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How to Make a Classic Mushroom and Swiss Quiche

Indulge in the rich flavors of this Classic Mushroom and Swiss Quiche. With a buttery crust filled with a creamy egg custard, sautéed mushrooms, and melted Swiss cheese, this quiche is a crowd-pleaser for any meal. It's easy to prepare and can be served hot or at room temperature.

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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 mushrooms, sliced
  • 1 small onion, finely chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups shredded 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, milk, salt, pepper, and nutmeg until well combined.

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

  6. Spread the sautéed mushrooms and onions evenly over the cheese layer.

  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 deeper mushroom flavor, use a mix of varieties like cremini, shiitake, and oyster mushrooms.
  • To prevent a soggy bottom crust, you can blind bake it for 10 minutes before adding the filling.
  • This quiche can be made ahead and refrigerated for up to 3 days. Reheat in a 325°F (165°C) oven for about 15 minutes.
  • For a lighter version, substitute half-and-half for the heavy cream and whole milk.
  • Add a pinch of dried thyme or rosemary to the mushroom mixture for an extra layer of flavor.

Nutritional Info

Per serving (based on 8 servings):

  • Calories: Approximately 350
  • Protein: 12g
  • Fat: 28g (healthy fats from eggs and dairy)
  • Carbohydrates: 15g
  • Rich in calcium, vitamin D, and B vitamins from the eggs and cheese

Serving Suggestions

  • Serve with a crisp green salad and a light vinaigrette for a perfect brunch or lunch.
  • Pair with a chilled white wine like Sauvignon Blanc or a light-bodied Chardonnay.
  • For a heartier meal, serve alongside roasted vegetables or a cup of tomato soup.
  • Garnish with additional fresh herbs like chives or thyme for a pop of color and flavor.
  • This quiche is excellent for picnics or potlucks as it can be enjoyed at room temperature.