisk eggs with the milk. Set aside.
Grate cheese if needed. Spread half of the grated cheese across the bottom of the crust and add the cooked mushrooms.
Pour egg mixture 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.
How To Store
Store any leftover quiche by wrapping it with aluminum foil or plastic wrap and placing it into the fridge. The quiche will keep for up to 4 days.
FAQ
What mushrooms work best for this Mushroom Swiss Quiche?
I like to use baby Bellas, Portobellos, or white button mushrooms when making this quiche. You can do all of one sort of mushroom or a variety of them.
Can I use a store-bought crust for this instead?
Absolutely! Store-bought crusts will work just fine for this recipe
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
Shop This Post
Pin For Later
Other Recipes You May Like…
If you try this recipe and love it, I would love for you to come back and give it stars!
Mushroom Swiss Quiche
A buttery crust filled with thyme flavored mushrooms, egg batter and Swiss cheese.
Ingredients
- For The Filling:
- 1 1/2 cups grated Swiss cheese
- 1 1/2 cups of whole milk
- 2 1/2 cups finely chopped mushrooms
- 3 large eggs
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp sea salt
- cracked black pepper to taste
- dusting of paprika
- For a homemade crust:
- 1 1/4 cups of all-purpose flour
- 1/2 cup cold salted butter
- 3-5 tbsp cold water
Instructions
To make a Homemade Crust:
- Combine the flour and diced cold butter in 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.
- Flip dough over onto an waiting pie dish and shape your dough into place.
- Put the pie dish into the fridge to chill until needed
- Start by preheating your oven to 375°F.
- Heat a skillet and add the olive oil.
- While the skillet heats, begin dicing the mushrooms.
- When the skillet is ready, add the mushrooms, thyme, salt, and pepper.
- Cook until browned and tender.
- Turn the heat off and set the sautéed mushrooms aside.
- Whisk eggs with the milk. Set aside.
- Grate cheese if needed.
- To ensure the crust doesn't turn out soggy, it is a good idea to do blind baking by adding some parchment paper to the center and weighing it down pie weights and baking it for 10-15 minutes before filling.
- When the crust is ready for filling. Spread half of the grated cheese over the bottom of the crust, add the mushrooms, then pour egg mixture over.
- Top with the leftover 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.
Notes
- Using a piece of parchment paper to roll the dough out makes for easier cleaning 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, and shape the edges. Once fitted to the 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 Baking- 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℉.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 123mgSodium: 300mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 13g
