Mushroom Quiche

A quiche can either be quick and easy to make, or somewhat of an involved process. The quick and easy way? Use a frozen pie crust. The longer way? Make your crust from scratch. In my opinion, nothing beats a homemade butter crust. But not everyone has the time for that, so don’t let making a crust stop you from making a quiche, it’s easy!

This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine. I’ve changed it with my own version of blind baking the crust, and I’ve simplified the instructions a bit. It’s a straightforward recipe. You blind bake (pre-bake) a frozen crust, sauté chopped mushrooms and shallots, line the crust with Gruyere and the cooked mushrooms, fill in with an egg cream milk mixture and bake until golden.

Mushrooms need to be sautéed first, not only for the flavor, but because they have so much water with them that releases when they cook, that if you bake with raw mushrooms, you’ll end up with a soggy quiche.

Whenever a recipe calls for mushrooms, I like to include some shiitakes in the mix. They are more expensive than regular mushrooms, but you only need a few. Their flavor is so intense, they elevate any mushroom dish.

Mushroom Quiche Recipe

This recipe includes instructions for making the quiche crust. You can easily use an already made, frozen pie crust. If you are using a frozen pie crust, don't defrost it, just proceed to step 2.

Ingredients

• 1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe)
• 2 Tbsp olive oil
• 1/3 cup thinly sliced shallots
• 1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor)
• Kosher salt
• Freshly ground pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• Pinch nutmeg
• 6 ounces Gruyère cheese, grated (1 1/2 cups)

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