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Perfect Morel Mushroom and Gruyère Quiche

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A savory quiche featuring earthy morel mushrooms and nutty Gruyère cheese nestled in a flaky pastry crust, perfect for brunch or special occasions.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice-cold water
  • 1/4 teaspoon salt (for crust)
  • 6 ounces (170g) fresh morel mushrooms, cleaned and sliced (or 1 1/2 ounces dried morels, soaked)
  • 1 cup (100g) Gruyère cheese, grated
  • 2 medium shallots, finely chopped
  • 2 tablespoons unsalted butter (for sautéing)
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Prepare the Pastry Dough: In a bowl, combine flour and 1/4 teaspoon salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add 3 tablespoons ice-cold water, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough to about 12 inches diameter and transfer to 9-inch tart pan. Trim excess dough, prick base with fork, line with parchment paper, and fill with baking weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5-7 minutes until lightly golden. Let cool slightly.
  3. Prepare the Morel Mushrooms: If using dried morels, soak in warm water 20-30 minutes, drain and reserve soaking liquid. Rinse fresh morels and slice. Melt 2 tablespoons butter in skillet over medium heat, sauté shallots until translucent (~3 minutes). Add morels and cook 5-7 minutes until tender. Season lightly with salt and pepper, set aside.
  4. Make the Custard Filling: Whisk together eggs, heavy cream, and whole milk. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and thyme if using. Stir in 2 tablespoons reserved mushroom soaking liquid if using dried morels.
  5. Assemble the Quiche: Spread sautéed morels and shallots evenly over pre-baked crust. Sprinkle grated Gruyère cheese on top. Pour custard mixture over filling evenly without overflowing.
  6. Bake the Quiche: Bake at 350°F (175°C) for 35-40 minutes until custard is set but slightly wobbly in center. Inserted knife should come out clean. Cover crust edges with foil if browning too quickly.
  7. Cool and Serve: Let quiche cool at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Blind bake the crust thoroughly to avoid sogginess. Sauté mushrooms well to reduce moisture and concentrate flavor. Use room temperature eggs and cream for smooth custard. Cover crust edges with foil if browning too fast. Let quiche cool before slicing for cleaner cuts. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut oil and plant-based cream but Gruyère cheese will be hard to replicate.

Nutrition

Keywords: morel mushroom quiche, Gruyère quiche, flaky pastry crust, mushroom quiche recipe, brunch recipe, savory pie, wild mushrooms

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