Mushroom & Swiss Cheese Quiche Recipe
Introduction
Mushroom & Swiss Cheese Quiche is a delightful dish that combines the earthy flavors of fresh mushrooms with the rich, nutty taste of Swiss cheese, all encased in a buttery, flaky pastry. This quiche is perfect for a sophisticated lunch or a light dinner, especially when paired with a crisp green salad. It’s a versatile dish that can be made ahead of time and reheated without losing any of its deliciousness, making it an excellent choice for entertaining guests, particularly during the holiday season.
Recipe Details
- Cook Time: 45 minutes
- Prep Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Servings: Yields 1 ten-inch pie
- Calories: 2603.2
- Fat Content: 203.6 g
- Saturated Fat Content: 94.9 g
- Cholesterol Content: 1170.9 mg
- Sodium Content: 5656.6 mg
- Carbohydrate Content: 127.9 g
- Fiber Content: 8.2 g
- Sugar Content: 11.6 g
- Protein Content: 75.5 g
Ingredients
For the Pastry:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- Ice water (quantity varies)
For the Filling:
- 4 tablespoons butter
- 2 onions, finely chopped
- 1 pound fresh mushrooms, sliced
- 1 1/2 teaspoons salt
- 1 tablespoon lemon juice
- 4 eggs
- 1 cup half-and-half
- Fresh ground pepper to taste
- 1/16 teaspoon ground nutmeg
- 2 cups grated Swiss cheese
- 2 tablespoons butter, softened (for dotting the top)
Instructions
For the Pastry:
- Sift the Flour and Salt: Begin by sifting together 1 cup of all-purpose flour and 1/2 teaspoon of salt into a mixing bowl.
- Cut in the Shortening: Using a pastry blender, cut 1/3 cup of shortening into the flour mixture until it resembles coarse cornmeal.
- Add Ice Water: Gradually sprinkle ice water over the flour mixture, 1 tablespoon at a time, while tossing the mixture with a fork. Continue adding water until the dough just comes together. The amount of water needed can vary, so add it slowly.
- Form the Dough Ball: Gather the dough into a ball, using only enough water to hold it together.
- Chill the Dough: Wrap the dough ball in waxed paper and refrigerate for at least 20 minutes to allow it to firm up.
- Roll Out the Dough: Remove the dough from the refrigerator and roll it out on a lightly floured surface into a circle that is about 2 inches larger in diameter than your pie pan.
- Prepare the Pie Pan: Place the rolled-out dough into the pie pan, pressing it gently to fit.
- Blind Bake the Pastry: Line the dough with a piece of aluminum foil, covering the bottom and sides. Fill the foil-lined dough with dry beans to prevent it from puffing up during baking.
- Bake the Pastry: Bake in a preheated 450°F (232°C) oven, on the lowest rack, for 12 minutes.
- Remove Foil and Beans: Carefully take the pie pan out of the oven and remove the aluminum foil and beans (they will be hot). Set the pastry aside.
For the Filling:
- Cook the Onions: In a large skillet, melt 4 tablespoons of butter over medium heat. Add 2 finely chopped onions and cook for 1 minute.
- Add the Mushrooms: Stir in 1 pound of sliced fresh mushrooms, 1 1/2 teaspoons of salt, and 1 tablespoon of lemon juice. Cook, stirring occasionally, until the mushrooms are tender and all the liquid has evaporated, about 10 minutes.
- Continue Cooking Mushrooms: Once the liquid has evaporated, continue to fry the mushrooms in the butter for an additional minute to enhance their flavor.
- Beat the Eggs and Cream: In a large mixing bowl, beat 4 eggs and 1 cup of half-and-half together until well combined.
- Season the Mixture: Add the remaining 1/2 teaspoon of salt, fresh ground pepper to taste, and 1/16 teaspoon of ground nutmeg to the egg and cream mixture. Stir well.
- Combine with Mushrooms: Stir the cooked mushrooms into the egg mixture, ensuring everything is well distributed.
- Fill the Pastry Shell: Pour the mushroom and egg mixture into the prepared pastry shell. Sprinkle 2 cups of grated Swiss cheese evenly over the top.
- Dot with Butter: Dot the top of the quiche with 2 tablespoons of softened butter.
- Bake the Quiche: Bake in a preheated 350°F (177°C) oven for about 35 minutes, or until the quiche is puffy, golden brown, and a knife inserted into the center comes out clean.
- Let the Quiche Set: Allow the quiche to sit for 10 minutes before slicing and serving. This resting period helps the quiche set, making it easier to cut and enhancing its flavor.
Tips and Variations
- Making Ahead: This quiche can be made a day in advance. Simply reheat it in a 350°F (177°C) oven for about 15-20 minutes before serving. The flavors meld together beautifully, and it tastes just as delicious as when freshly baked.
- Vegetable Variations: Feel free to customize your quiche by adding other vegetables. Spinach, bell peppers, or asparagus make excellent additions. Simply sauté them with the mushrooms and onions.
- Cheese Options: While Swiss cheese adds a distinct nutty flavor, you can substitute it with Gruyère, cheddar, or a blend of your favorite cheeses.
- Crust Alternatives: If you’re short on time, use a store-bought pie crust. However, the homemade crust in this recipe is well worth the extra effort for its buttery, flaky texture.
Serving Suggestions
Pair this Mushroom & Swiss Cheese Quiche with a crisp green salad dressed in a light vinaigrette for a balanced meal. A glass of chilled white wine, such as Chardonnay or Sauvignon Blanc, complements the rich flavors of the quiche wonderfully. For a heartier meal, serve it alongside roasted potatoes or a bowl of creamy tomato soup.
Nutritional Information
This quiche is indulgent, with its rich combination of butter, cream, and cheese. Here’s a breakdown of its nutritional content per serving (assuming 8 servings from one 10-inch pie):
- Calories: 325.4
- Fat: 25.45 g
- Saturated Fat: 11.86 g
- Cholesterol: 146.4 mg
- Sodium: 707.08 mg
- Carbohydrates: 15.99 g
- Fiber: 1.02 g
- Sugar: 1.45 g
- Protein: 9.44 g
Enjoy this luxurious Mushroom & Swiss Cheese Quiche as a centerpiece for your next brunch or luncheon. Its rich flavors and creamy texture are sure to impress your guests and leave them asking for seconds. Happy cooking!
