Classic French Mushroom Quiche

This is quiche the French way, with all the classic touches that make it unforgettable.

Fresh mushrooms get sautéed with scallions and a squeeze of lemon juice until they release their liquid and concentrate into pure earthy flavor. That mixture goes into a custard of beaten eggs and heavy cream, enriched with shredded Swiss cheese and just a whisper of nutmeg. The pre-baked pastry shell stays crisp while the filling bakes into silky, wobbly perfection.

Serve it warm for brunch or at room temperature for a picnic that travels beautifully.

Pro Tips

• Pre-bake the crust in two stages with pricking to prevent puffing. This creates a crisp base that won’t get soggy from the custard.
• Cook the mushrooms until all their liquid evaporates. Wet mushrooms will water down the custard and make the quiche weep.
• Let the quiche rest for 15 minutes after baking. The custard needs time to set fully, and cutting too soon will make it runny.
• Use room temperature eggs and cream. Cold ingredients can cause the custard to curdle or bake unevenly.

Kitchen Variations

• Gruyère Swap: Replace Swiss cheese with Gruyère for a nuttier, more complex flavor that’s equally traditional.
• Herb Garden: Add 1 tablespoon fresh thyme or tarragon to the mushroom mixture for an herbal accent.
• Bacon Boost: Scatter 4 strips of cooked, crumbled bacon over the mushrooms before adding the custard for a smoky twist.