Parsley mushroom quiche is a savory baked pie filled with browned mushrooms, fresh parsley, and a creamy egg custard in a flaky pastry crust. Browning the mushrooms first removes excess moisture, helping the quiche set neatly while keeping its filling full of flavor.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought (about 230 g)
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 12 ounces (340 g) cremini or button mushrooms, cleaned and sliced
- 1 small yellow onion, finely diced (about 1 cup or 150 g)
- 1 garlic clove, minced (about 1 teaspoon or 3 g)
- ½ teaspoon fine salt (about 3 g), divided
- ¼ teaspoon black pepper (about 0.5 g), plus more to taste
- 3 large eggs (about 150 g without shells)
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ¾ cup (85 g) shredded Gruyère or Swiss cheese
- ⅓ cup (10 g) chopped fresh flat-leaf parsley, plus 1 tablespoon (about 3 g) for garnish
- ⅛ teaspoon ground nutmeg (about 0.25 g), optional
Instructions
- Chill the crust and heat the oven. Fit the pie crust into a 9-inch (23 cm) pie plate, crimp the edge, and refrigerate it for 15 minutes. Meanwhile, heat the oven to 375°F (190°C). Set a rack in the lower third of the oven. Chilling helps the pastry hold its shape during baking.
- Blind-bake the crust. Line the chilled crust with parchment and fill it with pie weights or dry beans. Bake for 15 minutes, then carefully remove the parchment and weights. Bake uncovered for another 5 minutes, until the base looks dry and the rim is just beginning to color. Set aside. Leave the oven on.
- Cook the mushrooms and onion. While the crust bakes, heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms in an even layer; cook for about 5 minutes without stirring much, then stir and cook for another 4 to 6 minutes. They should release their liquid and become golden, with no puddle left in the pan. Add the onion and cook for 4 minutes, stirring, until softened. Stir in the garlic, half the salt, and the pepper; cook for 30 seconds. Remove from the heat and let the mixture cool for 5 minutes.
- Mix the custard. In a bowl, whisk the eggs, milk, cream, remaining salt, and nutmeg, if using, until evenly combined. Avoid whipping in lots of air, which can make the baked custard puff and then sink. Stir the chopped parsley into the cooled mushroom mixture.
- Fill the crust. Scatter the mushroom mixture evenly across the blind-baked crust and sprinkle the cheese over it. Pour the egg mixture slowly into the shell. If the crust is very full, leave about ¼ inch (6 mm) of space at the top to prevent spills.
- Bake until just set. Bake at 375°F (190°C) for 30 to 35 minutes. The edges should be set, while the center may wobble slightly when the pan is gently nudged. For food safety, egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check the center with a food thermometer, taking care not to touch the pan. If the top browns too quickly before the center is done, loosely cover it with foil.
- Rest before slicing. Let the quiche stand for 10 minutes so the custard finishes setting. Scatter the reserved parsley over the top, slice, and serve warm or at room temperature.
Tips
- Keep the crust crisp: Blind-baking is especially helpful with a juicy filling. For easier handling, set the pie plate on a baking sheet before filling and baking.
- Cook off mushroom liquid: If the pan looks wet, keep cooking until the liquid evaporates. Adding watery mushrooms can leave the custard loose and the pastry soggy.
- Adjust the dairy: You can use 1½ cups (360 ml) whole milk instead of the milk and cream, though the quiche will be a little less rich. Avoid skim milk, which makes a thinner custard.
- Use a thermometer: A gently wobbly center is a useful visual cue, but confirm the egg custard reaches 160°F (71°C). Resting helps it firm without overbaking.
Serving Suggestions
Serve a warm wedge with a green salad dressed in a sharp vinaigrette, or pair it with sliced tomatoes and lightly dressed arugula. For brunch, add roasted potatoes or fresh fruit. The quiche is also satisfying on its own for lunch; a crisp salad balances the richness of the cheese and cream. It can be served warm or at room temperature, but do not leave it out for more than 2 hours.
Variations
Swap Gruyère for Swiss, sharp cheddar, or fontina; each melts well, with cheddar giving a more pronounced flavor. For a stronger herb note, replace up to half the parsley with chopped chives or thyme. Add ½ cup (75 g) diced roasted red pepper, but drain it well first. To make the dish without dairy, use an unsweetened plant-based cooking cream and dairy-free cheese; the texture and browning will vary, so still check that the egg mixture reaches 160°F (71°C). For a lighter mushroom-forward filling, omit the cheese and add another 2 ounces (55 g) mushrooms, cooking them until their moisture has evaporated.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered or in an airtight container. It keeps for 3 to 4 days in the refrigerator. Reheat slices in a 325°F (165°C) oven for about 12 to 18 minutes, covering loosely with foil if the crust is browning too much; check that leftovers reach 165°F (74°C). A microwave works for a quick serving, though it softens the crust. To freeze, wrap fully cooled slices tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make parsley mushroom quiche ahead?
Yes. Bake it up to a day ahead, cool it, and refrigerate it within 2 hours. Reheat covered in a 325°F (165°C) oven until the center reaches 165°F (74°C), or serve it cold from the refrigerator.
Do I need to blind-bake the crust?
It is recommended because the filling is moist and the quiche bakes for a relatively short time. Blind-baking helps the bottom pastry cook through instead of staying pale or soggy. If your crust is labeled ready-to-fill, follow its package directions.
How can I tell when the quiche is done?
The edges should look set and the center should have only a slight wobble. Check the center with a food thermometer: egg dishes need to reach 160°F (71°C) under USDA FSIS guidance. Avoid relying on color alone.
Can I use dried parsley instead of fresh?
Fresh parsley gives the filling its bright, leafy flavor. If necessary, use 1 tablespoon (about 1 g) dried parsley in the custard and garnish with another fresh herb, such as chives, if available. Dried herbs taste more concentrated and less fresh.
Why is my quiche watery?
The mushrooms may not have cooked long enough to release and evaporate their liquid, or the quiche may have been sliced before resting. Cook the mushrooms until the pan is dry, and let the finished quiche stand for 10 minutes before cutting.
Can I bake it without a pie crust?
Yes. Grease a 9-inch (23 cm) pie plate well and omit the crust and blind-baking. Add the filling and custard, then bake at 375°F (190°C); begin checking at about 25 minutes, and continue until the center reaches 160°F (71°C). The result is a crustless egg bake rather than traditional quiche.
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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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