This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

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  • Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Cook's Notes

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Reviews (3)

157 Ratings
  • 5 star values: 26
  • 4 star values: 50
  • 3 star values: 53
  • 2 star values: 22
  • 1 star values: 6
Rating: 5 stars
10/07/2018
Delicious. Took a while to cut up the mushrooms and shallots but worth the time. I used a variety of mushrooms to get the most flavor.
Rating: Unrated
02/17/2013
the flavors of this quiche were perfect, simple recipe that is sure to impress.
Rating: Unrated
03/21/2012
This is a great quiche. I sauteed the mushrooms with the shallots (worked just fine). Also, leave a little extra time for reheating.
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