Mushroom Swiss Quiche Recipe with a Crisp, Tender Crust

This mushroom Swiss quiche is a savory French-inspired egg tart filled with browned mushrooms, nutty Swiss cheese, and a gently seasoned cream custard. It makes a satisfying brunch or light dinner, and the mushrooms are cooked before baking so they add deep flavor without watering down the filling.

Ingredients

1 unbaked 9-inch (23 cm) pie crust, about 8 ounces (225 g), homemade or refrigerated
12 ounces (340 g) cremini or white button mushrooms, wiped clean and thinly sliced
1 tablespoon (14 g) unsalted butter
1 teaspoon (5 ml) olive oil
½ medium yellow onion, finely diced, about ½ cup (75 g)
1 small garlic clove, minced, about 1 teaspoon (5 g)
½ teaspoon (1 g) dried thyme, or 1 teaspoon (1 g) fresh thyme leaves
½ teaspoon (3 g) fine salt, divided
¼ teaspoon (0.5 g) freshly ground black pepper
1½ cups (170 g) shredded Swiss cheese, such as Emmentaler or Gruyère-style Swiss
4 large eggs, about 7 ounces (200 g) without shells
1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
⅛ teaspoon (0.3 g) ground nutmeg, optional

Instructions

Heat the oven and prepare the crust. Place a rack in the lower-middle of the oven and preheat to 400°F (200°C). Fit the crust into a 9-inch (23 cm) pie plate, pressing it gently into the corners without stretching it. Fold or trim the edge, then crimp it. Prick the bottom several times with a fork. Line the crust with parchment paper and fill it with pie weights or dry beans. Starting the oven first lets it heat while you prepare the other ingredients.
Blind-bake the pastry. Bake the weighted crust for 12 minutes. Carefully lift out the parchment and weights, then bake the crust for 5 minutes more, until the bottom looks dry and the edge is just beginning to color. Set the crust aside and lower the oven to 350°F (175°C). Blind-baking gives the base a head start, which helps prevent a damp layer under the custard.
Cook the mushrooms and onion. While the crust bakes, warm the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer; if the pan is crowded, cook them in two batches. Let them sit for about 2 minutes before stirring, then cook for 5 to 7 minutes, stirring occasionally, until they have released their liquid and are browned. Add the onion and cook for 3 minutes, until softened. Stir in the garlic, thyme, half the salt, and the pepper; cook for 30 seconds. Take the pan off the heat and let the filling cool for a few minutes. The mushrooms should look moist but not sit in a pool of liquid.
Mix the custard and assemble. In a medium bowl, whisk the eggs, cream, milk, remaining salt, and nutmeg until the whites and yolks are blended, but do not whip in lots of air. Spread the mushroom mixture over the warm crust and scatter the shredded Swiss cheese over it. Pour the egg mixture slowly into the shell. If the filling reaches close to the top, transfer the pie plate to the oven before adding the last spoonful or two of custard to avoid spills.
Bake until safely set. Bake at 350°F (175°C) for about 35 minutes, rotating the pie plate once if your oven browns unevenly. The edges should be set, while the center may have a slight wobble. Check the center with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the quiche has not reached that temperature, bake it for a few more minutes and check again. If the pastry edge is browning too quickly, cover just the edge loosely with foil.
Rest before slicing. Set the quiche on a rack for 15 minutes so the custard can finish settling. Cut it into six wedges with a sharp knife, wiping the blade between cuts for neat slices. Serve warm or at room temperature; the center will be more delicate when warm and firmer after a longer rest.

Tips

Brown rather than steam the mushrooms. Use a wide skillet and give the mushrooms space. If they crowd together, they release moisture faster than it can evaporate and turn soft instead of browned. Cook in batches if needed, and wait until the pan looks mostly dry before adding the onion.
Keep the crust from shrinking. Avoid stretching the pastry as you fit it into the plate, and chill a homemade crust if it has become warm or floppy. If using a store-bought crust, follow its package directions if they differ from the blind-baking method here.
Use a gentle hand with the custard. Whisk only until the eggs, cream, and milk are combined. A lot of incorporated air can make the quiche puff during baking and then sink as it cools. A slight wobble in the middle is normal, but use a thermometer to confirm the safe temperature.
Grate cheese from a block when possible. Freshly shredded Swiss melts smoothly into the filling. Pre-shredded cheese is convenient and works, though its coating can make the finished texture a little less silky.

