How to Make a Savory Mushroom and Swiss Quiche

Simple Summary

This classic Mushroom and Swiss Quiche combines earthy mushrooms and nutty Swiss cheese in a creamy egg custard, all nestled in a flaky, buttery crust for a delightful brunch or light dinner option.

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 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 1/2 cups (150g) grated Swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Preheat the oven to 375°F (190°C).

2. If using homemade pie 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 8-10 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, and milk until well combined.

5. Stir in the grated Swiss cheese, salt, pepper, nutmeg, and thyme.

6. Spread the cooled mushroom and onion mixture evenly over the bottom of the pie crust.

7. Pour the egg and cheese mixture over the mushrooms, ensuring it's evenly distributed.

8. Carefully transfer the quiche to the preheated oven.

9. Bake for 35-40 minutes, or until the center is set and the top is golden brown. The quiche should jiggle slightly when gently shaken.

10. Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.

Chef's Notes

• For a crispier bottom crust, blind bake the pie crust for 10 minutes before adding the filling.
• You can use a variety of mushrooms for this recipe, such as button, cremini, or a mix of wild mushrooms for more complex flavors.
• To make this quiche ahead of time, bake it, let it cool completely, then refrigerate. Reheat in a 325°F (165°C) oven for about 15 minutes before serving.
• For a lighter version, substitute half-and-half for the heavy cream and whole milk.
• Add a pinch of cayenne pepper for a subtle heat kick.

Nutritional Info

Per serving (based on 8 servings):

• Calories: Approximately 350
• Protein: 12g
• Fat: 25g (including healthy fats from eggs and dairy)
• Carbohydrates: 20g
• Rich in calcium and vitamin D from the cheese and eggs
• Good source of B vitamins from mushrooms

Serving Suggestions

• Serve the quiche warm or at room temperature with a side of mixed greens dressed in a light vinaigrette.
• For brunch, pair with fresh fruit and a mimosa or sparkling water with lemon.
• As a light dinner, serve with a cup of tomato soup or a small serving of roasted vegetables.
• Garnish with additional fresh thyme leaves or a sprinkle of grated Swiss cheese before serving for an elegant presentation.