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  • Writer's pictureKevin Dam

"Simple and Delicious Mushroom and Gruyère Quiche Recipe for Any Occasion"

Mushroom and Gruyère Quiche is a savory delight, perfect for any time of day. The earthy flavor of mushrooms pairs beautifully with the nutty taste of Gruyère cheese. Here is a simple recipe including tips and tricks to help you make a perfect quiche.


  • Dish name: Mushroom and Gruyère Quiche

  • Cuisine: French-inspired

  • Preparation time: 20 minutes, plus chilling

  • Cooking time: 40-45 minutes

  • Yield: Serves 6


  • 1 pie pastry crust (9-inch)

  • 2 cups fresh mushrooms (like cremini or button), sliced

  • 1 cup Gruyère cheese, grated

  • 4 large eggs

  • 1 1/4 cups heavy cream

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon butter

  • Optional: 1/4 cup shallots, finely chopped

  • Optional: Fresh thyme leaves for garnish


  1. Preheat your oven to 375°F (190°C).

  2. Roll out the pastry and line a 9-inch pie plate. Chill while you prepare the filling.

  3. In a skillet, melt butter and sauté mushrooms (and shallots if using) until mushrooms are golden and all moisture has evaporated. Set aside to cool.

  4. Sprinkle half of the Gruyère onto the bottom of the chilled pie crust, then top with the sautéed mushroom mixture.

  5. In a bowl, whisk eggs with heavy cream, salt, and pepper.

  6. Pour the egg mixture over the mushrooms and cheese, and sprinkle the remaining Gruyère on top.

  7. Bake for 40-45 minutes until the quiche is set and the top is lightly browned.

  8. Let the quiche stand for about 10 minutes before serving, garnished with thyme if desired.

Tips and Tricks:

  • Mushroom Choice: While any mushrooms will work, using a mix of types can add depth of flavor.

  • Sautéing Mushrooms: Cook mushrooms on their own first to release water content. This prevents a soggy crust.

  • Cheese Layer: Adding a layer of cheese directly on the crust can help create a barrier against the moisture of the mushrooms.

  • Crust: Consider pre-baking (blind baking) the crust for about 8-10 minutes to get a crispier bottom.

  • Mixing Eggs: For a silky-smooth custard, be careful not to overmix the eggs and cream. Just whisk until combined.

  • Richness: The heavy cream can be substituted with half-and-half for a lighter quiche, though the custard will be less rich.

  • Season Well: Don’t forget to season your mushrooms while cooking to build flavor.

  • Rest: Allowing the quiche to rest after baking will help it set and make it easier to cut into clean slices.

  • Variations: For an added twist, include caramelized onions, roasted garlic, or even a bit of truffle oil to the mushroom mixture.

With these tips, your Mushroom and Gruyère Quiche will be creamy, full of flavor, and with just the right texture. It’s sure to be a comforting meal that will be enjoyed by anyone who tries it. Bon appétit!

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1 Comment

Mohamed Njounkou
Jun 29

I like this post

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