Mushroom Quiche
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Mushroom Quiche
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This classic French mushroom quiche is the ultimate recipe for a rich, creamy, and flavorful dish. Made with a store-bought buttery, flaky crust, it features a velvety filling infused with garlic and shallots.
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Ingredients
- 1 pie dough Pillsbury
- 9 ounces baby bella mushrooms bottom tip removed, and sliced
- 3 eggs
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 large shallot finely minced
- 2 tablesppons Italian flat parsley finely chopped
- 1½ cup heavy cream
- salt and pepper to taste
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Instructions
- Preheat oven to 325 F
- Place a round piece of parchment paper in a 10-inch pie mold with a removable bottom. Roll out the pie dough and place it inside the mold. Add another large piece of parchment paper over it, and place your pie weight nicely dispersed on the bottom. Bake for 5 to 7 minutes. Remove the pie from the oven and let it cool. Remove the weights and toss the top parchment paper.
- In a large skillet, warm the oil and sauté the mushrooms over medium heat until they turn a beautiful pale golden color, about 3 minutes. Sprinkle the shallots, garlic, and parsley over the mushrooms. Season with salt and pepper and continue cooking until the shallots are translucent.
- Arrange the mushroom mixture in the bottom of the pastry shell.
- Season the eggs with salt and pepper in a bowl. Beat well, then add the heavy cream. Beat until uniform.
- Set the tart pan on a sheet pan, pour the egg-cream mixture into the shell, and gently slide the mushroom quiche into the oven.
- Bake for 55 minutes. The surface of the quiche should not ripple when you gently move the sheet pan, and the top has acquired a golden color.
- Let it cool for 15 minutes before serving.
Equipments used:
Notes
- the crust.
- Having your oven at 325 F may seem low, but it is what your quiches need to be baked to perfection. The low heat will warm and uniformly cook the mushroom quiche without burning the outer edges and leaving the middle uncooked.
- I always use a sheet pan under my quiches or any dish that contains liquids. Spillage can be hard to clean in the oven, so the pan saves me from that.
- If you see your crust cooking faster and starting to get too done, use a crust ring or aluminum foil just over the crust. This prevents burning the crust.
- If using a 9-inch pie plate, reduce the eggs to 2 and the heavy cream to 1 cup.
Nutrition Information
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Calories
418kcal
(21%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
36g
(55%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
149mg
(50%)
Sodium
167mg
(7%)
Potassium
323mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1022IU
(20%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 167mg | 7% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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