Herb and Mushroom Quiche – from Get Cracking!

I remember the first time I tasted a truly exceptional quiche. It was at a small bistro in Paris, the kind with checkered tablecloths and the aroma of freshly baked bread hanging in the air. I ordered a quiche aux champignons, and the first bite was pure bliss. The savory blend of earthy mushrooms, creamy custard, and flaky crust was a revelation. From that moment on, I was determined to master the art of quiche-making, searching for recipes that could transport me back to that Parisian cafe with every bite.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

• 1/2 lb mushrooms, sliced
• 1 tablespoon oil
• 1/2 cup onion, diced (or shallots)
• 1 1/2 teaspoons dried chives
• 1 teaspoon onion powder
• 3/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/16 teaspoon cayenne pepper
• 1/16 teaspoon black pepper
• 4 eggs
• 1 1/4 cups 18% table cream (or evaporated milk)
• 3/4 cup swiss cheese, shredded
• 1/4 cup parmesan cheese, grated
• 2 tablespoons parsley, chopped
• Cooking spray (optional)
• 1 unbaked pie shell, 9-inch (optional)

Equipment Needed

• Large skillet
• Whisk
• 9-inch deep-dish pie plate
• Oven

Instructions

1. Preheat your oven to 375°F (190°C).
2. If you are opting for a ‘crustless’ quiche, generously spray a 9-inch deep-dish pie plate with cooking spray. This will prevent the quiche from sticking and ensure easy removal after baking. Set aside the prepared pie plate.
3. Heat the oil in a large skillet over medium-high heat. Add the sliced mushrooms and diced onions (or shallots). Cook until the mushrooms are soft and have released their moisture, about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning.
4. Stir in the dried chives, onion powder, dried thyme, salt, cayenne pepper, and black pepper into the mushroom mixture. Cook for another minute, stirring constantly, to allow the spices to bloom and release their flavors. Set the skillet aside to cool slightly. Letting the mixture cool a bit prevents the heat from immediately cooking the eggs when they are combined.
5. In a mixing bowl, whisk the eggs and table cream (or evaporated milk) together until well combined. Ensure the mixture is smooth and slightly frothy. This will create a light and airy custard for your quiche.
6. Add the cooled mushroom mixture, shredded Swiss cheese, grated Parmesan cheese, and chopped parsley to the egg and cream mixture. Stir gently to combine all the ingredients evenly.
7. If using a pie shell, carefully pour the egg mixture into the unbaked pie shell. If making a ‘crustless’ quiche, pour the mixture into the prepared pie plate.
8. Bake in the preheated oven for approximately 20-25 minutes, or until a knife inserted into the center comes out clean. The quiche should be golden brown on top, and the custard should be set but still slightly jiggly. If the crust (if using) starts to brown too quickly, you can loosely cover the pie with aluminum foil.
9. Remove the quiche from the oven and let it rest for 10 minutes before serving. This allows the custard to set further and makes it easier to slice.

Expert Tips & Tricks

• For a richer flavor, try sautéing the mushrooms in butter instead of oil.
• If you like a bolder flavor, consider using Gruyere cheese instead of Swiss.
• If using extra mushrooms and onions, place them in the pie plate first, along with the cheeses, then pour the egg mixture on top to ensure even distribution.
• To avoid a soggy crust, blind bake the pie shell for 10 minutes before adding the filling.
• If the quiche starts to brown too quickly, you can loosely cover the top with aluminum foil during the last 10 minutes of baking.

Serving & Storage Suggestions

Serve the Herb and Mushroom Quiche warm or at room temperature. It is delicious on its own or paired with a side salad. Garnish with extra parsley or a sprinkle of Parmesan cheese for added visual appeal.

To store leftovers, allow the quiche to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days.

To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and heat for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave, but the crust may become slightly soft. Quiche can also be frozen. Wrap tightly with plastic wrap and then in foil, or place into a freezer-safe container. Consume within 2 months for best quality, and thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	252 kcal	13%
Total Fat	20 g	26%
Saturated Fat	11 g	55%
Cholesterol	190 mg	63%
Sodium	257 mg	11%
Total Carbohydrate	6 g	2%
Dietary Fiber	1 g	4%
Sugars	2 g	4%
Protein	12 g	24%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Crustless Quiche: For a gluten-free option, omit the pie shell and bake the quiche directly in a greased pie dish.
• Cheese Variations: Experiment with different cheese combinations. Fontina, Gruyere, or even a sharp cheddar would work well.
• Vegetable Additions: Add other vegetables like spinach, asparagus, or roasted red peppers for extra flavor and nutrients.
• Herbs: Feel free to use fresh herbs instead of dried. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
• Dairy-Free: Substitute the table cream with unsweetened almond milk or cashew cream for a dairy-free version.

FAQs (Frequently Asked Questions)

Q: Can I make this quiche ahead of time?
A: Yes, you can assemble the quiche ahead of time and store it in the refrigerator unbaked for up to 24 hours. Add 5-10 minutes to the baking time when baking from cold.

Q: How do I prevent the crust from getting soggy?
A: Blind bake the pie shell for 10 minutes before adding the filling to create a barrier against the moisture from the filling.

Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to use any combination of mushrooms you like, such as cremini, shiitake, or oyster mushrooms.

Q: How do I know when the quiche is done?
A: The quiche is done when the center is set but still slightly jiggly, and a knife inserted into the center comes out clean.

Q: Can I freeze leftover quiche?
A: Yes, you can freeze leftover quiche. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Herb and Mushroom Quiche is a delightful dish that is perfect for brunch, lunch, or a light dinner. With its creamy custard, savory mushrooms, and flavorful herbs, it is sure to be a crowd-pleaser. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to try this recipe and share your feedback! Consider serving it with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal. Happy cooking!