Mushroom Quiche

quiche on a cake stand and slice of quiche on a white plate

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: people

This classic French mushroom quiche is the ultimate recipe for a rich, creamy, and flavorful dish. Made with a store-bought buttery, flaky crust, it features a velvety filling infused with garlic and shallots.

Ingredients

1 pie dough, Pillsbury
9 ounces baby Bella mushrooms, bottom tip removed, and sliced
3 eggs
2 tablespoons olive oil
1 garlic clove, minced
1 large shallot, finely minced
2 tablesppons Italian flat parsley, finely chopped
1½ cup heavy cream
salt and pepper, to taste

US - Metric

Instructions

Preheat oven to 325 F
Place a round piece of parchment paper in a 10-inch pie mold with a removable bottom. Roll out the pie dough and place it inside the mold. Add another large piece of parchment paper over it, and place your pie weight nicely dispersed on the bottom. Bake for 5 to 7 minutes. Remove the pie from the oven and let it cool. Remove the weights and toss the top parchment paper.
In a large skillet, warm the oil and sauté the mushrooms over medium heat until they turn a beautiful pale golden color, about 3 minutes. Sprinkle the shallots, garlic, and parsley over the mushrooms. Season with salt and pepper and continue cooking until the shallots are translucent.
Arrange the mushroom mixture in the bottom of the pastry shell.
Season the eggs with salt and pepper in a bowl. Beat well, then add the heavy cream. Beat until uniform.
Set the tart pan on a sheet pan, pour the egg-cream mixture into the shell, and gently slide the mushroom quiche into the oven.
Bake for 55 minutes. The surface of the quiche should not ripple when you gently move the sheet pan, and the top has acquired a golden color.
Let it cool for 15 minutes before serving.

Equipment

Notes

Having your oven at 325 F may seem low, but it is what your quiches need to be baked to perfection. The low heat will warm and uniformly cook the mushroom quiche without burning the outer edges and leaving the middle uncooked.
I always use a sheet pan under my quiches or any dish that contains liquids. Spillage can be hard to clean in the oven, so the pan saves me from that.
If you see your crust cooking faster and starting to get too done, use a crust ring or aluminum foil just over the crust. This prevents burning the crust.
If using a 9-inch pie plate, reduce the eggs to 2 and the heavy cream to 1 cup.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.