Classic French Mushroom Quiche
A rustic French quiche with sautéed mushrooms and creamy custard in a buttery crust. Baked until golden and set, it's elegant enough for lunch or dinner.
- Total time
- 55 min
- Servings
- 6
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 crust (9-inch) pie crust (thawed frozen or homemade)
- 8 oz mushrooms, cremini or button
- 1 medium shallot
- 3 large eggs
- 1 cup heavy cream
- ¾ cup gruyère cheese, grated
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides so it sits flat and even.
- 3
Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap into 1/4-inch-thick slices, like slicing bread, discarding the stem pieces.
- 4
Cut the shallot in half lengthwise from root to tip, place flat-side down on the cutting board, and slice crosswise into thin half-moon pieces about 1/8 inch thick.
- 5
Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Pour the sliced mushrooms into the hot skillet and stir every 30 seconds until they release their liquid and turn the color of warm honey, about 5 minutes.
- 7
Add the shallot pieces to the skillet and stir constantly until the shallot softens and smells fragrant, about 2 minutes.
- 8
Spread the mushroom and shallot mixture evenly across the bottom of the pie crust in a single layer.
- 9
Crack the 3 eggs into a medium bowl, then pour in the heavy cream and sprinkle in 0.5 teaspoon salt and 0.25 teaspoon pepper.
- 10
Whisk the eggs, cream, salt, and pepper together with a fork or whisk until the mixture is uniform and pale yellow, about 30 seconds.
- 11
Sprinkle the grated gruyère cheese evenly over the mushrooms in a thin, even layer covering the whole surface.
- 12
Pour the egg mixture slowly over the cheese, tilting the dish gently so the custard flows evenly and fills any gaps.
- 13
Carefully place the quiche on a baking sheet (for easy cleanup and even heat), then slide it into the 375°F oven.
- 14
Bake until the surface is puffed and the color of warm honey, with the edges slightly darker, about 25 to 30 minutes.
- 15
Remove the quiche from the oven using an oven mitt on each hand and place it on a cool stovetop or trivet.
- 16
Let the quiche rest on the counter for 5 minutes so the custard can set completely and become easier to slice cleanly.
Tools you’ll need
- oven
- 9-inch pie dish
- cutting board
- chef's knife
- 10-inch skillet
- wooden spoon
- medium bowl
- fork or whisk
- baking sheet
- oven mitts
- trivet or cool stovetop
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