Equipment
Ingredients
for the pan
- 30 g butter, melted
- 15 g breadcrumbs, fine, plain
for the quiche
- 475 g mushrooms, stemmed and thinly sliced
- 100 g cheese
- 240 ml half-and-half
- 240 ml heavy cream
- 240 ml milk
- 4 egg, lightly beaten
- 2½ g salt
- 6 g black pepper, freshly ground
- 2 g nutmeg, freshly grated
- 30 g parmesan, freshly grated
- 9 g chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 580 kcal
- Protein
- 25 g
- Carbohydrates
- 19 g
- Fat
- 46 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 687 mg
- Saturated Fat
- 27 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 309 mg
- Potassium
- 847 mg
- Calcium
- 546 mg
- Iron
- 15.9 mg
- Magnesium
- 62 mg
- Phosphorus
- 650 mg
- Zinc
- 4.9 mg
- Vitamin A
- 555 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 9.7 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.95 mg
- Niacin
- 3.2 mg
- Folate
- 55 mcg
- Water
- 299 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Coat the casserole dish with melted butter and sprinkle breadcrumbs evenly over the surface.
Melt butter in a large pan over medium-high heat.
Add the sliced mushrooms to the pan and sauté until they are browned, approximately 3 to 5 minutes.
Spread the cooked mushrooms and the grated cheese in an even layer across the bottom of the prepared casserole dish.
In a mixing bowl, whisk together the half-and-half, heavy cream, milk, beaten eggs, salt, black pepper, and nutmeg.
Pour the liquid mixture over the mushrooms and cheese, then sprinkle the top with grated Parmesan.
Bake the quiche at 160°C (325°F) for 40 to 45 minutes.
Remove from the oven and allow the quiche to cool for 5 to 10 minutes.
Garnish with finely chopped chives before serving.
Chef's Notes
- For a richer custard, consider using only heavy cream or a blend of heavy cream and half-and-half. Adjusting the dairy ratio will impact the final texture and richness.
- Ensure your mushrooms are well-sautéed and have released most of their moisture. Excess water can make the quiche watery and affect the custard's set.
- Don't overmix the egg mixture; overbeating can incorporate too much air, leading to a less tender custard.
- Allowing the quiche to rest for 5-10 minutes after baking is crucial. This allows the custard to finish setting and makes it easier to slice cleanly.
- Experiment with different cheeses. A blend of a sharp cheese like cheddar with a milder one like Gruyère can add complexity.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly to prevent freezer burn.
Reheating: Reheat in a 150°C (300°F) oven until warmed through the center.
Troubleshooting
The quiche is watery or weeping liquid.
Cause: The mushrooms were not cooked long enough to release their moisture, or the eggs were overcooked.
Fix: Cannot be fixed once baked.
Prevention: Ensure mushrooms are sautéed until all released liquid has evaporated and they are browned.
Cultural Context
Quiche, originating from the German word 'kuchen' (cake), is a savory tart of French cuisine. While traditional quiches feature a pastry crust, this crustless version offers a lighter, more accessible take, making it a popular choice for brunch, lunch, or a simple dinner.
