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Creamy Savory Mushroom Quiche Recipe Easy Homemade Flaky Crust

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A creamy savory mushroom quiche with a flaky golden crust, perfect for brunch or family gatherings. This recipe combines sautéed mushrooms, caramelized onions, and a rich custard filling in a buttery crust.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 10 ounces (280g) cremini or button mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons olive oil or unsalted butter
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 cup (100g) grated Gruyère or Swiss cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Optional garnish: Fresh parsley or chives, chopped

Instructions

  1. Make the crust dough: Combine flour and salt in a bowl. Add cold cubed butter and blend until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, mixing gently until dough comes together. Do not overwork.
  2. Chill the dough: Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the filling: Heat olive oil or butter in a skillet over medium heat. Sauté onions about 4 minutes until translucent. Add mushrooms and cook 6-8 minutes until browned. Add garlic and thyme, cook 1 minute. Season with salt and pepper. Remove from heat and cool slightly.
  4. Roll out the dough: On a floured surface, roll dough into a 12-inch circle. Transfer to tart pan or pie dish, press into edges, trim excess, and crimp edges if desired. Chill for 10 minutes.
  5. Pre-bake the crust (blind bake): Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, bake 3 more minutes until edges start to turn golden.
  6. Mix the custard: Whisk eggs and heavy cream until smooth. Stir in cooled mushroom mixture and grated cheese. Season with salt and pepper if needed.
  7. Fill and bake the quiche: Pour custard into pre-baked crust. Bake at 375°F (190°C) for 35-40 minutes until filling is set but slightly jiggly in center and edges are golden brown.
  8. Cool and serve: Let quiche cool on a rack for at least 15 minutes before slicing.

Notes

Keep ingredients cold for a flaky crust. Do not overwork dough to avoid toughness. Blind bake crust to prevent sogginess. Use room temperature eggs for smooth custard. Sauté mushrooms thoroughly to avoid watery filling. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: mushroom quiche, savory quiche, brunch recipe, flaky crust, creamy quiche, easy quiche, homemade quiche

Find it online: https://norasfoods.com/creamy-savory-mushroom-quiche-recipe-easy-homemade-flaky-crust/