This luxurious mushroom quiche features a combination of oyster and white mushrooms, aromatic thyme and shallots, and a rich custard filling baked in a buttery pastry shell. With Comté or Emmental cheese adding a nutty depth, this dish is perfect for brunch, lunch, or an elegant dinner.

Ingredients

For the Mushroom Filling

• 1 tablespoon vegetable oil
• 1 pound oyster mushrooms, stems trimmed, large caps halved or quartered
• 1 pound white mushrooms, thinly sliced
• Salt and freshly ground white pepper, to taste
• 1 tablespoon unsalted butter
• 2 small shallots, minced
• 1 tablespoon fresh thyme, chopped
• 3/4 cup shredded Comté or Emmental cheese (about 2 1/2 ounces)

For the Custard Filling

• 2 cups milk
• 2 cups heavy cream
• 6 large eggs, lightly beaten
• 1 1/2 teaspoons salt (per batch of custard)
• 1/8 teaspoon freshly ground white pepper (per batch of custard)
• Pinch of freshly grated nutmeg (per batch of custard)

For the Pastry Shell

• 1 pre-baked buttery pastry shell (prepared in a 9-inch deep-dish springform pan)

Directions

1. Prepare the Mushroom Filling

1. Preheat the oven to 325°F (165°C).
2. In a large skillet over high heat, heat 1 tablespoon of vegetable oil.
3. Add oyster mushrooms and white mushrooms. Season with salt and white pepper, then cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.
4. Reduce the heat to moderate and add butter, shallots, and thyme.
5. Cook, stirring frequently, until the mushrooms are tender and fragrant, about 12 minutes.
6. Adjust seasoning with additional salt and pepper, if needed, then remove from heat and let cool.

2. Assemble the Quiche

1. Scatter 1/4 cup of the shredded cheese and half of the mushroom mixture evenly over the bottom of the pre-baked buttery pastry shell.
2. In a blender, combine half of the milk, cream, and eggs. Season with 1 1/2 teaspoons salt, 1/8 teaspoon white pepper, and a pinch of nutmeg.
3. Blend on high speed until frothy, about 1 minute.
4. Pour the first batch of custard into the pastry shell.
5. Top with another 1/4 cup of cheese and the remaining mushrooms.
6. Prepare a second batch of custard using the remaining milk, cream, eggs, salt, pepper, and nutmeg, then pour it into the shell.
7. Scatter the remaining 1/4 cup of cheese evenly over the top.

3. Bake the Quiche

1. Place the quiche on the middle rack of the oven and bake at 325°F for approximately 1 1/2 hours, or until the top is deep golden brown and the custard is barely set in the center.
2. Remove from the oven and let cool until very warm, allowing the custard to fully set.

4. Serve the Quiche

1. Using a serrated knife, carefully trim the pastry shell flush with the top of the pan.
2. Gently remove the springform pan ring.
3. Slice the quiche into even wedges and transfer to serving plates.
4. Serve warm, as is, or with a light salad on the side.

Make-Ahead Instructions

• The baked quiche can be cooled completely, then refrigerated overnight.
• To reheat, slice into wedges and arrange on a baking sheet.
• Bake at 350°F (175°C) for 10 minutes, or until warmed through.

Pairing Suggestions

Pair this rich, creamy quiche with a Provençal rosé, known for its bright acidity and dried fruit notes. The low tannins and minimal oak influence make it an ideal complement to the delicate mushroom and custard flavors.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 8

This Over-the-Top Mushroom Quiche is a refined, flavorful dish that makes for an impressive centerpiece at any gathering. Serve it at brunch, a casual dinner, or even a special occasion, and enjoy the rich, earthy flavors in every bite.