Step-by-step method

At a glance

You're making a mushroom quiche from scratch with a homemade butter pastry that needs chilling and blind-baking – though store-bought pastry works too if you're short on time. The real magic happens with sautéed mushrooms, bacon, and a creamy egg custard that comes together quickly before baking, so you're looking at about 3 hours total from start to slicing.

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Chill the butter

Cut the butter into small pieces and place it in the freezer for at least 15 minutes to get really cold – you can even leave it there for up to an hour. Once well chilled, put it into a food processor fitted with the blade attachment.

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80 gram
Vegetable Fat, Butter Flavor
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Bring it together into a dough

Add the flour, sugar and salt, then pulse a few times until the mixture looks like coarse flour with small beads of butter running through it. Gradually add water, a little at a time, until the mixture comes together into a dough.

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300 gram
Wholegrain Spelt Flour

4 gram
Granulated Sugar

4 gram
Salt

60 milliliter
Water
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Tip:

You should still be able to see small pieces of butter in the dough – don't try to work them in completely. It's exactly these little butter pieces that give the pastry its wonderfully flaky, crisp texture.

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Shape into a disc and coat with flour

Transfer the dough onto a lightly floured work surface. Shape it into a small, thick disc about 10–15 cm across, and lightly dust it all over with flour. Wrap in plastic film and chill in the fridge for at least an hour.
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Roll out the dough

Take the dough out of the fridge and let it sit at room temperature for about 10 minutes. Dust the work surface with a little flour and roll the dough out to a circle roughly 30 cm in diameter.
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Line the tart tin

Line a buttered and floured tart tin, about 25 cm in diameter, with the rolled-out dough – the extra dough will form the sides. Let it chill in the freezer for 30 minutes.
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Weigh down with beans and blind-bake

Preheat the oven to 180 °C. Take the pastry-lined tin out of the freezer, cover the surface with baking paper and scatter dried beans over it to weigh it down. Bake for 15 minutes, then remove from the oven and lift off the paper and beans.
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Prick with a fork

Prick the pastry base all over with a fork and return it to the oven for another 10 minutes, until the surface turns lightly golden. Let it cool before filling.
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Sauté the bacon, onion and mushrooms

Dice the bacon and fry it in a deep pan. Use the rendered fat to cook the onion and mushrooms afterwards. Add the finely chopped onion, then the mushrooms cut into slices or quarters. Season with salt and pepper, and cook, covered, until soft.

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150 gram
English Bacon

2 piece
Yellow Onion

500 gram
Mixed Fresh Mushrooms

5 gram
Salt

5 gram
Black Pepper
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Creamy egg mixture

In a bowl, whisk together the eggs and cream with a pinch of nutmeg. Season to taste with salt and freshly ground pepper, then stir in the grated cheese.

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250 gram
Whipping Cream 33%

4 piece
Chicken Eggs

3 gram
Nutmeg

3 gram
Salt

3 gram
Black Pepper

150 gram
Emmental Cheese
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Pour onto the base and bake

Spread the cooked mushroom mixture evenly over the pre-baked pastry base, then pour over the egg, cream and cheese mixture. Bake for about 35 minutes. Let the quiche cool for at least ten minutes before slicing.
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Serving tip

A fresh green salad makes the perfect side to this mushroom quiche.

Amazing Mushroom Quiche

Name: Irresistible Mushroom Quiche
Prep time: 21 min
Cook time: 75 min
Total time: 202 min
Yield: 4
Cuisine: French
Ingredients: 4 piece Chicken Eggs; 3 gram Nutmeg; 150 gram Emmental Cheese; 300 gram Wholegrain Spelt Flour; 500 gram Mixed Fresh Mushrooms; 4 gram Granulated Sugar; 80 gram Vegetable Fat, Butter Flavor; 12 gram Salt; 60 milliliter Water; 150 gram English Bacon; 2 piece Yellow Onion; 8 gram Black Pepper; 250 gram Whipping Cream 33%

bohynekuchyne

Prep 21 min Cook 1 h 15 min

Plus 1 h 45 min of resting (not counted in active time)

13 Ingredients

12 Steps

Hard Difficulty

What's in it?

1059 kcal

Calories

73 g

Carbohydrates

68 g

Fats

42 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

The foundation of any quiche is a good savoury pastry. I love making an all-purpose, super-easy butter pastry that comes together in no time. If you're really pressed for time, you can use a good store-bought puff pastry instead. But the real star of this pie is the filling, and with this delicious mushroom version, you really can't go wrong. We use mushrooms foraged from the forest, but if you're not a forager, plain button mushrooms work beautifully too – the quiche will still taste fantastic.

Pork High-protein Main Course

Step-by-step method

At a glance

Chill the butter

For this step

Bring it together into a dough

For this step

Tip:

Shape into a disc and coat with flour

Roll out the dough

Line the tart tin

Weigh down with beans and blind-bake

Prick with a fork

Sauté the bacon, onion and mushrooms

For this step

Creamy egg mixture

For this step

Pour onto the base and bake

Serving tip

Amazing Mushroom Quiche

Ingredients — what you'll need

What's in it?

About this recipe

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