Cheese and Mushroom Quiche
CHEESE AND MUSHROOM QUICHE
We love this fluffy Cheese and Mushroom Quiche. It has an incredible creamy texture that melts in your mouth. Pair that with a flaky buttery crust, Gruyère cheese, sauté mushrooms, and it tastes heavenly. Quiche makes a great breakfast, brunch, or dinner. Yum!
Mushrooms are a favorite food in our house, and healthy for the kiddos too. In fact my 9 year old son Brody will eat a whole plate of them. Just add them to some hot bubbling butter, and sauté them until they’re golden brown. The smell alone will make your mouth water. Adding these mushrooms to a quiche, simply makes one of the best recipes, and my kids just love it.
So what is a quiche? I’m glad you asked, because I love making a variety of quiche recipes. You can get our 5 Best Quiche Recipes in this eBook freebie.
WHAT IS QUICHE?
Quiche is a very popular dish known worldwide, and is made in different variations. It looks like a pie, but it’s actually a savory dish. It’s made of a buttery pastry crust, and filled with a custard type mixture of eggs, cheese, meat, seafood, or vegetables. It can be served hot or cold. The best part is that it can be served for breakfast, lunch, or dinner, and can usually be found as a trendy brunch item.
The most recognizable variant of this dish is the Quiche Lorraine, made popular by the French. The main ingredients for this classic recipe calls for eggs, heavy cream, bacon, Gruyère cheese, and nutmeg.
- half & half
- Gruyère cheese
- salt & pepper
STEPS TO MAKE THE BEST MUSHROOM QUICHE
WHERE DID QUICHE ORIGINATE FROM?
Quiche is well known around the world and is synonymous with the French. At least I thought it was. Curiously, I wanted to know more about the history, and who created this delicious dish. Surprisingly, it seems that it wasn’t the French who created quiche, but it actually came from Germany.
This savory pie originated in a medieval kingdom in Lothringen under Germany rule. Not only is this dish from German decent, but the word ‘quiche’ means cake in German.
The French later altered the dish and renamed it the Quiche Lorraine.
WHAT IS BLIND BAKING?
Blind baking or pre-baking is the process of cooking the pie dough without the filling. You can either partially, or fully bake the crust. Adding pie weights, rice, or beans will keep the dough from shrinking down the sides, and the dough from forming air pockets and rising. Usually, blind baking is done if the filling take less time to cook than the crust.
As with quiche, this step is done because the custard like filling will cook quicker than the crust. Also, this will ensure that the quiche doesn’t end up with a soggy bottom.
Furthermore, it’s essential to blind bake the pie dough if you’re making a pie that doesn’t require the filling to be unbaked, like cream or fruit pies.
BLIND BAKING STEPS
- Fit the dough into the pie plate, if you’ve made your own. You’re ready if you have pre-made uncooked pie crust in the tin.
- Line with parchment paper.
- Fill with pie weights or dry beans, over the parchment paper. – This step keeps the dough from forming air pockets, which is created from the fats melting and creating steam. Also, it prevents the dough from shrinking.
- Place on center rack in oven at 350° for 15-20 minutes – When edges are slightly golden brown, remove from oven.
- Remove from oven, then remove pie weights and parchment paper. At this stage it’s very hot, so let cool for 10-15 minutes for easier handling..
- At this point you can dock the crust, using a fork to poke holes to release any additional steam before returning to the oven. I don’t recommend to dock the crust for quiche recipes, since the egg seeps through the little holes, and ends up on the bottom of the crust. (This has been my experience. Docking does works great for pies)
- Place back in oven 8-10 minutes, until golden brown.
BEST SIDE DISH FOR CHEESE AND MUSHROOM QUICHE
Quiche goes so well with most vegetable side dishes. Decide if you would like a cold, or a hot side dish. Here’s some ideas for heathy sides, like a leafy green salad, steamed broccoli, sauté green beans, creamy spinach, roasted mixed veggies – yum, or crispy Brussels sprouts. Choices are endless, get creative and enjoy.
This is also great way to get your kids to come up with a fun veggie side with their quiche dinner.
TIPS FOR THE BEST MUSHROOM QUICHE
- Add dough to any cracks, or holes in the pre-baked pie crust
- Blind bake the pie crust
- Brown, chestnut, and most varietal mushrooms taste great, but i felt the Shiitake were too chewy for this quiche.
- Do not use low or non-fat milk. The fat helps to make a more creamy and fluffy filling.
- Cook the mushrooms until slightly browned, with no moisture remaining. Any extra liquid can make your quiche soggy.
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Cheese and Mushroom Quiche
- 1 9" unbaked pie shell frozen, or refrigerated
- 2 teaspoons olive oil
- 1 pound assorted mushrooms, trimmed & sliced
- 1/2 medium onion sliced
- 5 large eggs
- 1 cup half & half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Gruyère or Swiss Cheese shredded
- 1 tablespoon chives chopped (optional for the top)
- Preheat oven to 350o F, and set the oven rack to the bottom of the oven.
- Blind bake the pie shell by placing a piece of parchment paper over the pie dough, and fill it with dried beans or pie weights. Then, place it on a baking sheet, and bake 10-15 minutes until light golden brown. Remove from the oven, let cool, then remove the pie weights and parchment paper. Next, poke the bottom of the crust with a fork, and return to oven to bake for an additional 10 minutes, or until golden brown.
- Meanwhile, cut the mushrooms and onion. Then, heat a large skillet with the oil and add the mushrooms & onions. Heat 5-6 minutes until all moisture is gone, mushrooms are browned, and onions have softened. Set aside.
- Make the filling. In a large bowl, whisk together eggs, half & half, salt and pepper.
- Add the mushrooms & onions, cheese, & egg mixture into the pie shell. Leave at least 1/4" from the edge.
- Bake for 30-35 minutes, or until slightly brown on top and the center is a little jiggly. Let cool for 5-10minutes before slicing and serving.
- Sprinkle green onions on top. (optional) Cut & serve. Tastes best out of the oven still hot.