Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (115g) unsalted butter, very cold and cubed
  • 3-5 tablespoons (45-75ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.25ml) dried thyme
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 4 large eggs
  • 1 1/2 cups (355ml) heavy cream
  • 1/2 cup (60g) grated Gruyère cheese (or Swiss)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Prepare the Crust: (Homemade): Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 20 minutes. (Store-bought): Roll out the pastry on a lightly floured surface.
  2. Preheat Oven: Preheat oven to 375°F (190°C/Gas Mark 5).
  3. Line Pie Dish: Press dough into the pie dish, crimping the edges.
  4. Blind Bake (Optional but Recommended): Line the crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes. Remove paper and weights, and bake for another 5-7 minutes, or until lightly golden.
  5. Sauté the Mushrooms: Heat olive oil in a large sauté pan over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant. Add mushrooms, thyme, salt, and pepper. Sauté until mushrooms are tender and browned.
  6. Prepare the Custard: In a bowl, whisk together eggs and heavy cream until well combined. Stir in Gruyère cheese.
  7. Assemble the Quiche: Spread the sautéed mushroom mixture evenly over the bottom of the pre-baked crust. Pour the custard mixture over the mushrooms.
  8. Bake: Bake for 45-55 minutes, or until the custard is set and the crust is golden brown. A knife inserted into the center should come out clean (or with just a tiny bit of wobble).
  9. Cool and Serve: Let the quiche cool slightly before slicing and serving. Garnish with fresh parsley, if desired.