This mushroom quiche makes a comforting vegetarian main dish for a family dinner. Hearty and filling, it’s packed with mushrooms, shallots, wild garlic and cheese. Making the crust before adding the filling (also known as blind baking) ensures it doesn’t get soggy.
The making of quiche with a homemade crust is a labor of love, but it’s a treat that is well worth the effort. The crust for this mushroom quiche recipe is made with fresh thyme leaves which are a wonderful compliment to woodsy mushrooms and wild garlic.
Use a store-bought crust or simply make ahead
For a quick and easy version of this recipe, feel free to use a store-bought crust. Or simply prepare the crust a day ahead of time. The method of pre-baking pie crusts is called blind-baking. Meaning you bake the pie before adding the actual filling. That’s how you get a perfectly cooked through, crisp and tender crust, rather than one that soaks up the custardy filling.
Preparing the dough for the crust
- A food processor completes the job quickly, so if you have one use it. The process is the same, either way.
- Start by working the cubing chilled butter into the flour using just your fingertips (or pulse it using your food processor).
- When you have a bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.
- You don’t have to knead the dough. The dough with come together in the food processor or if using your hands, simply use the heel of your hand to push the dough away from you. Then bring it back with your fingertips till smooth.
- If the dough feels dry add a tiny more chilled water.
- Shape the dough into a ball, flatten it slightly to form a disk, cover in plastic wrap and then refrigerate until it is firm and easy to handle.
Rolling out the quiche crust
- On a very lightly floured surface, roll out the dough so that it is large enough to fill the bottom and sides of your tart pan. This should be done by rolling in one direction, then rotate the dough and roll again, repeating until it is large enough. This will help prevent shrinkage when baking.
- Pick it up gently and place the dough in the tart pan. Then push the dough firmly along the base and edges. Chill for another 10-20 minutes. A cold dough is the golden rule for making a flaky crust. Note: edges that are hanging over can be trimmed after the blind-baking in case of shrinkage.
Blind baking the quiche crust
- Prick the bottom of the chilled pie shell with a fork (this will let steam escape, so that the crust doesn’t puff up in the middle). Line the shell with parchment paper and weigh it down with baking beans, rice or pie weights.
- Bake the crust for 15 minutes in a preheated oven. Remove the parchment paper along with the beans and then bake just the crust for another 10 minutes.
How to adapt this mushroom quiche recipe
This rich and satisfying mushroom quiche recipe can also be adapted to work with other types of seasonal ingredients. Spring fresh garlic could also be traded out for soft fresh herbs, such as tarragon, dill, parsley and coriander (simply remove harder stalks and roughly chop). And if mushrooms aren’t your thing you could increase the shallots (or simply add a mix of red and yellow onion) and slowly cook them until caramelised and add them to the filling once cooled.
And, although I love mushrooms with gruyere together, you could also use an alternative type of cheese, such cheddar or French comté.
If you like this quiche recipe, you might also like:
- Quiche with Greens & Feta
- Spinach, Goat Cheese and Potato Quiche
- Vegetable Fritatta
- Asparagus Frittata with Peas and Feta
- Spinach, Goat Cheese and Potato Quiche
Wild Garlic and Mushroom Quiche
For the pastry:
- 250 g spelt flour (Type 630) or regular flour
- 1 teaspoon sea salt
- 1 teaspoon fresh thyme leaves, roughly chopped
- 125 g unsalted butter, cold from the fridge, cubed (plus more to grease the quiche form)
- 4-5 tablespoons ice-cold water
- 1 egg, lightly beaten (for coating the pastry crust)
For the filling:
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 75 g cremini mushrooms thinly sliced
- 75 g oyster mushrooms, torn into bite sized pieces
- leaves from two sprigs of thyme
- 4 medium eggs
- 350 ml milk (whole or unsweetened plant-based such as soy – your choice)
- Sea salt and freshly ground pepper, to taste
- 150 g Gruyère cheese, grated, plus extra for topping
- 1 bunch wild garlic, trimmed and chopped (about 50 g)
For the quiche base:
To prepare the dough using a food processor: pulse together the flour, salt and thyme until combined. Then add the butter and pulse until you have a rough breadcrumb consistency. Finally, add the water, a little at a time, pulsing, until the mixture forms a dough.
To prepare the dough by hand: in a large mixing bowl, combine the flour salt and thyme. Add the butter and using your fingers, rub into the flour mixture until you have a rough breadcrumb consistency. Add a little water and mix together until mixture forms a dough.
Shape the dough into a disc and wrap in plastic wrap; refrigerate for at least 30 minutes (until firm).
Meanwhile, grease a 24 cm tart pan with removable bottom.
Once the pastry is chilled, roll it out on a floured surface into a large disc (3 mm) that is just wider than the tart pan. Lay the dough over the tart pan and push the pastry into the edges of the pan with your fingers, then transfer it back to the fridge to cool for another 10 minutes.
Meanwhile, heat the oven to 410°F / 210°C (fan-assisted 190°C).
Prick the base of the pastry with a fork, line with baking paper, and fill with pastry weights or dried beans/rice. Bake for 15 minutes, then remove from the oven, and lift out the beans and baking paper.
Brush the pastry with a little beaten egg and return to the oven for 10-15 minutes. Set aside to cool. Note: If the edges of the pastry are overlapping the pan, you can trim them with a sharp knife before you add the filling.
For the quiche filling:
Meanwhile, make the filling. In a large skillet, heat 1 tablespoon olive oil over medium heat, add the shallots and cook for 2-3 minutes, stirring occasionally. Add the mushrooms, increase heat slightly and cook for 7-8 minutes, until softened and lightly browned. Transfer to a plate and set aside to cool.
Break the eggs into a large bowl and beat well. Pour in the milk, add the grated cheese, a good pinch of salt and pepper, and mix to combine.
Once the mushrooms are cool, fold them into the egg mixture, add the wild garlic and mix well.
Place the tart pan on a rimmed baking sheet (to catch any run-off or leaks). Pour the filling into the pastry case and spread into an even layer. Finally, top with a generous layer of grated cheese.
Transfer the tart to the already preheated oven and bake for 30-35 minutes, until golden and just set. Remove to a rack and let stand for 10 minutes; remove the sides and the pan, slice and serve. Enjoy served warm or at room temperature.
- For this mushroom quiche recipe, you can make the pastry either by hand or using a food processor. Both methods are described above. Alternatively, you can also use store-bought pre-made quiche/tart pastry, which is found in the refrigerator section.
- You can also save time by making and baking the pastry crust 1-2 days ahead. You can even prepare the sautéed mixture in advance—just refrigerate until needed.
- For a perfectly cooked quiche, just slightly underbake it. It’s done when the edges are set, but the centre still jiggles a bit.
- Leftovers can be reheated in the oven.
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