This is my recipe for Cheese and Mushroom Quiche – the perfect brunch food. Quiche is one of those miracle dishes….easy to make, pleases everyone and is perfect for small and large groups. Plus it’s great leftover! Feel free to play with this recipe…caramelize onions rather than the softened shallots. Eliminate the extras and just make a deliciously simple cheese and egg quiche. Use a mix of cheeses (fontina, brie, cheddar, gouda, parmesan, gruyere…whatever strikes your fancy). Add bacon. Replace the mushrooms with lightly steamed broccoli. You get the idea — this is really just a base for you to play with! Please share your favorite variations in the comments.
Whit’s Cheese and Mushroom Quiche – The Perfect Brunch Food
1 fresh or store-bought pie crust
2/3 cup heavy cream
1 cup whole milk
8 oz gruyere cheese, grated (or use any you choose – fontina, manchego, cheddar, etc.)
2 shallots, finely diced
1/3 lb fresh wild mushrooms (any assortment will do…I used cremini and chanterelles), cut into bite-sized pieces
3 Tbsp butter
1 tsp fresh thyme or parsley, minced
salt & pepper
1/4 tsp nutmeg
Preheat the oven to 425 F. If you want to make the pie crust from scratch (so easy!!!), here is my recipe for pie crust in a minute. Roll out the pie crust so that it’s large enough for your pie plate, with an inch or so overlapping the sides. Place the rolled out dough in the pie plate, fold under the extra inch, and crimp the edges. Prick the bottom with a fork in several places, and put in the freezer for 30 minutes.
On a sheet of parchment, fill the pie crust with pie weights or dried beans, and place the crust in the oven. Bake until the edges are barely turning brown, about 15 minutes. Remove the pie weights/beans, and return the crust to the oven for 5 minutes more. Remove and allow to cool slightly while you mix the filling.
Reduce oven temperature to 350 F. In a skillet, melt the butter over medium heat, then add the shallots, mushrooms and thyme or parsley. Salt & pepper the mixture lightly, and cook until the mushrooms are softened, about 5-8 minutes. Remove from heat.
In a large bowl, mix the eggs, cream and milk with a whisk. When fully blended, add the cheese and nutmeg, and mix well. Add the mushroom mixture when they’ve cooled down a bit, and mix. Pour into the pre-baked pie crust, and return to the oven. Cook for about 45 minutes, or until the center rises slightly and does not jiggle when you shake the pan (you can test with a knife too — when it comes out clean, it’s done).
You can serve immediately, but it’s also great at room temperature.