Cheese and Mushroom Quiche - the best easy quiche recipe packed with mushroom, cheese, and other creamy fillings! Great for breakfast, brunch, or dinner.
I love truffles. It's a bit of a marmite food but I am a FAN and this truffle cheese and mushroom quiche recipe has both truffle and cheese in, two of my favorite foods.
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I was in need of comfort food, so decided to use the rest of some wild mushrooms we bought at a farmers market and make a quiche. But not just any quiche. I'd normally put gruyere in a cheese and mushroom quiche, but this time I went with the full force of my homesickness and got Toma Truffle. It's a semi-hard creamy cheese from Point Reyes near San Francisco, and it's flavored with Italian Black Truffles from Umbria. We get through a lot of it. But if you don't like truffles, just use gruyere.
So I was craving truffle cheese and mushroom quiche, but I was also feeling pretty emotionally exhausted, and at this point, I was incredibly grateful that we had some frozen ready-made pie crusts in the freezer. I had bought these as a backup for the pie crust I was making for Thanksgiving in case that went wrong (I did NOT want to ruin the pumpkin pie at my first-ever Thanksgiving), but thankfully it turned out fine, so I had this leftover.
Mushrooms are best in the autumn when they are in season, but dried mushrooms work really well as they taste so rich; plus, the water used to rehydrate them can be used as an alternative to meat stock/broth in soups or in a risotto.
Ingredients
The best thing about this cheese and mushroom quiche recipe is how quick and easy it is to make.
- Ready-made pie crust: Using a ready-made frozen pie crust saves time and effort. You can find pre-made pie crusts in the refrigerated or frozen section of most grocery stores. Alternatively, you can make your own homemade quiche crust if you prefer.
- Truffle cheese: Truffle cheese adds a delightful earthy and aromatic flavor to your quiche. Look for truffle-infused cheese varieties such as truffle cheddar or truffle Gouda. If you can't find truffle cheese, you can substitute it with another flavorful hard cheese like Swiss cheese or Gruyère cheese.
- Mushrooms: Choose fresh mushrooms for the best flavor and texture. Common mushroom varieties such as button mushrooms, cremini, or Portobello mushrooms work well in a quiche. Clean the mushrooms thoroughly and slice them before cooking.
- Milk: Milk is an essential ingredient that helps create a creamy and rich texture in the quiche filling. You can use whole milk for a richer flavor, but lower-fat options like 2% or even skim milk can be used if desired.
- Shallot: Shallots are milder and sweeter than regular onions, adding a subtle flavor to the quiche. Finely chop the shallot before sautéing it with the mushrooms to enhance the overall taste of the dish.
- Eggs: Eggs are a crucial component of the quiche, providing structure and binding the ingredients together. Use large eggs in the recipe. You can beat them lightly before incorporating them into the filling mixture.
- Butter: Butter is used for sautéing the mushrooms and shallots, giving them a delicious flavor and enhancing their texture. Use unsalted butter to have better control over the salt content of your quiche. You can use olive oil if you like.
- Double cream: this is our richness and creaminess agent in this cheesy mushroom quiche.
- Seasoning- I used nutmeg, thyme, salt, and pepper.
See the recipe card at the bottom of this post for full quantities.
How to make Cheese and mushroom quiche
- Prick the pie crust a few times all over with a fork, then fit it with foil and fill it with baking beads. Blind bake for 15 minutes at 220 C / 425F in a preheated oven (or according to your oven), and then remove the foil and beads and bake for a further 10 minutes until golden brown. Remove from the oven (but leave it on) and allow to cool for 20 minutes.
2. Meanwhile, heat some butter in a frying pan and add the shallot until translucent (will only take a minute) before adding the mushrooms. Fry until cooked and slightly browned, stirring with fresh thyme, salt, and freshly ground black pepper. Remove from the heat.
3. In a small bowl, whisk together the eggs, milk, cream, and nutmeg with some more salt and pepper. Grate the cheese and get ready to assemble!
4. Assemble the quiche - put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the watery ingredients mixture (if you just slosh it in, you'll lose the layers), and then repeat with the remaining cheese and mushrooms. Put back in the oven at a lower temperature of 175 C / 350 F for 40 minutes or until the creamy filling looks set and not too loose when you jiggle it slightly.
5. Place on a cooling rack and leave to rest for 20 minutes before slicing up and enjoying it with a simply dressed green salad.
