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Quiche with Gruyere and Mushrooms
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Inactive Time
2
hours
hrs
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.