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Creamy Morel Mushroom and Gruyère Quiche Recipe for Easy Cozy Brunches

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A cozy and creamy quiche featuring earthy morel mushrooms and nutty Gruyère cheese, perfect for brunches that feel like a warm hug.

Ingredients

Scale
  • 1 ¼ cups (160 g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (100 g) fresh morel mushrooms, cleaned and sliced (or dried morels rehydrated in warm water)
  • 1 tablespoon unsalted butter (for sautéing mushrooms)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 cup (100 g) Gruyère cheese, shredded
  • 1 small shallot, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the crust: In a bowl, whisk together flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: While the dough chills, heat butter in a sauté pan over medium heat. Add chopped shallots and cook until translucent (about 2 minutes). Add sliced morel mushrooms and thyme, cooking until the mushrooms are tender and slightly browned, roughly 5-7 minutes. Season lightly with salt and pepper. Remove from heat and set aside to cool slightly.
  3. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Carefully transfer it to your 9-inch quiche pan, pressing it gently into the edges and trimming any excess. Prick the bottom with a fork a few times to prevent puffing.
  4. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove parchment and weights, then bake for another 5 minutes until the crust is just starting to turn golden.
  5. Mix the custard: In a large bowl, whisk together eggs and cream until smooth. Stir in the shredded Gruyère cheese and the sautéed morel mushroom and shallot mixture. Season with additional salt and pepper to taste.
  6. Assemble and bake: Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 30-35 minutes until the custard is set but still slightly jiggly in the center and the top is light golden brown.
  7. Cool and serve: Let the quiche rest on a cooling rack for 10-15 minutes before slicing.

Notes

Do not skip blind baking the crust to avoid sogginess. Use room temperature eggs for a silky custard. Sauté mushrooms slowly to enhance flavor. Tent crust edges with foil if browning too quickly. Check quiche 5 minutes before end of baking to avoid overcooking.

Nutrition

Keywords: morel mushroom quiche, Gruyère quiche, creamy quiche, brunch recipe, mushroom quiche, savory tart, easy brunch, cozy brunch recipe

Find it online: https://leilameals.com/creamy-morel-mushroom-and-gruy-e-re-quiche-recipe-for-easy-cozy-brunches/