Mushroom Quiche Recipe with Puff Pastry Crust
This rich and savory Mushroom Quiche recipe is made with a buttery, light and flaky puff pastry crust filled with a cheesy egg custard and lots of sauteed mushrooms and onions. It's the perfect quiche for breakfast, lunch, dinner or a snack.
Servings: 6 servings
Calories: 387kcal
Ingredients
- all purpose flour
- 1 sheet of puff pastry thawed and still cold
- 2 tablespoons salted butter
- 10 ounces of button mushrooms sliced, about 2 ½ cups
- 1 small onion diced, about ½ cup
- 4 large eggs
- 1 cup shredded Gruyere cheese
- ¾ cup heavy cream
- ½ cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped fresh parsley
Instructions
- Prep the pie plate: Preheat oven to 400 degrees F. Grease a glass 9 inch pie plate. Set aside.
- Roll out the puff pastry: On a lightly floured surface, roll out the pastry out about 1 to 1 ½ inches larger than the pie plate. Carefully transfer the pastry to the prepared pie plate. Crimp the edges. Using a fork, poke holes on the sides and bottom of the pastry.
- Blind bake the crust: Line the pastry with parchment paper. Fill with uncooked rice, dried beans or pie weights. Bake the pastry for 10 minutes. Remove the parchment paper and the weights and continue baking for 5 more minutes. Remove the crust from the oven. Set aside.
- Sauté the vegetables: In a large sauté pan over medium heat, add the salted butter. When the butter has melted, add the mushrooms and onions. Sauté for 7-8 minutes or until the vegetables are softened and browned. Remove from the pan to a bowl. Set aside.
- Make the filling: In a medium bowl, whisk the eggs. Stir in the shredded cheese, heavy cream, cottage cheese, Dijon mustard, kosher salt, black pepper, nutmeg and sauteed vegetables. Pour the quiche filling into the crust.
- Bake the quiche: Bake for 30-35 minutes or until the center is just set and the internal temperature is 165 degrees F.
- Cool and serve: Remove the quiche from the oven. Sprinkle with chopped parsley. Cool for 5 minutes before cutting into pieces and serving.
Video
Notes
Variations
Spicy - Add 1-2 finely diced jalapeno peppers to the sauteing mushrooms and onions to turn up the heat of the quiche. Try topping a slice of quiche with salsa too.
Meaty - Stir in up to 1 cup of cooked and crumble bacon or breakfast sausage or diced ham or Canadian bacon along with the filling ingredients.
Add vegetables - A variety of vegetables can be added to the quiche. Most need to be precooked as raw vegetables will make the quiche watery. Try up to 1 cup of finely diced and sauteed zucchini, bell pepper, or broccoli. Or add a cup of thawed and drained frozen spinach.
Cheesy - Add your favorite cheese in place of the Gruyere. Try feta, pepper jack or goat cheese.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
Nutrition
Serving: 1/6 of recipe | Calories: 387kcal | Carbohydrates: 17.6g | Protein: 16.2g | Fat: 29.1g | Saturated Fat: 16.6g | Cholesterol: 199mg | Sodium: 897mg | Fiber: 1.5g | Sugar: 2.4g