How to Make the Perfect Mushroom Quiche
Learn the secrets to a perfect, homemade quiche with a crisp, buttery pastry case and a deeply savoury, creamy mushroom filling. A timeless classic for any occasion.
The Definitive Guide to a Flawless Delia Smith Mushroom Quiche Recipe
This is my definitive Delia Smith Mushroom Quiche Recipe, a dish that, when made properly, is one of the most satisfying things one can eat. A good quiche is a cornerstone of home cooking, yet it's often a source of anxiety – the dreaded 'soggy bottom' being the primary concern. But fear not. With the right method and a little care, you can achieve a crisp, golden pastry case filled with a silky, savoury custard that holds its shape beautifully.
The secret lies in a series of small but crucial steps which I will guide you through. We will make our own shortcrust pastry, which is far superior to anything shop-bought and surprisingly simple. We will also pre-cook the mushrooms properly to drive off their excess water, ensuring a rich, concentrated flavour and a perfectly set filling. This is not just a recipe; it is a lesson in technique that will give you the confidence to make perfect quiches time and time again.
Whether served warm for a light supper with a green salad, or cold as part of a picnic or buffet, a well-made mushroom quiche is a thing of joy. It's versatile, elegant, and deeply comforting. So, roll up your sleeves, and let's begin.
Why You'll Love This Recipe
- The pastry uses a blend of butter for flavour and lard for flakiness, creating the perfect crisp base.
- Blind baking the pastry case with a cartouche and baking beans ensures it's fully cooked and waterproof before the wet filling is added.
- Sautéing the mushrooms and onions first removes excess moisture, preventing a watery custard and intensifying their flavour.
- The custard ratio of eggs to cream and milk is precisely balanced for a soft, silky set that isn't rubbery.
Ingredients
- For the Pastry:
- 225g (8 oz) plain flour, plus extra for dusting
- A pinch of salt
- 50g (2 oz) lard, cold and cubed
- 50g (2 oz) unsalted butter, cold and cubed
- 2-3 tbsp very cold water
- For the Filling:
- 25g (1 oz) unsalted butter
- 1 medium onion, finely chopped
- 250g (9 oz) chestnut mushrooms, wiped clean and sliced
- 1 clove garlic, crushed (optional)
- 3 large free-range eggs
- 150ml (5 fl oz) double cream
- 150ml (5 fl oz) whole milk
- 100g (4 oz) Gruyère cheese, grated
- A good grating of fresh nutmeg
- Salt and freshly ground black pepper
Equipment Needed
23cm (9 inch) loose-bottomed fluted flan tin · Food processor (optional) · Large mixing bowl · Rolling pin · Baking parchment · Ceramic baking beans or uncooked rice · Medium frying pan · Measuring jug · Whisk
Step-by-Step Instructions
- First, make the pastry. Sift the flour and salt into a large bowl. Add the cold, cubed lard and butter. Using just your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs. Alternatively, pulse in a food processor.
- Add 2 tablespoons of very cold water and mix with a palette knife until the dough starts to come together. If it's too dry, add the final tablespoon of water. Use your hands to bring it together into a smooth ball. Do not overwork it. Wrap in clingfilm and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 200°C (180°C Fan, Gas Mark 6). On a lightly floured surface, roll out the chilled pastry until it's about the thickness of a pound coin. Use it to line a 23cm (9 inch) loose-bottomed fluted flan tin. Gently press the pastry into the sides. Trim the excess pastry from the rim.
- Prick the base of the pastry case with a fork. Line it with a crumpled sheet of baking parchment and fill with baking beans or uncooked rice. Bake blind for 15 minutes.
- Remove the parchment and beans. Brush the inside of the pastry case with a little of the beaten egg from the filling ingredients. Return to the oven for a further 5-7 minutes until the base is pale gold and sealed. This is crucial for preventing a soggy bottom. Set aside.
- Reduce the oven temperature to 190°C (170°C Fan, Gas Mark 5).
- Now for the filling. Melt the butter in a medium frying pan over a medium heat. Add the finely chopped onion and cook gently for 5-8 minutes until soft and translucent, but not coloured.
- Add the sliced mushrooms to the pan. Increase the heat slightly and cook for about 10 minutes, stirring occasionally, until all the liquid they release has evaporated and the mushrooms are nicely browned. Stir in the crushed garlic (if using) for the final minute. Season with salt and pepper and set aside to cool slightly.
- In a jug, whisk together the eggs, double cream, and milk. Season well with salt, pepper, and a generous grating of fresh nutmeg.
- Scatter half the grated Gruyère cheese over the base of the cooked pastry case. Top with the cooled mushroom and onion mixture, spreading it out evenly. Pour the egg and cream mixture carefully over the top.
- Sprinkle the remaining cheese over the surface. Bake for 25-30 minutes, or until the custard is just set with a slight wobble in the very centre, and the top is golden brown.
- Allow the quiche to cool in the tin for 10-15 minutes before carefully removing it. Serve warm or at room temperature.
Delia's Notes from the Kitchen
A final thought on the cheese. While Gruyère is the classic choice for its nutty, savoury flavour that melts beautifully, don't be afraid to use what you have. A good, strong, mature Cheddar will give a more robust, quintessentially British flavour. The key is to use a cheese with a strong character. Also, when checking for doneness, remember the 'slight wobble in the centre' rule. The residual heat will continue to cook the custard as it rests, ensuring a perfect, silky texture.
How to Store & Reheat
Store any leftovers covered in the refrigerator for up to 3 days. Quiche is delicious cold, but to reheat, place slices on a baking tray in a preheated oven at 180°C (160°C Fan, Gas Mark 4) for 10-15 minutes until warmed through. This method helps to re-crisp the pastry. Avoid using a microwave as it will make the pastry soft.
Frequently Asked Questions
Why did my quiche have a 'soggy bottom'?
This is usually caused by not blind baking the pastry case correctly. The two-stage blind bake, including sealing the pastry with egg wash, is vital to create a waterproof barrier against the wet filling.
Can I use a shop-bought pastry case?
You can, for convenience. I would always recommend a ready-made all-butter shortcrust pastry sheet rather than a pre-baked case. You will still need to line the tin and blind bake it as per the instructions to ensure a crisp result.
My filling was watery. What went wrong?
The most common reason is that the mushrooms were not cooked for long enough. It is essential to cook them until all the water they release has evaporated. This concentrates their flavour and prevents them from making the custard filling watery.
Can I freeze this mushroom quiche?
Yes, quiche freezes remarkably well. Allow it to cool completely, then wrap it tightly in a double layer of clingfilm and a layer of foil. It can be frozen for up to 3 months. Reheat from frozen in a moderate oven until hot all the way through.
Can I make this ahead of time?
Absolutely. You can make the pastry a day ahead and keep it wrapped in the fridge. The entire quiche can be baked in the morning for serving in the evening, either warm or at room temperature. It's an excellent dish for entertaining.