A flaky pastry crust filled with a savory mix of sautéed mushrooms, toasted walnuts, and creamy cheese, baked until golden for a hearty and elegant dish.
Why You’ll Love This Recipe
- Rich and satisfying: earthy mushrooms and crunchy walnuts create a delightful contrast in texture and flavor
- Elegant yet simple: perfect for brunch, lunch, or a light dinner with minimal effort
- Make‑ahead friendly: easy to prepare in advance and reheat without losing quality
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 9‑inch pie crust (store‑bought or homemade)
- mushrooms, sliced
- walnuts, roughly chopped
- olive oil
- onion, finely chopped
- large eggs
- heavy cream
- Gruyère or Swiss cheese, shredded
- salt
- black pepper
- dried thyme
Directions
- Preheat and prepare crust
Preheat oven to 375 °F (190 °C). Fit the pie crust into a tart pan or pie dish and set it aside. - Cook vegetables
In a skillet over medium heat, warm olive oil. Add chopped onion and sliced mushrooms, season with thyme, salt, and pepper, and sauté for about 7–8 minutes until the onions are soft and mushrooms are lightly browned. Remove from heat. - Assemble filling
Evenly sprinkle chopped walnuts over the bottom of the crust. Layer the sautéed mushroom mixture on top. - Prepare custard
In a bowl, whisk together eggs and heavy cream until combined. Pour this custard carefully over the filling in the crust. - Add cheese topping
Sprinkle the shredded Gruyère or Swiss cheese evenly over the top of the quiche. - Bake
Bake for 35–40 minutes, until the filling is set in the center and the top is golden. - Cool and serve
Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
- Servings: 6–8 slices, depending on cut size
- Preparation time: about 10 minutes to sauté + 5 minutes to assemble
- Cook time: 35–40 minutes
- Total time: approximately 50–55 minutes
Variations
- Cheese swap: Try goat cheese, feta, or sharp cheddar for a different flavor profile
- Nuts option: Substitute walnuts with pecans or pine nuts for a unique texture
- Greens addition: Stir in a handful of baby spinach or kale with the mushrooms
- Herb twist: Use fresh thyme, tarragon, or chives in place of dried for brighter aroma
Storage/Reheating
- To store: Once cooled, cover tightly and refrigerate for up to 3 days.
- To reheat:
- Preheat oven or toaster oven to 350 °F (175 °C).
- Reheat slices on a baking sheet for 8–10 minutes until warmed through.
FAQs
What type of mushrooms work best?
Cremini or button mushrooms are ideal, but wild mushrooms like shiitake or porcini add complexity if you prefer.
Can I use a gluten‑free crust?
Yes—just substitute a gluten‑free pie crust to accommodate dietary needs.
Do I need to blind‑bake the crust?
No—this recipe fills the crust with sautéed liquid, and it bakes through evenly without blind‑baking.
Can I make the filling ahead of time?
Yes—prepare the mushroom mixture and store it in the refrigerator. Assemble the quiche shortly before baking.
How do I ensure the center sets without over‑browning?
Check at 30 minutes and cover the edges with foil if they begin to brown too much. The center should be barely set.
Is this suitable for vegetarians?
Yes—this recipe is vegetarian. For vegetarian‑rennet cheese, check the label.
Can I freeze leftovers?
Freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge before reheating.
Are the walnuts necessary?
They add a pleasant crunch, but you can omit them or replace with another nut as desired.
How long does it last once plated?
At room temperature, serve within 2 hours. Refrigerate any leftovers promptly.
Can I serve it cold?
Absolutely—quiche tastes delicious both warm and chilled, making it great for picnics or lunches.
Conclusion
Mushroom Walnut Quiche is an elegant yet comforting dish that strikes a perfect balance of rich custard, savory mushrooms, and nutty texture. With its simple assembly and versatile nature, it’s ideal for any occasion—from casual brunches to refined gatherings. Make it your own with cheese or herb variations, and enjoy every flavorful slice with ease.
Print
Mushroom Walnut Quiche
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 slices
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Une croûte de pâte feuilletée garnie d’un savoureux mélange de champignons sautés, de noix grillées et de fromage crémeux, cuite jusqu’à ce qu’elle soit dorée pour un plat copieux et élégant.
Ingredients
- 1 croûte à tarte de 9 pouces (achetée en magasin ou faite maison)
- 2 tasses de champignons, tranchés
- 1/2 tasse de noix, hachées grossièrement
- 1 cuillère à soupe d’huile d’olive
- 1 petit oignon, finement haché
- 3 gros œufs
- 1 tasse de crème épaisse
- 1/2 tasse de gruyère râpé ou de fromage suisse
- 1/4 cuillère à café de sel
- 1/4 cuillère à café de poivre noir
- 1/4 cuillère à café de thym séché
Instructions
- Préchauffer le four à 190 °C. Verser la pâte dans un moule à tarte ou un plat à tarte et réserver.
- Dans une poêle, faire chauffer l’huile d’olive à feu moyen. Faire revenir les oignons et les champignons avec le thym, le sel et le poivre jusqu’à ce qu’ils soient tendres et légèrement dorés, environ 7 à 8 minutes. Retirer du feu.
- Répartir uniformément les noix sur la pâte à tarte. Ajouter le mélange de champignons par-dessus.
- Dans un bol, fouettez les œufs et la crème. Versez sur la garniture.
- Garniture avec fromage râpé.
- Cuire au four pendant 35 à 40 minutes jusqu’à ce que le centre soit pris et le dessus doré.
- Laisser refroidir légèrement avant de trancher et de servir.
Notes
- Pour une version sans noix, omettez les noix ou remplacez-les par des épinards ou des poivrons sautés.
- La quiche peut être servie chaude ou à température ambiante, ce qui la rend idéale pour le brunch ou les pique-niques.
- Les restes peuvent être conservés au réfrigérateur et réchauffés doucement au four.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 135mg
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