Wild Mushroom and Blue Cheese Quiche

  • Active Time 46m

Make 10 servings

Not only does blue cheese taste wonderful in quiche, but it's an unexpected surprise for even experienced quiche-eaters. Use any sort of exotic mushrooms you like, but use the caps only, as the stems can be too chewy for a dish like this. I like to use a mixed, 8-ounce pack of crimini, oyster and shiitake mushrooms here, available at my local supermarket. portobello mushrooms are also good.


  • For Crust:
  • 1 recipe Basic Pastry Crust Dough I, shaped into 3/4-inch-thick round, chilled
  • For Filling:
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 cup chopped onion
  • 8 ounces cremini, oyster, shiitake or other mushroom caps (see headnote), thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced

  • 1 1/4 cups crumbled blue cheese
  • 1 cup whipping cream
  • 3 large eggs
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon (scant) salt
  • Pinch of ground black pepper


FOR CRUST: Position a rack in the center of the oven and preheat to 400 degrees F. Roll out the dough on wax paper to a 12-inch-diameter round. Invert the dough into a 9-inch-diameter tart pan with a removable bottom. Trim the dough overhang to 1 inch. Fold the overhang in and press, forming double-thick, high-standing sides. Pierce the crust all over with a fork. Freeze for 30 minutes.

Line the crust with foil; fill with pie weights. Place the tart pan on a baking sheet and bake the crust until the sides begin to set, about 20 minutes. Remove the foil and pie weights. Bake the crust until cooked through and pale golden, piercing with a fork if the crust bubbles, about 10 minutes longer. Cool the crust in pan on a cooling rack. Reduce the oven temperature to 375 degrees F.

FOR FILLING: Melt the butter in a medium skillet over medium heat. Add the onion and saute until tender, about 5 minutes. Stir in the mushrooms. Cover and cook until the juices form, stirring occasionally, about 5 minutes. Stir in the vinegar and garlic. Simmer uncovered just until juices evaporate, about 5 minutes. Cool the mushroom mixture completely.

Place the crust in tart pan on a heavy large baking sheet. Spoon the mushroom mixture evenly over the bottom of the crust. Sprinkle half of the blue cheese over. Whisk the cream, eggs, parsley, salt and black pepper in a medium bowl to blend. Slowly pour the custard over the fillings. Sprinkle with the remaining cheese. Bake the quiche on a baking sheet until puffed and golden brown, about 35 minutes. Cool on rack for 30 minutes.

Transfer the quiche to a platter. Cut into wedges and serve warm.

Recipe created exclusively for Cooking.com by Ken Haedrich.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6432

nutrition information per serving

361 calories; 28g total fat; 162mg cholesterol; 392mg sodium; 18g carbohydrates; 1g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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