Go Back

Quiche with Gruyere and Mushrooms

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Inactive Time 2 hours
Course Appetizer, Breakfast, Main Course
Cuisine French

Equipment

  • Tart Ring/Pie Plate/Spring Form Plan
  • Rolling Pin
  • Food Processpr

Ingredients
  

Quiche Crust

  • 2 cups all-purpose flour sifted
  • 1 stick butter
  • 3 tbs vegetable shortening
  • 3-5 TBS water
  • 1/4 tsp salt
  • 1 tsp sugar

All Purpose Quiche Filling

  • 3 Eggs large
  • 1/4 tsp salt
  • 1/8 tsp Pepper
  • 1/2 cup Milk or Heavy Cream or Half and Half

Specific Quiche Filling

  • 3/4 cup Shredded Swiss cheese or Gruyere Cheese about 3 oz by weight
  • .5 pounds Mushrooms, sliced
  • 1 tbsp Butter/Oil

Instructions
 

To make the Crust- By hand or using a food processor

  • Sift flour into a bowl add salt and sugar and whisk together.
  • Cut in butter and shortening until butter is the size of chopped peas and flour looks like an oatmeal mixture.
  • Add water 1 TBS at a time until dough combines
  • Chill for 2 hours or over night.

Preparing the Quiche

  • Preheat oven to 425
  • Roll out quiche dough and put into the pie tin. Press excess into the sidewalls of hte pan. Using a fork, stab holes in the bottom of the dough.
  • Fill pie shell with Ceramic Baking Beads or 1 pound of dried beans and bake for 7 minutes. Remove beans and bake additional 7 minutes.
  • While the shell bakes, whisk together eggs, milk, salt and pepper.
  • Saute Mushrooms.
  • When the shell comes out of the oven, place the mushroom and cheese filling into the bottom of the quiche shell. Cover in the All Purpose Quiche Base.
  • Drop the oven tempature down to 375
  • Bake quiche for 30 to 35 minutes. Eggs will inflate as they cook. A fork should come out clean when quiche is done cooking.