A fragrant quiche with mushrooms and blue cheese on a crisp shortcrust base: a silky yogurt filling, a golden crust with no soggy bottom, and deep creamy mushroom flavor. Ideal for brunch, lunch, or a light dinner.
Ingredients
Base (9-inch | 26 cm tart pan, sides about 1 in | 2.5 cm high):
- All-purpose flour — 2 cups | 250 g
- Cold unsalted butter — 1/2 cup | 110 g
- Egg — 1
- Cold water — 1 tbsp | 15 ml (if needed)
- Salt — 1/2 tsp | 2.5 g
Filling:
- Mushrooms (button or wild mushrooms) — 10.6 oz | 300 g
- Shallots — 2 small
- Garlic — 2 cloves
- Blue cheese — 2.5 oz | 70 g
- Olive oil — 1 to 2 tsp | 5 to 10 ml
Custard:
- Eggs — 3
- Greek yogurt — 5.3 oz | 150 g
- Hard cheese, grated — 3.5 oz | 100 g
- Salt — a pinch
- Black pepper — to taste
- Nutmeg — a pinch
- Dried thyme — 1/2 tsp | 1 g
Step-by-Step Recipe
- Make the base. Mix the flour with the salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg and quickly bring the dough together. If it seems too dry, add 1 tbsp | 15 ml ice-cold water. Shape into a disk, wrap, and chill for 30 minutes.
- Roll the dough into a circle 3 to 4 mm thick and carefully transfer it to a 9-inch | 26 cm tart pan. Form a 1 to 1 in | 2 to 2.5 cm edge and trim the excess. Place the pan in the freezer for 10 minutes.
- Blind-bake the base. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans/rice. Bake at 375°F | 190°C for 15 minutes. Remove the weights and parchment, then bake for another 8 to 10 minutes until dry and lightly golden. Let cool.
- Prepare the filling. Slice the mushrooms, finely chop the shallots, and mince the garlic. Heat a skillet with the olive oil and sauté the mushrooms over medium-high heat until their moisture evaporates and they begin to color. Season with salt and pepper. Add the shallots and garlic, and cook for another 2 to 3 minutes. Remove from the heat and let cool.
- Make the custard. Whisk the eggs with the Greek yogurt until smooth. Stir in the grated hard cheese, a pinch of salt, black pepper, nutmeg, and dried thyme.
- Assemble. Spread the mushroom filling evenly over the pre-baked crust and scatter the blue cheese over the top. Pour in the egg-yogurt mixture and smooth the surface.
- Bake. Place the quiche in a preheated oven at 350°F | 180°C and bake for 30 to 35 minutes, until golden on top and just set in the center. If the top browns too quickly, cover loosely with foil.
- Serve. Let the quiche rest for 10 to 15 minutes, then slice and serve warm or at room temperature.
Nutritional Value
| Serving | 1/8 of the quiche |
|---|---|
| Calories | ≈ 357 kcal |
| Protein | ≈ 13 g |
| Fat | ≈ 24 g |
| Carbohydrates | ≈ 24 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Keep the flour and butter as cold as possible so the base bakes up flaky and crisp.
- Do not oversalt the custard: blue cheese and hard cheese already bring plenty of salt.
- Cook the mushrooms until all moisture has evaporated — this is what keeps the crust from going soggy.
- Cheese variations: replace part of the hard cheese with Gruyère or Emmental; for the blue cheese, use Gorgonzola, Roquefort, or Stilton to taste.
- Add-ins: spinach, crisp bacon, sun-dried tomatoes, or caramelized onions pair beautifully with mushrooms and blue cheese.
FAQ
Do I really need to blind-bake the crust?
Yes. Blind-baking with weights prevents the dough from puffing up and protects the crust from moisture, keeping it crisp.
What can I use instead of Greek yogurt in the custard?
Use 20% sour cream, or a mix of 10% cream with a spoonful of sour cream. Watch the texture — it should resemble a pourable cream.
How do I know when the quiche is done?
The center should spring back lightly when pressed and should not be runny; a knife inserted in the middle should come out clean. The top should be golden.