Wild Mushroom and Herb Quiche

Cuisinart original

A Quiche never goes out of style and is a welcome meal for brunch, lunch, or a light dinner.


Makes one quiche, 12 servings 


½           recipe pâte brisée dough

2            ounces Gruyère 

1            small garlic clove, peeled 

½          small to medium leek, trimmed and cut into ½-inch pieces 

1       tablespoon rosemary leaves  

1       tablespoon fresh parsley leaves 

1           teaspoon fresh thyme leaves 

2       small sage leaves 

4           ounces mushrooms, preferably a mixture of a few different varieties  

1           teaspoon extra-virgin olive oil 

¼           teaspoon kosher salt, divided 

¾           cup whole milk 

½           cup heavy cream 

3           large eggs 

1           large egg yolk 

¼           teaspoon freshly ground black pepper 


Nutritional information

No nutrition information available


  1. Preheat oven to 350°F.
  2. Roll out the dough to a 1⁄8-inch-thick circle and transfer to a 9-inch tart pan. Chill in refrigerator for 30 to 40 minutes. Using a fork, prick the chilled dough evenly all over, taking care not to go entirely through the dough. Line the pan with parchment and weigh it down with dried beans or rice. Bake for 15 to 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans and parchment, and then return to the oven. Bake until the crust is golden brown, an additional 8 to 10 minutes. Remove and set aside. Reduce the oven temperature to 325°F.
  3. While the crust is baking, prepare the filling. Insert the shredding disc into the work bowl. Shred the Gruyère. Remove and reserve. Replace the shredding disc with the metal chopping blade. With the unit running, add the garlic and leek through the feed tube, and process until finely chopped. Add the herbs and pulse to chop. Remove the chopping blade and insert the slicing disc. Slice the mushrooms.
  4. Put the oil in a medium skillet over medium-low heat. Once the oil is hot, add the chopped garlic and leek with a pinch of salt. Sauté until softened, about 4 minutes. Add the mushrooms and thyme. Sauté until the mushrooms are softened and have picked up some color, 6 to 10 minutes.
  5.  Put the milk, cream, eggs, yolk, remaining salt, and the pepper in the work Process to fully combine.
  6. To assemble the quiche, scatter the garlic, leek, and mushrooms evenly along the bottom of the baked tart crust. Pour the egg mixture over the vegetables, and sprinkle the Gruyère on top.
  7. Place the quiche on a large rimmed baking sheet. Bake for 18 to 20 minutes, or until just set (there should be a slight jiggle to the center of the custard when the tart pan is tapped). 
  8. Remove from the oven. Let cool for 5 to 10 minutes before serving.