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How to Make a Classic Mushroom and Swiss Quiche

Indulge in the rich flavors of this homemade Mushroom and Swiss Quiche. With a buttery crust, creamy egg custard, and the perfect balance of sautéed mushrooms and melted Swiss cheese, this quiche is both comforting and elegant. It's an ideal dish for brunches, light dinners, or special occasions.

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Recipe Details

Prep Time

20 minutes

Cook Time

40 minutes

Servings

6-8

Difficulty

Intermediate

Simple Summary

This Mushroom and Swiss Quiche is a savory, creamy delight that combines earthy mushrooms with nutty Swiss cheese in a flaky pastry crust. It's perfect for brunch or a light dinner.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 1 9-inch pie crust (homemade or store-bought)
  • 2 tablespoons butter
  • 8 oz (225g) mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 large eggs
  • 1 1/2 cups (360ml) heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups (150g) grated Swiss cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and refrigerate while preparing the filling.

  3. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and chopped onion. Sauté for 5-7 minutes until the mushrooms are golden and the onions are translucent. Set aside to cool slightly.

  4. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.

  5. Sprinkle half of the grated Swiss cheese over the bottom of the pie crust.

  6. Spread the sautéed mushroom and onion mixture evenly over the cheese.

  7. Pour the egg mixture carefully over the mushrooms.

  8. Sprinkle the remaining Swiss cheese and chopped parsley on top.

  9. Carefully transfer the quiche to the preheated oven.

  10. Bake for 35-40 minutes, or until the center is set and the top is golden brown.

  11. Remove from the oven and let cool for 10-15 minutes before slicing and serving.

Chef's Notes

  • For a richer flavor, try using a mix of mushrooms like shiitake, cremini, and button mushrooms.
  • To prevent a soggy bottom crust, you can blind bake the crust for 10 minutes before adding the filling.
  • This quiche can be made ahead and reheated. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add a pinch of dried thyme or rosemary to enhance the mushroom flavor.

Nutritional Info

Per serving (based on 8 servings):

  • Calories: Approximately 350
  • Protein: 12g
  • Fat: 28g (mostly from healthy sources like eggs and dairy)
  • Carbohydrates: 15g
  • Rich in calcium, vitamin D, and B vitamins from the cheese and eggs
  • Good source of selenium and antioxidants from mushrooms

Serving Suggestions

  • Serve warm or at room temperature with a side of mixed greens dressed in a light vinaigrette.
  • For brunch, pair with fresh fruit and mimosas.
  • As a light dinner, serve with a cup of tomato soup or a small side salad.
  • Garnish with additional fresh herbs like chives or thyme for added flavor and presentation.
  • This quiche is perfect for picnics, potlucks, or as an elegant appetizer when cut into smaller portions.