Best 2 Swiss Cheese Mushroom Quiche Recipes

Welcome to the delectable world of "Swiss Cheese Mushroom Quiche"! Embark on a culinary adventure as we explore the tantalizing flavors and textures of this classic dish. From the crispy, golden-brown crust to the tender, creamy filling bursting with the savoriness of Swiss cheese and earthy mushrooms, this quiche is a true masterpiece. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps of creating an unforgettable Swiss cheese mushroom quiche that will impress your family and friends. Discover the secrets of achieving the perfect balance of flavors, textures, and presentation. So, let's dive into the world of quiche and create a dish that will be the star of your next brunch or dinner gathering.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM & SWISS CHEESE QUICHE

Mushroom & Swiss Cheese Quiche image

This is a great dish to serve to company...it makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the oven.

Provided by MMers

Categories Cheese

Time 1h25m

Yield 1 ten inch pie

Number Of Ingredients 15

Ingredients

4 tablespoons butter
2 tablespoons finely minced onions
1 lb fresh mushrooms, thinly sliced
1 1/2 teaspoons salt
1 teaspoon lemon juice
4 eggs
1 cup half-and-half (10% cream)
fresh ground pepper
1/16 teaspoon ground nutmeg
2 ounces grated swiss cheese
2 tablespoons butter, softened
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 -4 tablespoons ice water

Steps:

For Pastry: Sift together the flour and salt.
Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
Gather the dough into a ball, using only enough water to hold the ball together.
Wrap ball in waxed paper and refrigerate for 20 minutes.
Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
Put dough into pan.
Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
Fill with dry beans (this will stop the pastry from puffing up during baking).
Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
Take from oven and remove beans and foil (be careful, they will be hot).
Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
Stir in mushrooms, 1 tsp salt and lemon juice.
Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
Continue frying the mushrooms in the butter for about 1 minute.
In a large bowl, beat the eggs and cream together.
Add the remaining salt, pepper and nutmeg.
Stir in the mushrooms.
Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
Let sit for 10 minutes before serving.

SWISS CHEESE MUSHROOM QUICHE RECIPE

Swiss cheese Mushroom Quiche Recipe image

Provided by Nalli

Number Of Ingredients 15

Ingredients

Crust:
1 C. flour
1/3 C. cold butter
3 Tbl. buttermilk (or water)
1 1/2 C. grated swiss (Gruyere is best).
1 medium onion - chopped
1/4 lb. mushrooms
thyme
Custard:
4 eggs
1 1/2 cups milk
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard
Paprika.

Steps:

Prepare crust: Cut together flour and butter until uniformly blended. (food processor works well for this) Add about 3 Tbl. cold buttermilk (or water) and blend until mixture holds together. Wrap and chill for 1 hour. Roll out dough and cover pie pan. Cover crust with grated Swiss cheese. Saute onion and mushrooms with butter, salt, pepper and dash of thyme. Cover cheese with mushroom mixture. Make a custard: Beat together eggs, milk, flour, salt and dry mustard. Pour over mushroom layer. Sprinkle with paprika. Bake at 375 degrees 40-45 minutes, or until solid in the center when jiggled. Let set until firm....10 - 15 minutes, before cutting. Variations: Substitute cheddar for Swiss cheese. Use tomato slices to cover cheese and or cooked bacon. Substitute scallions for onion. Add 1 tsp. horseradish.

Tips:

Using a food processor to shred the cheese and chop the mushrooms will save you time and effort.
If you don't have a quiche pan, you can use a 9-inch pie plate instead. Just be sure to trim the excess dough from the edges.
To prevent the quiche from browning too much, cover it with foil during the last 10 minutes of baking.
Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

This Swiss cheese mushroom quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover cheese and mushrooms. With its creamy filling and flaky crust, this quiche is sure to be a hit with your family and friends.