Tips for the Perfect Quiche

Here are some tips to ensure your whole wheat mushroom quiche turns out perfectly every time:

Use Cold Butter for the Crust: When making the whole wheat crust, use cold butter and cut it into the flour until the mixture resembles coarse crumbs. This helps create a flaky texture once baked.
Chill the Dough: After forming the dough, refrigerate it for at least 30 minutes before rolling it out. This resting period allows the gluten to relax and helps prevent the crust from shrinking during baking.
Partially Bake the Crust: Blind bake (partially bake) the crust before adding the filling. This step ensures the crust stays crisp and doesn’t become soggy from the moisture of the filling.
Balance the Cheese: Use a cheese that complements the mushrooms, such as Gruyere, Swiss, or cheddar. Grate the cheese finely and distribute it evenly over the mushroom filling for a creamy texture and savory flavor.
Check for Doneness: Bake the quiche until the filling is set and the top is golden brown. Insert a knife or toothpick into the center; it should come out clean when the quiche is done.
Let it Rest: Allow the quiche to cool for a few minutes before slicing and serving. This allows the custard to set further and makes it easier to slice cleanly

By following these tips, you’ll create a delicious whole wheat mushroom quiche that’s perfect for any occasion, whether it’s a casual brunch or a special dinner.

Storing

Once cooled, wrap the quiche tightly with plastic wrap or aluminum foil, or place it in an airtight container. Refrigerate for up to 3-4 days.

Freezing – If you want to freeze the quiche, it’s best to do so before baking. Wrap the assembled but unbaked quiche tightly in plastic wrap and then in foil. Freeze for up to 1-2 months. When ready to bake, thaw overnight in the refrigerator and bake according to the recipe instructions.

Reheating – To reheat a refrigerated quiche, preheat your oven to 325°F (160°C). Remove the plastic wrap or foil and place the quiche on a baking sheet. Cover loosely with foil to prevent excessive browning and heat for about 15-20 minutes, or until warmed through.

Like this recipe? Try more mushroom based recipes-

Whole Wheat Mushroom Quiche

Recipe by thecrumbstoriesCourse: Main

Servings

servings

Prep time

minutes

Cooking time

minutes

This Whole Wheat Mushroom Quiche is a delightful blend of tender mushrooms, creamy cheese, and aromatic herbs, all nestled in a hearty whole wheat crust.

Ingredients

For Short Crust Pastry**
200 g Whole Wheat Flour (Aata)
100 g Cold Salted Butter, cut into small cubes
1 tsp Salt
¼ tsp Pepper
½ tsp mustard powder or Sauce
Cold water, to knead
For Filling**
400g Mushrooms, chopped
2 Tbsp Onions or spring onions, fine chopped
1 Tbsp Capsicum, fine chopped
100ml Fresh Cream
50 g Cheese, grated
2 eggs
2 tbsp oil
1 tsp salt
1/4 tsp pepper
1 Tbsp Worcestershire sauce
1/4 tsp Dried parsley

Directions

In a large bowl, mix the flour, salt, pepper, and mustard powder or sauce. Add the cold butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Add cold water, a little at a time, and knead the mixture into a dough. Wrap the dough in polythene and refrigerate for 15 minutes.
Heat oil in a pan over medium heat. Sauté the onions lightly until they are translucent. Add the mushrooms and cook until the water released by the mushrooms dries up. Add the capsicum and fry for an additional 2 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cream, grated cheese, eggs, salt, pepper, Worcestershire sauce, and parsley. Add the cooled mushroom mixture and mix well.
Preheat your oven to 200°C (392°F). Roll out the chilled dough on a floured surface to fit your baking tin(s). I used a 9 Inch pie dish. You can make one large quiche or smaller individual ones. Place the rolled dough into the baking tin(s) and prick the base with a fork.
Bake the pastry case(s) blind (without filling) for 10 minutes, using baking beans or rice to prevent the dough from puffing up. Remove the pastry case(s) from the oven and let them cool slightly.
Pour the filling into the pastry shell(s). Bake at 200°C for 20 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool slightly before slicing and serving. Enjoy it warm or at room temperature.