Thomas Keller Mushroom Quiche Recipe

Name: Thomas Keller Mushroom Quiche Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 1 Tablespoon Vegetable Oil; 1 Pound Oyster Mushrooms (Stems Trimmed And Large Caps Halved Or Quartered); 1 Pound White Mushrooms (Thinly Sliced); Salt; Freshly Ground White Pepper; 1 Tablespoon Unsalted Butter; 2 Small Shallots (Minced); 1 Tablespoon Thyme (Chopped); ¾ Cup Shredded Comte Or Emmental Cheese (21/ 2 Ounces); Buttery Pastry Shell; 2 Cups of Milk; 2 Cups Heavy Cream:; 6 Large Eggs (Lightly Beaten); Freshly Grated Nutmeg

Recipe Pin

“I love quiche, but it has to be several inches high and made right,” Thomas Keller said. Well, this Thomas Keller Mushroom Quiche is called Keller’s over-the-top-deep-dish version. So folks, get ready to learn the exclusive Thomas Keller version of this Mushroom Quiche, which I found in his cookbook.

A little disclaimer here: This high-rising, mushroom-packed Quiche is anything but ordinary. So, I was at my friend’s place for a potluck. When I went to her place, she showed up with a Quiche so delicious that it felt like it should be on a magazine cover.

Then, poor me was standing there with a regular pie, thinking how I could compete. As I tasted the Quiche, it was so delicious that I literally forced her to share the recipe. I was so eager to make it that I found myself at the local department store the next day, looking for the ingredients.

In no time, my Quiche was ready to be tasted. The results? Oh, buttery flaky perfection with an umami-rich filling featuring oysters and white mushrooms took over my taste buds.

Moreover, using comté or Emmental cheese adds a nutty, buttery flavor to the filling, making it even more delicious. Keller also adds freshly grated nutmeg to give the dish a lovely and warm flavor.

Therefore, this Quiche is the perfect dish to make any special occasion even more special. It can also be made ahead of time, which means you don’t have to stress about last-minute preparations. So, friends, give this recipe a try because it’s worth all the effort.

What's In The Post

Equipment Required

9-Inch Pie Dish: I use a sturdy pie dish to hold my quiche and give it a perfect and uniform shape.
Food Processor: This will help you to mix the dough to the right consistency.
Rolling Pin: A rolling pin is handy for rolling pie dough to a perfect thickness.
Pan: I recommend using a frying pan to sauté the vegetables.
Mixing Bowl: I keep a mixing bowl handy for combining the fillings of my quiche.
Whisk: To beat the eggs and cream thoroughly together, I use a whisk.
Measuring Cups and Spoons: I recommend using these to measure the ingredients accurately.

Thomas Keller’s Mushroom Quiche Ingredients & Substitutions

Note: The ingredients listed below will help you make 10 servings. However, you can reduce the quantities by half if you wish to make fewer servings.

1 Tablespoon Vegetable Oil: Any vegetable oil, such as olive, avocado, walnut, grapeseed, or coconut, will do.
1 Pound Oyster Mushrooms, Stems Trimmed and Large Caps Halved or Quartered: You can also opt for portobello, porcini, or shiitake mushrooms.
1 Pound White Mushrooms, Thinly Sliced: I usually use cremini or button mushrooms when I run out of pound white mushrooms.
Salt
Freshly Ground White Pepper: Black pepper, pink pepper, and cayenne pepper are substitutes.
1 Tablespoon Unsalted Butter: I recommend using margarine or olive oil if you don’t have unsalted butter.
2 Small Shallots, Minced: For alternatives, you can use onions, leeks, scallions, or chives.
1 Tablespoon Thyme, Chopped: If you don’t have thyme, I suggest you use oregano, marjoram, basil, or Italian seasoning.
¾ Cup Shredded Comte or Emmental Cheese ( 2½ Ounces): Gruyere, Swiss cheese, and Parmesan Reggiano cheese are some of the options that you can use in place of Emmental cheese.
Buttery Pastry Shell: I made my own pastry dough, but you can also use a store-bought buttery pastry shell.
2 Cups of Milk: You can also use soy, almond, or coconut milk.
2 Cups Heavy Cream: No heavy cream in your pantry? No worries. Coconut cream, cream cheese, or evaporated milk can also be used.
6 Large Eggs, Lightly Beaten
Freshly Grated Nutmeg: When I can’t find nutmeg in my kitchen, I use cinnamon, allspice, or cardamom instead.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	1 Hour 30 Minutes	1 Hour 40 Minutes

