Quiche aux Champignons (Mushroom Quiche)

A rich, earthy mushroom quiche with garlic, thyme and Gruyère in a buttery shortcrust case.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h 5m
Total: 1 hour 35 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • For the pastry: 200g plain flour, plus extra for dusting
  • For the pastry: 100g cold unsalted butter, cubed
  • For the pastry: 1 egg yolk
  • For the pastry: 2 to 3 tbsp ice-cold water
  • For the pastry: pinch of salt
  • 25g unsalted butter
  • 1 tbsp olive oil
  • 400g chestnut mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 3 large eggs
  • 1 extra egg yolk
  • 250ml double cream
  • 150ml whole milk
  • 80g Gruyère, grated
  • Pinch of freshly grated nutmeg
  • Salt and black pepper to taste

Method

  1. Make the pastry by rubbing the flour, butter and salt together, then mixing in the egg yolk and water. Wrap and chill for 30 minutes.

  2. Heat the oven to 200°C (180°C fan). Roll the pastry out and line a 23cm loose-bottomed tart tin, 4cm deep. Prick the base, line with baking paper and baking beans, and bake blind for 15 minutes. Remove the paper and beans and bake for 5 more minutes. Reduce the oven to 180°C (160°C fan).

  3. Heat the butter and oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 6 to 8 minutes until golden and all the liquid has evaporated. Add the garlic and thyme for 1 minute, season and cool slightly.

  4. Whisk the eggs, egg yolk, cream, milk, nutmeg, salt and pepper together.

  5. Spread the mushrooms over the pastry, scatter with the Gruyère and pour over the custard.

  6. Bake for 30 to 35 minutes until golden and just set. Rest for 10 minutes, then serve warm.