Go Back
Mushroom Quiche Recipe

Mushroom Quiche with Creamy Custard and Gruyère Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) refrigerated pie crust
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced 1/4 inch thick
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups shredded Gruyère cheese

Method
 

  1. Preheat the oven to 375°F (190°C). Melt butter in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and mushrooms with a pinch of salt; sauté until liquid evaporates and mushrooms brown, 8 to 10 minutes. Remove from heat.
  2. In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg until smooth.
  3. Press pie crust into a 9-inch pie plate. Sprinkle half of the Gruyère over the bottom, top with mushroom mixture, then remaining cheese. Pour custard over everything.
  4. Bake on the middle rack until edges are puffed and the center is just set, 35 to 40 minutes. Cover crust edges with foil if browning too quickly.
  5. Let cool on a wire rack for 10 minutes, then slice and serve warm or at room temperature.

Notes

If you’d like a crispier bottom crust, blind bake the empty shell for 10 minutes before filling. The quiche will continue to set as it cools, so don’t worry if the center is still a bit jiggly when you take it out. Leftovers reheat nicely in the oven for lunch.