I love this recipe for entertaining because so much of it can be prepped in advance. If you’re making your own quiche crust you’ll wanna start the night before (or even a week or two before - the crust can be prepared and then frozen!) But you can always start with a store-bought pie crust to save time - just make sure to blind bake it before filling. While the mushroom and gruyere filling is great for vegetarians, you could add bacon to this recipe - or skip the mushrooms altogether and use leftover holiday ham! That’s the beauty of quiche for me. The possibilities are endless!
MUSHROOM GRUYERE QUICHE
Prep time: 1 hour
Bake time: 1 ⅕ hours
Serves: 8
INGREDIENTS:
1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
1 pound white mushrooms, cleaned and thinly sliced
2 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
1 cup Gruyere, grated
1 cup milk
2 cup heavy cream
8 large eggs, lightly beaten
Salt and pepper to taste
Freshly grated nutmeg
Homemade quiche crust OR store-bought pie crust
DIRECTIONS:
Prepare quiche crust according to directions below. If using store-bought crust, remember to blind bake it according to package instructions. When using an uncooked filling like custard, you want to make sure your crust is blind baked so it doesn’t get soggy!
Preheat oven to 350. Heat butter in large skillet on medium. Add mushrooms and saute until they start to soften, about 5 minutes. Add shallots and thyme and season with salt and pepper. Continue to cook until the mushrooms are tender, about 12 minutes, stirring often. Set aside.
Mix eggs, heavy cream, milk, salt (about a tsp), a large pinch of pepper, and a pinch of nutmeg in the bowl of a stand mixer on high until the custard mixture is frothy.
Fill your blind baked shell with a layer of ⅓ of the gruyere and ½ of the mushroom mixture. Pour ½ of the egg mixture into the shell. Make another layer of ⅓ cheese, remaining mushrooms, and then the remaining egg mixture. Scatter last ⅓ cheese on top. Bake 1 ½ hours until the quiche is brown on top but still jiggly in the center. Let cool and set. If you made your own crust, cut the crust flush with the top of the pan and gently unclasp and remove the springform pan. Serve warm.
QUICHE CRUST INGREDIENTS:
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, diced
1/4 cup cold water
Canola oil, for brushing
DIRECTIONS:
Start with 1 cup of your flour and your salt in the bowl of a stand mixer. Using the paddle attachment on low speed, gradually add the butter a few pieces at a time. Increase the speed to medium and mix until the butter is completely incorporated. Then reduce speed and add the remaining 1 cup of flour and water until incorporated. Remove the dough from the bowl, flatten, wrap in plastic and refrigerate overnight.
Brush the inside of a deep 9-inch springform pan with canola oil and set it on a baking sheet. Lightly flour your work surface and both sides of your dough and roll out the pastry to a 16-inch round. Place the round into the ring, pressing it down into the pan. The dough should hang over the edge. Trim the overhang to 1 inch and press it against the outside of the ring. Use the trimmed dough to patch up any cracks - you don’t want your quiche custard leaking through later! Reserve the rest of the excess dough. Refrigerate crust for 30 minutes and preheat oven to 400.
Before baking, line crust with parchment paper and fill with pie weights. No pie weights? Dried beans work in a pinch! These weights will prevent the crust from bubbling up or shrinking. Bake for about 30 minutes or until sides are lightly browned. Then remove weights and parchment and continue baking for 12-15 minutes, or until the center of the crust browns. If crust has cracked, patch it up any remaining reserved dough. (This crust can also be prepared a day in advance, covered in plastic and left at room temp overnight. You can also freeze it for up to one month.)
i still don’t own a rolling pin but I picked up this trick from Mark Iacono at Lucali and it works beautifully!
