Mushroom quiche with Gruyère

Total time: 55m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 475 Kcal, 19g Protein, 31g Carbohydrates, 31g Fat


  • Dough
  • 1 pastry dough, rolled into a circle
  • Topping
  • 2 shallot
  • 500 g mushrooms
  • 1 tbsp butter
  • a little pepper
  • 0.5 tsp salt
  • Sauce
  • 1.5 dl milk
  • 3 eggs
  • 100 g grated Gruyère
  • 1 garlic clove
  • 0.5 tsp salt
  • a little pepper

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  • Dough

    Place the pastry dough on a baking tray (approx. 28 cm diameter) lined with baking paper, prick the base with a fork.
  • Topping

    Finely chop the shallots and halve or quarter the mushrooms, depending on size. Heat the butter in a large pan. Sauté the shallots and mushrooms for approx. 5 mins. Season, continue to cook until all of the liquid has evaporated, allow to cool slightly and spread on top of the pastry base.
  • Sauce

    To make the sauce, mix together the milk, eggs and Gruyère. Crush the garlic into the mixture and season. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve warm.
  • Tip:

    Replace short pastry with puff pastry.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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