James Martin Mushroom Quiche Recipe

This mushroom quiche is rich, creamy, and full of flavor. The combination of Gruyère cheese, mushrooms, and a flaky crust makes it perfect for breakfast, brunch, or a light dinner. It’s easy to make and great for any occasion!

Ingredients Needed:

• 1 recipe of pie dough (enough for one bottom crust)
• 2 tablespoons extra virgin olive oil
• ⅓ cup shallots, thinly sliced
• 1 pound mixed mushrooms, quartered or sliced (shiitake adds extra flavor)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup milk
• ½ cup heavy cream
• 3 large eggs
• Pinch of nutmeg
• 6 ounces Gruyère cheese, grated (about 1½ cups)

How To Make Mushroom Quiche Recipe?

1. Prepare the crust: Roll out the dough on a floured surface into a 12-inch circle. Place it in a 10-inch tart pan and trim the edges. Freeze for 30 minutes to prevent shrinking.
2. Pre-bake the crust: Preheat the oven to 175°C. Line the crust with parchment paper or foil, leaving extra overhang. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights, poke holes with a fork, and bake for another 10 minutes until golden. Let it cool.
3. Cook the mushrooms & shallots: Heat olive oil in a pan over medium-high heat. Sauté shallots for 1 minute, then add mushrooms. Season with salt and pepper and cook for 10 minutes until browned and tender.
4. Make the filling: In a bowl, whisk together milk, cream, eggs, nutmeg, salt, and pepper until smooth.
5. Assemble the quiche: Place the tart pan on a baking sheet. Sprinkle half of the cheese over the crust, then add the mushrooms and shallots. Sprinkle the remaining cheese on top and pour the egg mixture over everything.
6. Bake the quiche: Bake at 175°C for 30-35 minutes until the center is set but slightly wobbly. Let it cool for 20 minutes before slicing.

Recipe Tips:

• Chill the dough before baking: Freezing the crust for 30 minutes before baking helps it hold its shape and prevents shrinking in the oven.
• Cook mushrooms until all moisture is gone: Mushrooms release water as they cook. Keep cooking until the pan is dry and they turn golden brown. This prevents a watery quiche.
• Layer the cheese before adding mushrooms: Sprinkling half of the cheese on the crust before adding the mushrooms helps create a barrier, keeping the crust from getting soggy.
• Pour the egg mixture slowly: Pouring too fast can cause the filling to spill or push ingredients around. Pour gently for an even filling.
• Let the quiche rest before slicing: Cooling for at least 20 minutes after baking helps the filling set properly, so it holds its shape when cut.

How To Store & Reheat Leftovers?

• Refrigerate: Let the mushroom quiche cool down first. Then, wrap it well or put it in a container. Keep it in the fridge for up to 3 days.
• Freeze: After cooling, wrap the quiche in plastic and foil or store slices in a freezer-safe box. Freeze for up to 2 months.
• Reheat: Preheat the air fryer to 150°C. Place a slice of quiche inside and heat for 5-7 minutes until warm and slightly crispy.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 280mg
• Potassium: 250mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 12g

James Martin Mushroom Quiche Recipe

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

320

kcal

This mushroom quiche is rich, creamy, and full of flavor. The combination of Gruyère cheese, mushrooms, and a flaky crust makes it perfect for breakfast, brunch, or a light dinner. It’s easy to make and great for any occasion!

Ingredients

• 1 recipe of pie dough (enough for one bottom crust)

• 2 tablespoons extra virgin olive oil

• ⅓ cup shallots, thinly sliced

• 1 pound mixed mushrooms, quartered or sliced (shiitake adds extra flavor)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• ½ cup milk

• ½ cup heavy cream

• 3 large eggs

• Pinch of nutmeg

• 6 ounces Gruyère cheese, grated (about 1½ cups)

Directions

• Prepare the crust: Roll out the dough on a floured surface into a 12-inch circle. Place it in a 10-inch tart pan and trim the edges. Freeze for 30 minutes to prevent shrinking.
• Pre-bake the crust: Preheat the oven to 175°C. Line the crust with parchment paper or foil, leaving extra overhang. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights, poke holes with a fork, and bake for another 10 minutes until golden. Let it cool.
• Cook the mushrooms & shallots: Heat olive oil in a pan over medium-high heat. Sauté shallots for 1 minute, then add mushrooms. Season with salt and pepper and cook for 10 minutes until browned and tender.
• Make the filling: In a bowl, whisk together milk, cream, eggs, nutmeg, salt, and pepper until smooth.
• Assemble the quiche: Place the tart pan on a baking sheet. Sprinkle half of the cheese over the crust, then add the mushrooms and shallots. Sprinkle the remaining cheese on top and pour the egg mixture over everything.
• Bake the quiche: Bake at 175°C for 30-35 minutes until the center is set but slightly wobbly. Let it cool for 20 minutes before slicing

Notes

• Chill the dough before baking: Freezing the crust for 30 minutes before baking helps it hold its shape and prevents shrinking in the oven.
• Cook mushrooms until all moisture is gone: Mushrooms release water as they cook. Keep cooking until the pan is dry and they turn golden brown. This prevents a watery quiche.
• Layer the cheese before adding mushrooms: Sprinkling half of the cheese on the crust before adding the mushrooms helps create a barrier, keeping the crust from getting soggy.
• Pour the egg mixture slowly: Pouring too fast can cause the filling to spill or push ingredients around. Pour gently for an even filling.
• Let the quiche rest before slicing: Cooling for at least 20 minutes after baking helps the filling set properly, so it holds its shape when cut.