Best 2 Swiss Cheese Mushroom Quiche Recipes

Calling all quiche lovers, cheese enthusiasts, and mushroom fanatics! Get ready to embark on a culinary journey with our Swiss Cheese Mushroom Quiche extravaganza. This single article brings together a collection of tantalizing quiche recipes, each offering a unique twist to satisfy your taste buds and impress your dinner guests.

From the classic Swiss Cheese Mushroom Quiche that showcases the harmonious blend of nutty Gruyère and gooey mozzarella, to the indulgent Bacon and Mushroom Quiche that adds a crispy, savory element to the mix, our recipes have something for every palate. For those seeking a vegetarian delight, the Spinach and Mushroom Quiche combines the earthy flavors of spinach with the meaty texture of mushrooms, while the Sun-Dried Tomato and Mushroom Quiche adds a vibrant pop of color and tangy flavor to your quiche.

Our collection also features a Crustless Mushroom Quiche, a lighter option that caters to those with gluten sensitivities or those looking for a low-carb alternative. And for a truly unique and flavorful experience, try our Mushroom and Goat Cheese Quiche, where the tanginess of goat cheese complements the earthy notes of mushrooms and the flaky, buttery crust.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM & SWISS CHEESE QUICHE

Mushroom & Swiss Cheese Quiche image

This is a great dish to serve to company...it makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the oven.

Provided by MMers

Categories Cheese

Time 1h25m

Yield 1 ten inch pie

Number Of Ingredients 15

Ingredients

4 tablespoons butter
2 tablespoons finely minced onions
1 lb fresh mushrooms, thinly sliced
1 1/2 teaspoons salt
1 teaspoon lemon juice
4 eggs
1 cup half-and-half (10% cream)
fresh ground pepper
1/16 teaspoon ground nutmeg
2 ounces grated swiss cheese
2 tablespoons butter, softened
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 -4 tablespoons ice water

Steps:

For Pastry: Sift together the flour and salt.
Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
Gather the dough into a ball, using only enough water to hold the ball together.
Wrap ball in waxed paper and refrigerate for 20 minutes.
Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
Put dough into pan.
Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
Fill with dry beans (this will stop the pastry from puffing up during baking).
Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
Take from oven and remove beans and foil (be careful, they will be hot).
Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
Stir in mushrooms, 1 tsp salt and lemon juice.
Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
Continue frying the mushrooms in the butter for about 1 minute.
In a large bowl, beat the eggs and cream together.
Add the remaining salt, pepper and nutmeg.
Stir in the mushrooms.
Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
Let sit for 10 minutes before serving.

SWISS CHEESE MUSHROOM QUICHE RECIPE

Swiss cheese Mushroom Quiche Recipe image

Provided by Nalli

Number Of Ingredients 15

Ingredients

Crust:
1 C. flour
1/3 C. cold butter
3 Tbl. buttermilk (or water)
1 1/2 C. grated swiss (Gruyere is best).
1 medium onion - chopped
1/4 lb. mushrooms
thyme
Custard:
4 eggs
1 1/2 cups milk
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard
Paprika.

Steps:

Prepare crust: Cut together flour and butter until uniformly blended. (food processor works well for this) Add about 3 Tbl. cold buttermilk (or water) and blend until mixture holds together. Wrap and chill for 1 hour. Roll out dough and cover pie pan. Cover crust with grated Swiss cheese. Saute onion and mushrooms with butter, salt, pepper and dash of thyme. Cover cheese with mushroom mixture. Make a custard: Beat together eggs, milk, flour, salt and dry mustard. Pour over mushroom layer. Sprinkle with paprika. Bake at 375 degrees 40-45 minutes, or until solid in the center when jiggled. Let set until firm....10 - 15 minutes, before cutting. Variations: Substitute cheddar for Swiss cheese. Use tomato slices to cover cheese and or cooked bacon. Substitute scallions for onion. Add 1 tsp. horseradish.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and cheese will give your quiche the best flavor.
Don't overcook the quiche: The quiche is done when the center is just set. Overcooking will make the quiche dry and rubbery.
Let the quiche cool slightly before serving: This will help the quiche to hold its shape when you slice it.
Serve the quiche warm or at room temperature: Quiche is best enjoyed warm or at room temperature. If you are serving it cold, let it come to room temperature for about 30 minutes before serving.
Garnish the quiche with fresh herbs or vegetables: This will add a pop of color and flavor to your quiche.

Conclusion:

Swiss cheese and mushroom quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its creamy filling, flaky crust, and cheesy topping, this quiche is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this Swiss cheese and mushroom quiche a try. You won't be disappointed!