A quiche can either be quick and easy to make, or somewhat of an involved process.
The quick and easy way?
Use a frozen pie crust.
Elise Bauer
Make your crust from scratch.
In my opinion, nothing beats a homemade butter crust.
This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine.
It’s a straightforward recipe.
They are more expensive than regular mushrooms, but you only need a few.
Their flavor is so intense, they elevate any mushroom dish.
5 More Vegetarian Quiches
Mushroom Quiche
This recipe includes instructions for making the quiche crust.
you’re free to easily use an already made, frozen pie crust.
If you are using a frozen pie crust, don’t defrost it, just proceed to step 2.
Line a 10 by 1 1/2-inch tart pan with the rolled out dough.
Chill in freezer for 30 minutes.
Simple Tip!
If you are using a pre-frozen pie crust, skip this step.
Line the crust with aluminum foil or parchment paper, pushing into the bottom edge.
Bake initially for 15 minutes, then remove from oven and let cool a few minutes.
Carefully remove parchment paper and weights.
(Fork holes are for any air to escape.)
Let cool on a rack while you make the filling.
Heat oil in a large nonstick skillet over medium high heat.
Saute the shallots for a minute, then add the mushrooms.
Whisk together the cream, milk, and eggs in a medium bowl.
Stir in nutmeg, salt and pepper.
Place the tart pan on a rimmed baking sheet to catch any run-off or leaks.
Sprinkle half of the grated Gruyere over the bottom of the crust.
Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese.
Pour the egg mixture over the mushrooms and cheese in the crust.
Remove to a rack and let cool for 20 minutes before slicing.
