Quiche with mushrooms and blue cheese
This savory tart takes a page from classic French quiche and gives it a cozy Central European touch. A crisp crust holds a creamy filling where blue cheese meets tender mushrooms. The result feels homely and a little festive at the same time. It works for a relaxed lunch and it gladly joins an evening with friends.
Ingredients:
- 200 grams all-purpose flour
- 100 grams butter
- 50 milliliters water
- 150 grams blue cheese
- 150 grams gouda (grated)
- 200 grams white mushrooms
- 2 pieces chicken egg
- 100 milliliters milk
- 30 grams butter
- 1 pinch salt
- 1 pinch black pepper (ground)
Nutrition values (per 100 g):
| Energy | 271 kcal 1 133 kJ | |
|---|---|---|
| Protein | 10,7 g | |
| Carbohydrates | 14,7 g | |
| - of which sugars | 1,8 g | |
| Fat | 18,9 g | |
| - saturated fat | 11,6 g | |
| - trans fat | 0,6 g | |
| - monounsaturated fat | 5,0 g | |
| - polyunsaturated fat | 0,8 g | |
| - cholesterol | 86,2 mg | |
| Fiber | 0,7 g | |
| Salt | 0,9 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Nutrition values (for the whole recipe):
| Energy | 2 936 kcal 12 284 kJ | |
|---|---|---|
| Protein | 116,3 g | |
| Carbohydrates | 159,4 g | |
| - of which sugars | 19,7 g | |
| Fat | 204,7 g | |
| - saturated fat | 125,9 g | |
| - trans fat | 6,6 g | |
| - monounsaturated fat | 54,4 g | |
| - polyunsaturated fat | 8,8 g | |
| - cholesterol | 935 mg | |
| Fiber | 8,1 g | |
| Salt | 9,27 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Sift flour and salt.
- Cut the butter into cubes and make the dough together with the flour and water.
- Wrap with food foil and put in the fridge for 30 minutes to stiffen the dough.
- Roll out the dough on a floured area and put it into mold.
- Cut off the excess dough.
- Bake for 20 minutes at 200 °C /390 °F preheated oven - then remove the mould from the oven.
- Grate the cheese and spread on the pre-baked dough.
- Cut the mushrooms into slices and stir-fry them in butter and place them on the Quiche.
- In the milk with salt and pepper, whisk the eggs and pour on the Quiche.
- Bake for 20 minutes at 180°C /355 °F until golden.
About cheese and mushrooms:
Blue cheese brings gentle tang and melts into a silky layer. Gouda adds balance and soft warmth. If you like a bolder finish swap a part for Emmental. Button mushrooms are reliable year round. A quick sauté in butter drives off moisture and deepens flavor. When wild mushrooms are in season add a handful for an autumn note.
Crust made easy:
Cold butter is your friend. Work it into the flour quickly and add just enough cold water to bring the dough together. Resting in the fridge keeps the crust tender and easy to roll. A short blind bake sets the base so the bottom stays crisp. If you worry about moisture brush the warm base with a little egg white or sprinkle a thin veil of breadcrumbs before filling.
Filling with perfect texture:
Slice the mushrooms and cook them until they release their juices and turn golden. Whisk eggs with milk until smooth and season lightly with salt and pepper. Scatter grated cheese over the warm crust, add the mushrooms and pour in the custard. Bake until softly set and golden. Let the tart rest for a few minutes so the slices cut clean.
Variations and ideas:
Fresh thyme or chives fit the filling beautifully and parsley brightens the finish. Trade part of the blue cheese for gorgonzola if you want an even creamier tone. Fold in a little sautéed leek or spinach for a greener mood. A spoon of Dijon whisked into the egg mixture gives a lively lift. For a lighter approach use part plant based milk and your favorite plant based butter in the crust.
Serving and pairings:
Serve with a simple green salad and a light vinaigrette. For a fuller plate add roasted cherry tomatoes and a few toasted walnuts. A chilled glass of dry white wine is a lovely match. For a picnic let the tart cool, wrap it in parchment and cut generous wedges that travel well.
Make ahead and storage:
Prepare the dough one day in advance and keep it chilled. The baked tart keeps well in the fridge until the next day and reheats nicely in the oven where the cheese wakes up and the base stays crisp. Store leftovers in a sealed container and reheat gently so the filling stays soft.
Troubleshooting:
A soggy bottom points to too little blind baking or too much moisture in the mushrooms. Cook the mushrooms longer and extend the first bake by a few minutes. Cracks in the crust often mean too little water or not enough resting. Add a few drops and chill a bit longer. If the tart tastes too salty balance the plate with fresh salad and sweet ripe tomatoes.
