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Recipes > Mushroom Quiche

Mushroom Quiche

Recipes > Mushroom Quiche

Mushroom Quiche

Recipe by RedmanShop

A savory and satisfying classic, this Mushroom Quiche features a buttery, flaky crust filled with a creamy, custardy egg mixture loaded with sautéed mushrooms, cheese, and herbs. The umami-rich mushrooms add depth, while the creamy filling ensures every bite is luscious and flavorful. Perfect for brunch, lunch, or a light dinner.

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Prep

2.5 hrs

Bake

30 mins

Total

3 hrs

Yield

6-inch cake

Tart Base

  • 68328RedMan unsalted Butter50g
  • 1242RedMan Plain Flour (1kg)90g
  • 1201RedMan Corn Flour (500g)30g
  • 64652Himalayan Pink Sea Salt2g
  • 12088Eggs (10 pcs)20g
  • Cold Water50g

Mushroom Quiche – Sauce

  • 1917Millac Dairy Whipping Cream75g
  • 103602RedMan UHT Milk20g
  • 12088Eggs (1 pcs)50g
  • 64652Himalayan Pink Sea Salt3g
  • 55731RedMan Black Pepper Coarse (450g)2g

Mushroom Quiche – Filling

  • Mushroom (sliced)200g
  • Thyme2g
  • Cherry tomato (cut into halves)100g
  • 58965Goldtree Mozzarella Cheese Shredded150g
  • 68328RedMan Unsalted Butter40g
  • 64652Himalayan Pink Sea Salt2g
  • 55731RedMan Black Pepper Coarse2g

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Instructions

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Tart Base

  1. Use hand-rub until it becomes a dough.
  2. Keep in chiller for 30 minutes.
  3. Roll out dough to 5mm thickness, and line in a 7″ tart pan with the rolled-out dough.
  4. Trim the edges, chill for another 30 minutes.
  5. Bake at 200°C for 30 minutes, and apply egg wash.

Mushroom Quiche – Sauce

  1. Mix all ingredients well, keep in chiller.

Mushroom Quiche – Filling

  1. Sauté the mushroom with butter.
  2. Until the mushroom is soft, and add in the salt, pepper-thin.
  3. Cook until it turns brown.

Assemble

  1. First layer 50g Mozzarella cheese.
  2. Second layer: all the cooked mushrooms.
  3. Third layer: another 50g Mozzarella cheese.
  4. Put the mixture from central until 80% full.
  5. Sprinkle the tomato and remaining Mozzarella cheese.
  6. Bake at 180°C for 35 minutes, then last 220°C for 5 minutes until the color turns brown.
  7. Wash the surface with olive oil and decorate with thyme.
  8. Ready to serve.

Similar Recipe

Vegetable Quiche

Tips

Bake of the Week

Pennoni Millerighi with Pepper Cream

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Shop This Recipe

CORN FLOUR 500G (#1201)

2.25

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

13.95

COARSE BLACK PEPPER 450G (#55731)

14.80

SHREDDED MOZZARELLA CHEESE 500G (#58965)

10.25

PINK HIMALAYAN SALT (FINE GRAIN) 100G (#64652)

2.25

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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