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Savory Mushroom and Swiss Quiche Recipe
This savory quiche, featuring sautéed mushrooms and Swiss cheese in a creamy egg filling, is perfect for breakfast, brunch, or even dinner. With its flaky crust and rich flavors, it’s a crowd-pleaser for any occasion.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and diced
- 4–5 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 8 ounces mushrooms (such as cremini or button), thinly sliced
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded Swiss cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Prepare the Crust:
- In a mixing bowl, whisk together the flour and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Roll Out and Pre-Bake the Crust:
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish or tart pan.
- Gently press the dough into the dish and trim any excess edges.
- Poke the base with a fork to prevent puffing, then line it with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes, remove the weights and parchment, and bake for another 5 minutes until lightly golden.
4. Sauté the Vegetables:
1. Heat the olive oil and butter in a skillet over medium heat.
2. Add the onions and sauté until softened, about 3 minutes.
3. Stir in the mushrooms, thyme, salt, and pepper. Cook until the mushrooms are golden and their moisture has evaporated, about 7–8 minutes. Set aside to cool slightly.
5. Prepare the Filling:
1. In a medium bowl, whisk together the eggs and cream.
2. Stir in the shredded Swiss cheese and the sautéed mushroom mixture.
6. Assemble the Quiche:
Pour the filling into the pre-baked crust, spreading it evenly.
7. Bake the Quiche:
Bake for 30–35 minutes, or until the filling is set and lightly golden on top. A knife inserted into the center should come out clean.
8. Cool and Serve:
Let the quiche cool for 5–10 minutes before slicing. Garnish with fresh parsley, if desired.
Tips:
For a gluten-free version, use a store-bought gluten-free crust or a crustless quiche approach by pouring the filling into a greased pie dish.
You can customize the quiche by adding spinach, bacon, or different cheeses such as Gruyère or cheddar.
Enjoy your delicious and savory mushroom and Swiss quiche! 🥧🍄
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