Savor the creamy oozing goodness of cheese with fresh mushrooms and a crunchy buttery crust. This recipe is actually simpler than it sounds. Try it today, it will surely be a big hit with the family!
1 prepared pie dough (You can use any pie dough recipe. If desired, you can buy prepared pie dough that already comes with its own tin, but this will not have the same savory consistency and aroma of homemade pie dough. You can add a buttery aroma to prepared pie dough by brushing it with a little butter.)
1 pound assorted mushrooms (the best ones for this are button and shiitake), sliced or quartered
2 medium shallots, sliced thinly lengthwise (about one-inch strips)
2 Tbsp. olive oil
3 eggs (large)
6 oz. Gruyere or quick-melting cheese, grated (this would be about 1 ½ cups)
½ heavy cream
½ cup milk
pinch of nutmeg
Pepper (preferably freshly ground)
Pie tin or a deep dish made of ceramic or glass (for homemade pie dough)
Parchment or wax paper, or aluminum foil (for homemade pie dough)
Uncooked rice or beans enough to line bottom of pan (for homemade pie dough)
Wire rack for cooling pie dough
Wire whisk for mixing
1. Preheat the oven to 350°F (177°C).
2. Place the parchment paper over the pie tin, and then line the bottom with rice or beans to serve as weights. Press into corners and edges. Bake the dough for 15 minutes, then take it out of the oven and let it cool. Remove the paper and rice or beans. (Skip this step if you are using ready-made pie dough, which is already partially baked.)
3. Use a fork to poke the bottom of the pie pan, then return the crust to the oven. Bake for 10 more minutes or until it is slightly browned. Cool on the wire rack. It’s time to prepare the filling.
4. Using medium heat, heat the oil in the skillet. Add shallots. Stir until they turn translucent. Then add the mushrooms, plus some salt and pepper to taste. Stir until the mushrooms are shiny and golden brown.
5. Sprinkle half of the cheese evenly onto the bottom of the crust.
6. Add the mushrooms, spreading them evenly over the cheese. Then top this layer with the remaining cheese.
7. In a bowl, mix together the eggs, cream, and milk. Season with pepper, salt, and nutmeg.
8. Pour the mixture into the pie tin, then place the pie tin on a baking sheet to prevent any spilling while your quiche is cooking in the oven.
9. Bake for 30-35 minutes. Use a knife to test for doneness. (Poke the knife into the center. If it comes out clean, the quiche is done.) Extend baking time if needed.
10. Allow the quiche to cool on a wire rack for about 10 minutes before serving.
If desired, you can also garnish the mushroom quiche with a sprinkling of pine nuts and a few sprigs of parsley. Watch how your family gobbles up all that quiche-y goodness!