Looking for a great weekend brunch or dinner recipe to serve up? These mushrooms and gruyere quiches are just the thing. From the flakey pie crust on the bottom to the gooey, savory filling packed with sautéed mushrooms and creamy gruyere, these quiches are a true crowd-pleaser.
Mushroom and Gruyere Quiche:
Prep time: 45 minutes
Cook time: 25 minutes
– 1 cup all-purpose flour
– 5 tablespoons cold butter, cubed
– 2-3 tablespoons cold water
– ¼ teaspoon salt
– 1 tablespoon olive oil
– 1 garlic clove, minced
– ½ lb. mushrooms of choice, chopped (we like oyster or porcini)
– ¼ cup white wine
– ¼ cup heavy cream
– 2 eggs
– ¾ cup gruyere cheese, freshly grated
– salt and pepper to taste
- To make the dough, place flour, butter, and salt into a food processor and pulse for a few seconds to combine. With the food processor running, slowly add the water, a tablespoon at a time, just until the dough comes together in a ball.
- Transfer the dough onto a lightly floured surface and divide into four equal parts. Roll each part into a circle and press into a non-stick mini tart pan. Repeat will all four balls of dough.
- Cut four small squares of parchment paper and place over each tart shell. Top the tarts with pie weights or baking beans and place in the fridge to set for at least 30 minutes.
- While the tart shells are cooling, make the filling. In a medium skillet, heat the olive oil over medium heat. Add in the garlic and mushrooms; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release most of the water and become nicely browned, around 8-10 minutes.
- Pour the wine and let the mixture bubble away until 80% of the wine has evaporated, around 3-4 minutes. Remove the skillet from heat and set aside to cool completely.
- In a medium mixing bowl, whisk the eggs with the heavy cream and a small pinch of salt and pepper. Once the mushrooms have cooled down, stir them into the heavy cream mixture and stir in ½ cup of the shredded gruyere cheese.
- Preheat your oven to 400 degrees F.
- Blind-bake the tart shells for 8-10 minutes, then remove the parchment with the pie weights or baking beans.
- Evenly divide the mushroom and cream filling between the four tarts and sprinkle some of the remaining gruyere cheese on top.
- Return in the oven and bake for another 10-15 minutes or until the egg mixture is set and the tart crust is golden-brown around the edges. Set aside to cool for 5-10 minutes before unmolding the tarts from the pans.
- Garnish with fresh dill and serve the tarts alongside a bright green salad with a mustard vinaigrette. Enjoy!