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Creamy Mushroom and Thyme Quiche

creamy mushroom and thyme quiche - featured image
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A comforting and easy-to-make quiche featuring earthy mushrooms, fresh thyme, and a creamy custard filling with cream cheese for extra richness. Perfect for brunch, light dinners, or cozy gatherings.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour (or almond flour for gluten-free option)
  • ¼ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 1 tablespoon olive oil
  • 10 ounces (280g) cremini or button mushrooms, sliced
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (50g) grated Gruyère or Swiss cheese
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: fresh thyme sprigs or chopped parsley, freshly cracked black pepper

Instructions

  1. Make the crust: In a medium bowl, whisk together flour and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice water gradually, stirring gently until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until golden brown and moisture evaporates, about 8-10 minutes. Stir in thyme leaves and season with salt and pepper. Remove from heat.
  4. Preheat oven to 375°F (190°C).
  5. Roll out chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork.
  6. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
  7. Mix custard: Whisk eggs, heavy cream, and softened cream cheese until smooth. Stir in grated cheese, season with salt and pepper, then fold in sautéed mushrooms and thyme.
  8. Pour filling into pre-baked crust and smooth top. Bake 30-35 minutes until custard is set but slightly jiggly in center. Cover crust edges with foil if browning too fast.
  9. Cool quiche for at least 15 minutes before slicing. Garnish with fresh thyme or parsley and black pepper.

Notes

Blind baking the crust is essential to prevent sogginess. Use room temperature eggs for a smoother custard. Cook mushrooms thoroughly to evaporate moisture. Let quiche cool before slicing for neat pieces. For dairy-free, substitute cream cheese and heavy cream with coconut cream and dairy-free cream cheese.

Nutrition

Keywords: quiche, mushroom quiche, thyme, creamy quiche, brunch recipe, comfort food, easy quiche, homemade quiche

Find it online: https://chrisfeasts.com/creamy-mushroom-and-thyme-quiche-recipe-easy-homemade-comfort-food/