Mushroom Gruyere Quiche

4.86 from 7 votes

Our mushroom quiche recipe has a tender, flaky crust and is filled with sautéed mushrooms, gruyère cheese and fresh thyme. This is the perfect quiche to make for your next brunch or makes an easy weeknight dinner served with a side salad.

Prep Time30

Cook Time40

Total Time1

Course: Breakfast, Main Course

Cuisine: French

Servings: people

Calories: 335kcal

Author: Amanda Smallwood

Equipment

pie dish
pie weights
knife
cutting board
sauce pan
cheese grater
parchment lined baking sheet
glass measuring cup
whisk

Ingredients

For the Pie Crust

1 prepared pie crust this can be homemade or store bought

For the Mushrooms

1 tablespoon unsalted butter
10 oz mushrooms, sliced
1 tablespoon fresh thyme leaves pulled off or finely chopped
⅛ teaspoon combination of salt and pepper
6 oz gruyere grated

For the Custard

3 large eggs
1 cup whole milk
¼ teaspoon combination of salt and pepper combination of salt and pepper

Instructions

Blind Bake Pie Crust

Preheat oven to 375°
Spray your pie dish with a small amount of nonstick cooking spray. Roll your pie crust into your pie plate
Line your pie crust with a sheet of parchment paper and fill with pie weights. If you don't have pie weights, fill the crust with uncooked rice or dried beans.
Bake crust for 20 minutes and then remove from the oven to cool completely.

For the Mushrooms

In a medium sauce pan, melt butter over medium high heat. Once the butter is shimmering, add the sliced mushrooms and sauté, stirring frequently, until most of the moisture has absorbed from the pan.
Add the chopped thyme, and ⅛ teaspoon salt and pepper to the mushrooms. Continue to sauté for an additional minute or two. Remove from heat and allow to cool.

For the Quiche

In a large measuring cup, whisk eggs, 1 cup whole milk, and ¼ teaspoon salt and pepper. Whisk to combine.
Grate the gruyere directly into the bottom of the prepared crust. Leave ¼ (1.5 oz) of the block of cheese for sprinkling over the top of the quiche.
Arrange the cooked mushrooms over the cheese in a nice, even layer..
Pour the custard mixture over the mushrooms.
Sprinkle with remaining gruyere.
Transfer pie plate to a baking tray lined with a piece of parchment paper (to avoid and overflow from leaking all over your oven).
Bake at 375° for 35-45 minutes or until the center of the quiche wiggles (like Jello) just a little when you shake the pan. If you notice that the edges of your crust are getting to cover with a pie crust shield or aluminum foil.
Remove the quiche from the oven and allow to rest for 20-30 minutes. Cut quiche into wedges and serve alongside your favorite salad.

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