Name: Bacon Mushroom Quiche With Cheese And Caramelized Onions
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon salt; ½ cup cold butter, cubed; 3 to 4 tablespoons cold water; 1 tablespoon olive oil; 1 small onion, finely chopped; 10 oz (300g) mushrooms, sliced; Salt and pepper, to taste; 3 large eggs; 1 cup heavy cream or whole milk; 1 cup grated cheese (Gruyère, Swiss, or cheddar work well); Fresh herbs (optional: thyme or parsley)

Description

This Mushroom Quiche with Cheese and Caramelized Onions is a rich, savory tart filled with silky egg custard, golden caramelized onions, sautéed mushrooms, and melted cheese, all nestled in a buttery homemade crust. Whether served for brunch, lunch, or dinner, it’s a versatile, crowd-pleasing dish that reheats beautifully and can be customized with your favorite vegetables or crispy bacon.

Ingredients

Scale

For the crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cubed
3 to 4 tablespoons cold water

For the filling:

1 tablespoon olive oil
1 small onion, finely chopped
10 oz (300g) mushrooms, sliced
Salt and pepper, to taste
3 large eggs
1 cup heavy cream or whole milk
1 cup grated cheese (Gruyère, Swiss, or cheddar work well)
Fresh herbs (optional: thyme or parsley)

Instructions

In a bowl, mix the flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface and fit it into a 9-inch tart or pie pan. Trim the edges and prick the base with a fork. Blind bake for 10 minutes using parchment paper and pie weights. Remove weights and bake for another 5 minutes.
While the crust bakes, heat olive oil in a skillet over medium heat. Sauté the onions until translucent, then add mushrooms and cook until soft and the moisture has evaporated. Season with salt and pepper.
In a bowl, whisk together the eggs and cream. Stir in the grated cheese and sautéed mushrooms and onions. Add herbs if using.
Pour the filling into the pre-baked crust and smooth the top.
Bake for 30 to 35 minutes or until the filling is set and lightly golden on top.
Let cool slightly before slicing and serving. Serve warm or at room temperature.

Notes

For best flavor, use a combination of Gruyère and cheddar cheese.
Always cook mushrooms until all moisture evaporates to avoid sogginess.
Customize with seasonal vegetables like spinach, asparagus, or roasted peppers.
Blind bake the crust to ensure a crisp, sturdy base.
Let the quiche rest before slicing for perfect texture and clean cuts.
Store leftovers covered in the fridge for up to 4 days or freeze slices for easy future meals.