Jamie Oliver Mushroom Quiche

Jamie Oliver’s Mushroom Quiche is one of the best and easiest mushroom quiche recipes ever. This Mushroom Quiche is made with mushrooms, leeks, Gruyère cheese, eggs, cream, and homemade pastry. This Mushroom Quiche takes about 60 minutes to finish baking and can serve 6 people. Don’t forget to leave feedback about the recipe.

Mushroom Quiche Ingredients

• 250g pack chestnut mushroom, sliced
• 4 leeks, sliced and washed
• 25g butter
• 2 eggs
• 284ml double cream
• 140g gruyère, coarsely grated
• 280g plain flour
• 140g cold butter, cut into pieces

How To Make The Pastry For Mushroom Quiche

1. Combine 280g plain flour and 140g cold, diced butter in a bowl. Rub them together until the mixture resembles crumbs.
2. Add 8 tablespoons of cold water and mix until a dough forms. Roll this into a ball. You can use it immediately or chill it for later use.
3. Roll out the dough on a lightly floured surface until it’s 5cm larger than your 25cm tin. Lift it using your rolling pin and drape it over the tin, leaving an overhang on the sides.
4. Use a small ball of dough to push the pastry into the tin’s corners. Chill the dough in the fridge or freezer for 20 minutes.

However, you can use a frozen, ready-made pastry. It works well with this Mushroom Quiche recipe and can save you some preparation time.

How To Make Mushroom Quiche

1. Preheat your oven to 200C/fan 180C/gas 6/400°F.
2. Melt 25g butter in a pan and cook 4 sliced and washed leeks for 10 minutes until they soften. Increase the heat and add 250g sliced chestnut mushrooms. Cook for an additional 5 minutes, then remove from heat.
3. Prick the base of the tart lightly with a fork. Line the tart case with a large circle of greaseproof paper or foil and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and bake for another 5-10 minutes until it turns a biscuit brown color.
4. In a bowl, beat 2 eggs and gradually add 284ml double cream. Stir in the cooked leeks, mushrooms, and half of the 140g coarsely grated gruyère cheese. Season as desired.
5. Pour the filling into the tart case, sprinkle with the remaining cheese, and bake for 20-25 minutes until set and golden brown. Allow it to cool in the case, trim the pastry edges, then remove and serve in slices.

Do You Cook Mushrooms Before Putting In Quiche 

Yes, you should sauté the mushrooms in butter for about 5 minutes before putting them in the quiche. This step ensures the mushrooms are tender and flavorful, and it also helps to prevent the quiche from becoming soggy.

How To Know When Quiche Is Done 

You’ll know that your mushroom quiche is done baking when the quiche internal temperature reaches 165°F (74°C) or when a knife inserted into the center comes out clean.

What To Serve With Mushroom Quiche 

Serve this jamie oliver mushroom quiche with Carrot Salad, Barley Salad, Sweet Potato Salad or Shrimp Orzo Salad.

How Long Does Mushroom Quiche Last In The Fridge

Mushroom Quiche can last in the fridge for about 3 to 4 days. To store it correctly, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in the fridge.

Can You Freeze A Mushroom Quiche 

Yes, Mushroom Quiche freezes well and can last about 2 to 3 months in the freezer. To freeze Mushroom Quiche correctly, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, and place it in the freezer.

How To Reheat Mushroom Quiche

If your Mushroom Quiche is cold and has been refrigerated, simply reheat it in the oven for about 15-20 minutes at 350°F (175°C) or in the microwave for about 2-3 minutes on medium power.

If your Mushroom Quiche is frozen, you need to reheat it in the oven for about 20-25 minutes at 350°F (175°C). No need to thaw it beforehand, you can reheat it straight from the freezer.

Mushroom Quiche Variations

• Add Spinach: To make a Mushroom and Spinach Quiche, add about 2 cups of fresh spinach. Sauté the spinach along with the mushrooms and leeks until it wilts. Then, follow the rest of the recipe as usual.
• Add Bacon: For a Mushroom and Bacon Quiche, add about 6 slices of cooked, crumbled bacon. Add the bacon to the egg and cream mixture before pouring it into the pastry shell.
• Add Broccoli: To make a Mushroom and Broccoli Quiche, add about 1 cup of cooked, chopped broccoli. Add the broccoli to the egg and cream mixture before pouring it into the pastry shell.
• Add Ham: For a Mushroom and Ham Quiche, add about 1 cup of diced ham. Add the ham to the egg and cream mixture before pouring it into the pastry shell.
• Make it Crustless: For a crustless Mushroom Quiche, simply omit the pastry. Pour the egg, cream, and mushroom mixture directly into a well-greased pie dish and bake until set. This is a great option for those following a low-carb or gluten-free diet.

Mushroom Quiche Nutrition Facts

• Calories: 439
• Total Fat: 34.4 g
• Saturated Fat: 19.7 g
• Cholesterol: 276 mg
• Sodium: 854 mg
• Total Carbohydrates: 20.3 g
• Dietary Fiber: 1.3 g
• Sugar: 3.3 g
• Protein: 16.7 g

Try More Recipes:

• Salmon Quiche
• Spinach Mushroom Quiche
• Broccoli Cheese Quiche
• Asparagus Quiche
• Quiche Lorraine
• How Long To Cook Quiche At 400