There’s a little café in Paris that my husband and I stumbled into years ago, drenched from an unexpected downpour. The smell of coffee, damp wool, and a deeply earthy, cheesy quiche baking in the oven is a core memory for me. This is my attempt to recreate that feeling on a rainy Tuesday in Ohio. It’s rich, umami-packed, and feels incredibly sophisticated, but it’s really just about taking the time to cook your mushrooms properly. That’s where the magic is.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 25 mins | 50 mins | 1 hr 15 mins | 6-8 | Easy |
Why You’ll Love This Recipe
- It tastes deeply, wonderfully savory. The key is using two kinds of mushrooms for maximum flavor.
- The caramelized onions are a game-changer. They add a subtle sweetness that balances the earthiness.
- Swiss cheese melts into a silky, nutty blanket. It’s the perfect partner for mushrooms.
- It’s a total comfort food. This quiche feels like a warm hug on a plate.
Grab These
- 1 unbaked 9-inch deep-dish pie crust
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stems removed and caps sliced (or just use all cremini!)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
- 2 tablespoons dry sherry or white wine (optional, but highly recommended)
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded Swiss cheese (I use Gruyère when I’m feeling fancy, but regular Swiss is perfect)
Let’s Make It
Start by preheating your oven to 375°F (190°C) and par-baking your pie crust as described in the Spinach and Feta recipe (prick, weight, bake for 15 mins).
While that’s happening, let’s get to the heart of the matter: the mushrooms. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for a good 15-20 minutes. You want them soft, golden, and sweet. Don’t rush this. It’s the foundation of your flavor.
Now, increase the heat to medium-high and add all your sliced mushrooms. Don’t crowd the pan—if you need to, do this in two batches. Here’s the secret: don’t stir them right away! Let them sit for a minute or two to get a good sear and release their water. After a few minutes, you can stir and continue cooking until they’re browned and all their liquid has evaporated. Add the garlic and thyme and cook for one more minute until fragrant.
This is where the optional sherry or wine comes in. Pour it into the hot pan—it will sizzle and steam. Use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated, then take the pan off the heat and let the mixture cool slightly.
In a large bowl, whisk together the eggs, cream, milk, salt, and pepper. Now, assemble! Sprinkle half the Swiss cheese over the bottom of the par-baked crust. Spread the mushroom and onion mixture evenly over the cheese, then top with the remaining cheese. Slowly pour the egg mixture over everything.
Bake for 45-55 minutes, until the top is beautifully golden and the center is set. Let it rest for a good 20 minutes before slicing. This patience allows the custard to firm up into creamy perfection.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 445 kcal |
| Protein | 16g |
| Carbohydrates | 20g |
| Fat | 34g |
| Fiber | 2g |
| Sugar | 5g |
Note: Values are estimates
Variations & Add-Ins
- Herbaceous Twist: Swap the thyme for 1 tablespoon of chopped fresh tarragon. It’s a classic pairing with mushrooms.
- Creamier Dream: Stir 2 tablespoons of sour cream or crème fraîche into the mushroom mixture after you’ve deglazed the pan.
- Bacon & Mushroom: Add ½ cup of cooked, chopped bacon with the mushrooms. (Reduce salt to ¼ tsp).
Serving Ideas
- Serve with a bitter green salad, like endive or frisée, to balance the richness.
- A dollop of garlicky aioli on the side is divine.
- It’s fantastic with a glass of dry white wine, like a Sauvignon Blanc.
Storage & Reheating
Store cooled quiche, covered, in the fridge for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10-15 minutes to maintain the crust’s texture.
My Two Cents (Pro-Tip)
Don’t skimp on the time it takes to cook the moisture out of the mushrooms. A watery mushroom mixture is the number one enemy of a set quiche. Cook them until they’re squeaky and dry in the pan. I promise, it’s worth every second.
You Asked, I’m Answering (FAQ)
- Do I have to use two kinds of mushrooms? Not at all! Just use 12 ounces of whatever mushrooms you love or have on hand. Cremini (baby bellas) are my favorite for their robust flavor.
- What can I use instead of sherry? A splash of good balsamic vinegar at the end of cooking is lovely, or you can just use a tablespoon of broth. The goal is to deglaze that flavorful pan.
- Can I use pre-shredded cheese? You can, but the anti-caking agents can sometimes make it a little grainy. I prefer to shred my own from a block—it melts so much silkier.