Over-the-Top Mushroom Quiche
This high-rising, custardy mushroom quiche is packed with sautéed mushrooms, silky egg mixture, and melty cheese layered in a buttery, flaky crust.
Servings: 8 slices
Calories: 375kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 lb oyster mushrooms stems trimmed and large caps halved or quartered
- 1 lb white mushrooms thinly sliced
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 2 small shallots minced
- 1 tablespoon thyme chopped
- ¾ cup shredded Comté or Emmental cheese about 2 ½ ounces before shredding
- Buttery Pastry Shell Click here for my gluten-free pie shell recipe or use your favorite recipe.
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs lightly beaten
- Freshly grated nutmeg
Instructions
- Preheat the oven to 325° F (170° C).
- Grease a springform pan and line it with the pastry crust (see ours here). If par baking, line with parchment and fill with beans or rice or pie weights, bake for 15 minutes and remove from the oven, carefully remove weights.* In a very large skillet, heat the oil.
- Add the oyster and white mushrooms, season with salt and pepper and cook over high heat stirring continually until starting to soften, about 5 minutes. Reduce the heat to moderate.
- Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
- Scatter ⅓ of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell.
- In a blender, mix half each of the milk, cream and eggs and season with 1 ½ teaspoons of salt, ⅛ teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another ⅓ of cheese and the remaining mushrooms.
- Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining cheese on top.
- Bake the quiche for about 1 ½ hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
- Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
Video
Notes
The unmolded quiche can be made ahead and cooled completely, then refrigerated overnight. To serve, carefully cut the quiche into wedges, arrange on a baking sheet, and bake in a 350° F (180° C) oven until warm, 10 minutes.
*We have tested this recipe with and without par baking the crust, and have found it works both ways. If you prefer a crisper crust, we suggest adding the par baking step.
Nutrition
Calories: 375kcal | Carbohydrates: 11g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 119mg | Potassium: 646mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1348IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 2mg