Mushroom and Shallot Quiche

This week my daughter’s preschool class had a mom’s brunch. I signed up to make a quiche. I love quiche. In fact, every year on my birthday I request my mom’s spinach and onion quiche. It’s creamy, it’s cheesy and it comes in a pie crust. I can eat it for breakfast, for lunch, as a snack or for dinner. This quiche was a hit with adults and my kids too. Quiche may be one of the more perfect foods out there.

Recipe: Mushroom and Shallot Quiche

Summary: Adapted from Smitten Kitchen


  • 4-5 shallots
  • 3 sprigs of thyme
  • 2 tbs unsalted butter
  • 5 to 6 large white mushrooms, sliced
  • 1 1/2 tablespoon port
  • 3 eggs
  • 1 1/2 cups heavy cream
  • kosher salt & freshly ground pepper to taste
  • freshly grated nutmeg, a dash
  • 9″ semi-baked pie crust
  • 1/2 cup grated Swiss cheese


  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon butter over medium to medium-low heat.  Add shallots, salt and thyme and saute until shallots are soft and opaque. About 10-15 minutes. Set aside and remove thyme stems.
  3. Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover and bring mixture to a boil for several minutes until liquid is completely evaporated and mushrooms are just beginning to brown. Stir cooked mushrooms into shallot mixture.
  4. Beat together eggs, cream, nutmeg, salt and pepper in a large bowl. Slowly stir in the mushroom and shallot mixture. Pour into the pie shell and sprinkle the cheese evenly on top.
  5. Bake in upper third of the oven for 25 to 30 minutes until puffed and browned.
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Please leave a comment

  1. Dottie Says:

    YUM! I loved the book and your dinner sounds so good, so authentic!

  2. whitney Says:

    Okay how did I miss this quiche? Looks so yummy!

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