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Savory Morel Mushroom and Gruyere Quiche with Perfect Flaky Crust

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A rich and satisfying quiche featuring earthy morel mushrooms and nutty Gruyere cheese in a buttery, flaky crust. Perfect for brunch or cozy dinners, this recipe is quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45–60 ml) ice water
  • 1/2 teaspoon salt
  • 8 oz (225 g) fresh morel mushrooms, cleaned and sliced
  • 1 cup (100 g) Gruyere cheese, shredded
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the crust: In a large bowl or food processor, combine sifted flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing until dough just comes together. Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  2. Prepare the filling: Heat butter in a skillet over medium heat. Add chopped shallots and sauté until translucent, about 2 minutes. Add garlic and cook for 30 seconds. Add sliced morel mushrooms and cook until they release moisture and start to brown, about 5-7 minutes. Stir in thyme, salt, and pepper. Remove from heat and let cool.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the dough on a floured surface into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to tart pan, pressing into edges without stretching. Trim excess dough.
  5. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until crust is just starting to turn golden.
  6. Mix custard: Whisk together eggs and heavy cream in a bowl. Season with salt and pepper.
  7. Assemble quiche: Spread cooled mushroom mixture evenly over baked crust. Sprinkle shredded Gruyere cheese on top. Pour egg and cream mixture gently over filling, filling close to rim but not overflowing.
  8. Bake quiche for 30-35 minutes until custard is set but slightly jiggly in center and top is lightly golden and puffed.
  9. Cool quiche for at least 10 minutes before slicing and serving.

Notes

Sauté mushrooms slowly to avoid sogginess and bring out earthy sweetness. Keep butter cold and dough chilled for flaky crust. Blind bake crust to prevent sogginess. Whisk eggs and cream just until combined to avoid cracking. Let quiche cool before slicing for cleaner cuts.

Nutrition

Keywords: morel mushroom quiche, Gruyere quiche, flaky crust quiche, savory quiche, mushroom quiche recipe, brunch recipe, easy quiche

Find it online: https://magnetmeal.com/savory-morel-mushroom-and-gruyere-quiche-recipe-perfect-flaky-crust/