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Mushroom Quiche

  • yield: Makes 1 10-inch quiche

Ingredients

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough) Pate Brisee
  • 2 tablespoons olive oil
  • 2 medium shallots, thinly sliced
  • 1 pound white button mushrooms, quartered
  • Coarse salt and freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 large egg yolk
  • Pinch freshly grated nutmeg
  • 6 ounces Gruyere cheese, grated (1 1/2 cups)

Directions

  1. Step 1

    On a lightly floured surface, roll dough into a 12-inch circle, about 1/8 inch thick. Fit into a 10-by-1 1/2-inch fluted round tart pan with a removable bottom, pressing dough into corners. Trim dough flush to edges. Transfer to refrigerator to chill for 30 minutes.

  2. Step 2

    Preheat oven to 375 degrees. Line pastry with parchment paper-lined aluminum foil, pressing into the corners and edges. Weight with beans, rice, or aluminum pie weights. Bake until golden brown and dry, 40 to 50 minutes. Carefully remove foil and weights. Transfer to a wire rack to cool while making filling.

  3. Step 3

    Heat oil in a large nonstick skillet over high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

  4. Step 4

    Transfer tart pan to a baking sheet. Sprinkle half the cheese evenly over the bottom of the crust. Sprinkle with mushrooms, then top with remaining cheese. In a medium bowl, whisk together milk, cream, eggs, and egg yolk. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

Source
Martha Stewart Living, June 2002

Reviews (8)

  • 25 Apr, 2011

    I made this with leeks instead of shallots. I used a springform pan, which was deeper, so I added a couple eggs and increased the cooking time. It came out great.

  • 21 Jan, 2010

    OK, I give up!

  • 21 Jan, 2010

    Oops, got cut off as usual:

  • 21 Jan, 2010

    Oops, got cut off as usual:

  • 21 Jan, 2010

    Oops, got cut off as usual:

  • 21 Jan, 2010

    This is my go-to, handsdown favorite, basic quiche recipe. I use it as a standard for virtually all of my quiche. I make quiche all the time now, using whatever I have leftover in the fridge. Yesterday, I used this basic recipe (without the mushrooms

  • 21 Jan, 2008

    I cheated and used a store-bought crust, but the filling was great and everyone enjoyed it. Make sure you cook the mushrooms over pretty high heat or it will take a while for the liquid to evaporate.

  • 28 Nov, 2007

    Excellent.