Serving Suggestions

Serve a wedge with a crisp green salad dressed with a simple vinaigrette to balance the buttery crust and creamy filling. For brunch, add fresh fruit, roasted potatoes, or a bowl of lightly dressed greens; for a light supper, pair it with tomato soup or a platter of steamed or roasted vegetables. The quiche is rich enough that a small side is usually plenty.

This recipe serves six as a main dish, or eight if it is part of a larger brunch spread. It can be served warm, when the custard is soft and tender, or at room temperature after it has fully settled. If serving it at room temperature, keep track of how long it has been out: refrigerate cooked egg dishes within 2 hours.

Variations

Change the mushrooms: Use a mix of cremini, shiitake, and oyster mushrooms for different textures and a more pronounced earthy flavor. Remove tough shiitake stems before slicing. Wild mushrooms can also work, but choose mushrooms from a reliable food source and cook them fully before adding them to the quiche.

Swap the cheese: Gruyère is a classic partner for savory egg tarts and gives the filling a deeper, more complex flavor. Comté or a mild aged cheddar can also stand in for Swiss. Each substitute changes the character of the filling, so choose a cheese that melts well and is not so salty that it overwhelms the mushrooms.

Make it vegetarian with extra vegetables: Add a handful of baby spinach, but wilt it in the skillet and squeeze or cook away excess moisture first. Finely sliced leeks can replace the onion; cook them until soft before adding the garlic. Keep the total amount of cooked vegetables close to the recipe quantity so the custard can still set properly.

Use a crustless option: For a crustless quiche, butter a 9-inch (23 cm) pie plate well, add the cooked mushroom mixture and cheese, then pour in the custard. Bake at 350°F (175°C), checking the center temperature and doneness as directed. The result is more like a baked egg custard and will not have the crisp pastry contrast.

Storage and Reheating

Let leftover quiche cool briefly, then cover it or transfer slices to an airtight container and refrigerate within 2 hours of baking. Refrigerated quiche keeps for 3 to 4 days. For easier reheating, store slices in a single layer or separate them with parchment. Do not leave the quiche at room temperature for an extended period, especially when serving it at a buffet.

Reheat individual slices in a 325°F (165°C) oven for about 12 to 18 minutes, depending on their thickness, until hot throughout. A covered slice is less likely to dry out; remove the cover for the last few minutes if you want the crust to crisp. A microwave also works for a quick portion, though it softens the crust. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.

To freeze, cool the quiche completely, wrap it well, and freeze for up to 2 months for best quality. Thaw it overnight in the refrigerator, then reheat in the oven until the center reaches 165°F (74°C). Freezing can make the custard slightly less smooth, but the quiche remains useful for a quick meal. Avoid freezing a quiche that has already been reheated more than once.

Frequently Asked Questions

Can I make mushroom Swiss quiche ahead of time?

Yes. Bake it, let it cool, and refrigerate it covered for up to 3 to 4 days. Reheat slices in the oven before serving, or serve them chilled or at room temperature if they have been kept safely refrigerated. You can also prepare the mushroom filling a day ahead and refrigerate it separately; cool it promptly and use it within 3 to 4 days. Add the filling to the crust and mix the custard just before baking for the freshest texture.

Why is my quiche watery?

The most common reason is moisture left in the mushrooms. Cook them until their released liquid has evaporated and they begin to brown, and avoid adding raw mushrooms directly to the custard. Wet vegetables, an underbaked crust, or cutting the quiche before it has rested can also make slices seem watery. If adding spinach or another high-moisture vegetable, cook it first and remove excess liquid.

How can I tell when the quiche is done?

The outside should look set and the center should have only a gentle wobble, not a liquid ripple. Because this is an egg dish, the most reliable safety check is a food thermometer inserted into the center: it should read 160°F (71°C). Let the quiche rest for 15 minutes after baking; the custard firms as it settles, so avoid baking it until the entire surface is rigid.

Can I use half-and-half instead of heavy cream?

Yes. Replace the 1 cup (240 ml) of heavy cream with 1 cup (240 ml) of half-and-half, keeping the milk quantity the same. The custard will be somewhat lighter and may set a little less richly, but it should still bake properly. Avoid replacing all the dairy with low-fat milk, which can make the texture less creamy and more prone to becoming firm or watery.

Can I use a frozen pie crust?

Yes. Use a 9-inch (23 cm) unbaked frozen crust and follow the package instructions for whether it should be thawed before baking. Blind-bake it before adding the filling, as directed in this recipe, unless the package specifically advises otherwise. A crust that is still frozen may need a few extra minutes to dry out, so look for a dry-looking bottom rather than relying only on the clock.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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