What is Blind Baking?
Blind baking is a technique where a pastry or pie crust is partially or fully pre-baked before adding the filling. The crust is lined with parchment paper or aluminum foil, filled with pie weights to prevent puffing or shrinking, and baked at a slightly lower temperature. Afterward, the weights and lining are removed, and the crust can be further baked with the filling or left to cool. Blind baking ensures a fully cooked and crisp crust, particularly helpful for recipes with shorter baking times or no-bake fillings like custards or fresh fruits.
Wine pairing for truffle cheese quiche with mushrooms
Try an oaked cool climate Chardonnay like a Burgandy or Northern Californian variety.
Substitutions
Here are a couple of ways to change this cheese and mushroom quiche with different variations to make it suit you.
- Cheese - instead of truffle cheese, you can use gruyere or parmesan cheese.
- Crust - use gluten-free pie crust to make this dish gluten free.
- Mushrooms - don't like them? Use green beans instead.
- Crustless quiche - Skip the crust and just bake the mushroom filling with the egg mixture in a quiche dish or pie dish.
- Spinach quiche - consider adding spinach to your cheese and mushroom quiche.
Storage
Once cooked, this cheese and mushroom quiche will last in the fridge for 2-3 days. Store the leftover quiche in an airtight container. It can be enjoyed hot or cold. To reheat truffle cheese and mushroom quiche, place in the oven on a baking sheet for 20 minutes or until hot.
These ingredients don't stand up well to freezing.
FAQ
The primary ingredients that provide thickness and structure to a quiche filling are eggs and dairy (such as milk or cream). As the quiche bakes, the eggs thicken or coagulate, creating a more solid and firm texture. To ensure a firm and well-set quiche filling, make sure to use the recommended ratio of eggs to liquid (milk or cream) as mentioned in the recipe. Additionally, proper baking time and temperature are crucial for achieving the desired consistency.
Yes, you can substitute yogurt for cream in a quiche recipe, but it may affect the texture and taste of the final dish. Yogurt has a tangy flavor and a different consistency compared to cream, with higher acidity. It can make the quiche slightly more moist and may alter the overall flavor profile. If you decide to use yogurt as a substitute, consider using a thick and creamy variety like Greek yogurt to maintain a similar creamy texture.
The ratio of eggs to milk in a quiche can vary depending on personal preference and the desired texture. A commonly used ratio is about 1 part milk to 1 part eggs. For example, if you use 1 cup of milk, you would typically use 4 large eggs. However, some recipes may call for a slightly higher ratio of eggs to milk for a denser and richer filling. It's always a good idea to follow the specific recipe instructions to achieve the desired results.
In most cases, it is recommended to cook vegetables before adding them to a quiche. Cooking the vegetables beforehand helps to remove excess moisture and enhances their flavor. Sautéing or lightly blanching the vegetables before incorporating them into the quiche filling helps to soften them and release any excess liquid that could otherwise result in a soggy quiche.
More Recipes
Recipe Card
Cheese and mushroom quiche
Equipment
- Baking tray
Ingredients
- 1 9 inch frozen pie crust
- 2 cupped handfuls fresh mushrooms
- 2 cupped handfuls grated cheese (gruyere or similar)
- 3 eggs
- 1 shallot finely diced
- 120 ml milk
- 120 ml double cream
- ½ teaspoon nutmeg
- ½ teaspoon thyme
- 1 tablespoon butter
Instructions
- Prick the pie crust a few times all over with a fork, then fit it with foil and fill with baking beads. Blind bake for 15 minutes at 425F / 220 C and then remove the foil and beads and bake for a further 10 minutes until golden brown. Remove from the oven and allow to cool for 20 minutes.
- Turn the oven down to 350 F / 175 C
- Meanwhile, heat the butter in a frying pan and add the shallot until translucent before adding the mushrooms. Fry until cooked and slightly browned, stirring through some fresh thyme, salt and pepper. Remove from the heat.
- In a bowl, whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.
- Put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the milk/cream mixture (if you just slosh it in you'll lose the layers) and then repeat. Put back in the cooler oven for 40 minutes or until the filling looks set and not too loose when you jiggle it slightly.
- Place on a cooling rack and leave to rest for 20 minutes before enjoying with a nice green salad simply dressed.
Luciano Marcolongo says
Absolutely amazing lunch paired with a light crisp salad! 5 stars!!!