Step-by-step method

At a glance

This mushroom quiche brings together a flaky homemade butter pastry and a rich, creamy filling loaded with sautéed mushrooms and bacon. The bulk of the time goes into chilling, rolling, and pre-baking the pastry crust, so plan ahead and don't rush those steps—they're what make the final result beautifully crispy.

1/12

Chill the butter

Cut the butter into small cubes and pop it in the freezer for at least 15 minutes to get really cold - you can even leave it up to an hour. Once chilled, transfer the butter to a food processor fitted with the blade attachment.

For this step
0/1

80 gram
Vegetable Fat, Butter Flavor
2/12

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 pea-sized bits of butter. Add water a little at a time, pulsing, until the mixture just comes together into a dough.

For this step
0/4

300 gram
Wholegrain Spelt Flour

4 gram
Granulated Sugar

4 gram
Salt

60 milliliter
Water
3/12

Tip:

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

4/12

Shape into a disc and dust with flour

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

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 about 30 cm in diameter.
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Transfer to the tin

Line a greased and flour-dusted pie tin with the pastry. The tin should be about 25 cm across - the extra pastry will form the edge. Chill in the freezer for half an hour.
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Weigh down with beans and bake

Preheat the oven to 180°C. Take the pastry-lined tin out of the freezer, cover the surface with baking paper and fill with dried beans 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 base of the pastry all over with a fork and return to the oven for another 10 minutes, until the surface turns a light golden colour. Let it cool before filling.
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Sauté the bacon, onion and mushrooms

Diced the bacon and add it to a deep pan. Use the rendered fat to cook the onion and mushrooms afterwards. Add the finely chopped onion to the pan. Add the mushrooms, sliced or cut into quarters, and season with salt and pepper. Cook, covered, until soft.

For this step
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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 with salt and freshly ground pepper. Stir in the grated cheese.

For this step
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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 pastry base and bake

Tip the cooked mushroom mixture onto the pre-baked pastry base and spread evenly. Pour over the egg, cream and cheese mixture. Bake for about 35 minutes. Let it cool for at least ten minutes before slicing.
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Serving tip

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

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Wonderful Mushroom Quiche

Name: Savory Mushroom & Bacon Quiche
Prep time: 41 min
Cook time: 82 min
Total time: 214 min
Yield: 4
Cuisine: French
Ingredients: 250 gram Whipping Cream 33%; 3 gram Nutmeg; 2 piece Yellow Onion; 4 gram Granulated Sugar; 8 gram Black Pepper; 150 gram Emmental Cheese; 12 gram Salt; 300 gram Wholegrain Spelt Flour; 80 gram Vegetable Fat, Butter Flavor; 60 milliliter Water; 150 gram English Bacon; 4 piece Chicken Eggs; 500 gram Mixed Fresh Mushrooms

bohynekuchyne

Prep 41 min Cook 1 h 22 min

Plus 1 h 30 min of resting (not counted in active time)

13 Ingredients

12 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Pie tin ⌀ 25 cm

Baking paper

Baking beans

Whisk

Grater

What's in it?

1060 kcal

Calories

74 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 every 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, feel free to use a good store-bought puff pastry instead. What really makes this pie shine, though, is the filling - this mushroom version is a real winner. We use mushrooms foraged straight from the forest, but if you're not a forager, ordinary button mushrooms work beautifully too - the quiche will still taste fantastic.

Pork High-protein Main Course

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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 dust with flour

Roll it out

Transfer to the tin

Weigh down with beans and bake

Prick with a fork

Sauté the bacon, onion and mushrooms

For this step

Creamy egg mixture

For this step

Pour onto the pastry base and bake

Serving tip

How it went

Nobody has tried this recipe yet

Wonderful Mushroom Quiche

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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