Mary Berry Mushroom Quiche

Learn how to make Mary Berry’s Mushroom Quiche, a delicious and filling dish that can be served for breakfast, lunch, or dinner. This article will show you how to make this delicious quiche and give you important tips and tricks along the way. Let’s start!

Should I Prebake Crust For Quiche?

Yes, prebaking the crust (also known as blind baking) is recommended for quiche. This step helps prevent the crust from getting soggy and ensures a crisp, flaky texture. Prebake the crust for 10-15 minutes at 400°F (200°C) before adding the filling. 

If you’re interested in adjusting the cooking temperature, check out our guide on How Long To Cook Quiche At 400.

What Is Quiche Filling Made Of?

Quiche filling is typically made from a mixture of eggs, cream, cheese, and various vegetables or meats. In the case of Mary Berry’s Mushroom Quiche, the filling consists of mushrooms, onions, cheese, eggs, and cream.

Do You Have To Cook Veggies Before Putting In Quiche?

Yes, vegetables like mushrooms and onions need to be cooked before they are added to the quiche filling. Cooking the vegetables helps get rid of any extra water and brings out their tastes. 

For mushrooms and onions, sauté them in a skillet over medium heat for about 5 to 7 minutes, or until they are soft and any extra water has disappeared.

Mary Berry Mushroom Quiche Ingredients

• 1 prebaked 9-inch pie crust
• 2 cups fresh mushrooms, sliced
• 1 small onion, finely chopped
• 1 cup grated Gruyere or Swiss cheese
• 4 large eggs
• 1 1/4 cups heavy cream
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)

How To Make Mary Berry Mushroom Quiche

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the mushrooms and onions over medium heat until tender and any excess moisture have evaporated. Set aside to cool.
3. In the prebaked pie crust, sprinkle half of the grated cheese. Then, layer the cooked mushrooms and onions on top.
4. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the mushroom layer.
5. Sprinkle the remaining cheese on top of the quiche.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil.
7. Remove the quiche from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

The Best Temp o Bake Mushroom Quiche

Bake the mushrooms quiche at 375°F-400°F for 35-40 minutes. This temperature ensures even cooking and browning, while the given time allows the filling to set without overcooking the crust.

How Do You Know When Mushroom Quiche Is Done?

1. The filling is set: When the quiche is fully cooked, the filling will be firm to the touch. If the center is still wobbly or jiggly, it needs more time in the oven.
2. Golden-brown crust: The top of the quiche should be golden brown, indicating that the filling has cooked through and the crust is nicely baked.
3. Internal temperature: Use a digital thermometer to check the internal temperature of the quiche. It should reach 165°F (74°C) in the center when it’s fully cooked. Learn more about the ideal Quiche Internal Temperature.

Recipe Tips

• Blind bake the crust to avoid a soggy bottom.
• Cook the vegetables before adding them to the filling to release excess moisture.
• Let the quiche rest for 10 minutes after baking to make it easier to slice.

Mushroom Quiche Variations And Substitutions

• Substitute spinach or kale for mushrooms to create a delicious vegetarian option.
• Add cooked bacon or ham for a meaty twist.
• Swap Gruyere or Swiss cheese with cheddar or mozzarella for a milder taste.

For more delicious quiche ideas, explore our recipes for:

• Barefoot Contessa Crab Quiche
• Smoked Salmon Quiche, Jamie Oliver
• Mushroom Quiche Jamie Oliver
• Pioneer Woman Spinach Mushroom Quiche
• Pioneer Woman Sausage Quiche
• Pioneer Woman Broccoli Cheese Quiche

How Do You Keep A Quiche From Getting Soggy On The Bottom?

A soggy quiche bottom can be avoided by blind-baking the crust and cooking the veggies before putting them in the filling.

How Do You Store Quiche After Baking?

Allow the quiche to cool completely(about 10-15 min), then cover it with plastic wrap or aluminum foil. Store the quiche in the refrigerator.

How Long Does Mushroom Quiche Last In The Fridge?

Mushroom quiche can last for up to 3-4 days in the fridge when stored correctly. Ensure the quiche is fully cooled, then cover it with plastic wrap or aluminum foil and place it in the refrigerator.

Can I Freeze A Mushroom Quiche?

Yes, you can freeze a mushroom quiche. Allow the quiche to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container or a resealable plastic freezer bag and freeze for up to 3 months. Thaw the quiche in the refrigerator before reheating.

How Do You Reheat Quiche Without Drying It Out?

To reheat the quiche without drying it out, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil to prevent over-browning. Heat the quiche for 15-20 minutes, or until warmed through.

Mary Berry Mushroom Quiche Nutrition Facts

• Calories: 350
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 160mg
• Sodium: 350mg
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 12g

FAQs

1. Can You Bake Quiche Ahead And Reheat it? Yes, you can bake quiche ahead and reheat it. Follow the instructions in section 13 for reheating the quiche without drying it out.
2. Why isn’t my quiche creamy? A quiche may not be creamy if the ratio of eggs to cream is off, or if it’s overcooked. Ensure you follow the recipe closely and keep an eye on the quiche while it bakes to avoid overcooking.
3. Can You Use Regular Milk Instead Of Heavy Cream In Quiche? Yes, you can use regular milk instead of heavy cream in quiche, but the texture may be less rich and creamy. For a thicker consistency, consider using half-and-half or whole milk.
4. Can You Substitute Evaporated Milk For Heavy Cream In Quiche? Yes, you can substitute evaporated milk for heavy cream in quiche. Evaporated milk will provide a similar consistency to heavy cream, though the flavor may be slightly different.

For even more quiche inspiration, don’t miss our list of 10 Ina Garten Quiche Recipes You Need to Try.