Mohamed Shili This delicious Julia Child Mushroom Quiche is a creamy and savory dish that’s quick and easy to make. Perfect for breakfast or brunch, it features a rich filling of sautéed mushrooms, shallots, and Gruyère cheese in a flaky crust. You can easily swap in your favorite mushrooms or cheese for a personalized touch!
Ingredients Needed
- Pie Dough
- 2 tablespoons extra virgin Olive Oil
- 1/3 cup Shallots (about 2 small shallots), thinly sliced
- 1 pound assorted Mushrooms (about 4 cups), quartered or sliced (shiitakes recommended for great flavor)
- Kosher Salt
- Freshly ground Black Pepper, to taste
- 1/2 cup Milk
- 1/2 cup Heavy Cream
- 3 large Eggs
- Pinch Nutmeg 6 ounces (about 1 1/2 cups) Gruyère Cheese , grated
How To Make Mushroom Quiche
- Roll Out the Dough: Roll dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 x 1 1/2-inch tart pan with the dough and trim the edges.
- Chill the Dough: Chill the dough in the freezer for 30 minutes. This helps prevent the crust from sliding during baking. Tip: Skip if using a pre-frozen crust.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Pre-bake the Crust: Line the chilled crust with aluminum foil or parchment paper and fill it with baking weights (dried beans or rice). Bake for 15 minutes, then remove from the oven. Let cool for a few minutes before removing the foil and weights. Poke the bottom of the crust with a fork and bake for an additional 10 minutes, until lightly golden. Let cool on a rack.
- Sauté the Shallots and Mushrooms: Heat olive oil in a large nonstick skillet over medium-high heat. Sauté the shallots for 1 minute, then add the mushrooms. Season with salt and pepper, cooking until the mushrooms release their moisture and become browned, about 10 minutes.
- Make the Filling: Whisk together the milk, cream, and eggs in a medium bowl. Stir in the nutmeg, salt, and pepper.
- Assemble the Quiche: Place the tart pan on a rimmed baking sheet. Sprinkle half of the grated Gruyère cheese into the bottom of the crust. Spread the mushroom and shallot mixture evenly over the cheese, then top with the remaining cheese. Pour the egg mixture over everything.
- Bake the Quiche: Bake at 350°F (175°C) for 30 to 35 minutes, or until the center is just set but still slightly wobbly.
Recipe Tips
- Use fresh mushrooms for the best flavor. Shiitake mushrooms add a rich, earthy taste that makes the quiche extra special.
- Chill the dough properly before baking. This prevents the crust from shrinking or becoming soggy.
- Pre-bake the crust with weights to avoid a soggy bottom. It helps maintain a crisp texture.
- Don’t overfill with the egg mixture; leave some space for the quiche to puff up during baking.
- Let the quiche cool slightly before cutting. This helps it set and makes it easier to slice.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover mushroom quiche tightly and store it in the fridge for up to 3 days.
- Freeze: You can freeze leftover mushroom quiche for up to 1 month. After freezing, thaw it in the fridge overnight before serving.
- Reheating: Reheat leftover mushroom quiche in the oven at 350°F for 10-15 minutes until warmed through. Alternatively, microwave it for 1-2 minutes.
Nutrition Fact
Serving Size: 1 slice (approximately 1/6 of a 9-inch quiche)
- Calories: 386
- Total Fat: 28.9 g
- Saturated Fat: 16.5 g
- Cholesterol: 169 mg
- Sodium: 766 mg
- Potassium: 394.7 mg
- Total Carbohydrate: 19.5 g
- Dietary Fiber: 1.9 g
- Sugars: 4.6 g
- Protein: 17 g
More Julia Child Recipes:
- Julia Child Quiche Lorraine
- Julia Child White Bread
- Julia Child Potato Recipe
- Julia Child Cheese Souffle
- Julia Childs Crepe Suzette
Julia Child Mushroom Quiche
Description
This delicious Julia Child Mushroom Quiche is a creamy and savory dish that’s quick and easy to make. Perfect for breakfast or brunch, it features a rich filling of sautéed mushrooms, shallots, and Gruyère cheese in a flaky crust. You can easily swap in your favorite mushrooms or cheese for a personalized touch!
Ingredients
Instructions
- Roll Out the Dough: Roll dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 x 1 1/2-inch tart pan with the dough and trim the edges.
- Chill the Dough: Chill the dough in the freezer for 30 minutes. This helps prevent the crust from sliding during baking. Tip: Skip if using a pre-frozen crust.
- Sauté the Shallots and Mushrooms: Heat olive oil in a large nonstick skillet over medium-high heat. Sauté the shallots for 1 minute, then add the mushrooms. Season with salt and pepper, cooking until the mushrooms release their moisture and become browned, about 10 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Pre-bake the Crust: Line the chilled crust with aluminum foil or parchment paper and fill it with baking weights (dried beans or rice). Bake for 15 minutes, then remove from the oven. Let cool for a few minutes before removing the foil and weights. Poke the bottom of the crust with a fork and bake for an additional 10 minutes, until lightly golden. Let cool on a rack.
- Make the Filling: Whisk together the milk, cream, and eggs in a medium bowl. Stir in the nutmeg, salt, and pepper.
- Assemble the Quiche: Place the tart pan on a rimmed baking sheet. Sprinkle half of the grated Gruyère cheese into the bottom of the crust. Spread the mushroom and shallot mixture evenly over the cheese, then top with the remaining cheese. Pour the egg mixture over everything.
- Bake the Quiche: Bake at 350°F (175°C) for 30 to 35 minutes, or until the center is just set but still slightly wobbly.
Notes
- Use fresh mushrooms for the best flavor. Shiitake mushrooms add a rich, earthy taste that makes the quiche extra special.
- Chill the dough properly before baking. This prevents the crust from shrinking or becoming soggy.
- Pre-bake the crust with weights to avoid a soggy bottom. It helps maintain a crisp texture.
- Don’t overfill with the egg mixture; leave some space for the quiche to puff up during baking.
- Let the quiche cool slightly before cutting. This helps it set and makes it easier to slice.
Julia Child Mushroom Quiche