How To Make Thomas Keller’s Mushroom Quiche At Home

Step 1

Preheat the oven to 325°F. Heat oil in a frying pan, then add chopped oysters and round white mushrooms. Season with salt and black pepper. Cook over high heat, stirring in between, until the mushrooms become soft, which usually takes 5 minutes.

Step 2

Reduce the heat and then add dried thyme and butter.

Step 3

Now add the shallots and cook for about 12 minutes, until tender. Turn the flame off and let it cool.

Step 4

Take a pie dish and line it with dough. Then sprinkle shredded cheese over it.

Step 5

Now add half of the prepared mushrooms to the pie dish.

Step 6

Now, take a large mixing bowl and combine beaten eggs, cream, and milk. Season with salt, pepper, and a pinch of nutmeg.

Step 7

Pour this mixture into the pie dish.

Step 8

Put the leftover mushrooms in the pie.

Step 9

Sprinkle some more shredded cheese.

Step 10

Place the pie in the oven and bake it for 1 hour and 10 minutes or until it is nicely browned on top.

Step 11

Let it cool a little and enjoy.

Expert Tips That I Recommend

Before rolling out my pie dough, I chill it in the fridge for at least 30 minutes. This ensures that my crust remains flaky and does not shrink.
Quiche filling can be a little bland without proper seasoning. Don’t just rely on the ingredients to flavor the filling; season the custard mixture with salt, pepper, and a pinch of nutmeg (a classic quiche spice).
When adding the filling, don’t overfill it. I leave about half an inch from the top of the crust. This helps the quiche puff up while baking and prevents overflow.
After baking, let your quiche rest for about 10 minutes before slicing. This helps the custard set fully and makes slicing cleaner.

FAQs About Thomas Keller Mushroom Quiche

Why is the Quiche crust soggy?

If you do not pre-bake the crust, the Quiche can turn soggy. To avoid this, make sure to prebake your crust for about 10 minutes before you add the fillings. Also, ensure that you saute the mushrooms fully to remove excess moisture that can contribute to the quiche turning soggy.

How can you get a perfectly flaky crust?

To get a perfectly flaky crust, use chilled ingredients like butter and ice water while you make the dough. Do not overmix. Chill the dough in the refrigerator for 30 minutes before you roll it out to prevent the crust from becoming tough.

What can be done if the filling of the Quiche is too runny?

If you use more milk and cream and less egg, your Quiche filling can be runny. To fix this, you can add cornstarch mixed with water to thicken the filling and make sure that all the ingredients are well combined and not overly diluted.

Can you make this Quiche ahead of time?

Yes, you can surely make this Quiche ahead of time. You only need to bake it and let it cool completely before putting it in the refrigerator. Then, to restore the crispiness, you can reheat it in the oven.

What can be done if the mushrooms are releasing too much liquid?

If the mushrooms are releasing too much liquid, you can saute them thoroughly until their moisture has completely evaporated. This will concentrate their flavour and prevent the excess liquid from making the quiche soggy.

How can you know when the Quiche is done cooking?

You will know that the Quiche is done when the edges are set and the centre is slightly jiggly. You can insert a knife or toothpick into the centre to check for doneness. If it comes out clean, then it’s done.

Why is the Quiche burnt?

The Quiche can burn if the oven temperature is too high. If it starts browning quickly, cover the edges with aluminum foil to prevent burning.

Can you make the Quiche in another pan instead of a pie dish?

Yes, you can make the Quiche in a pan. Although a traditional pie dish is ideal for baking the quiche, it can also be made in a tart pan or springform pan. Just keep one thing in mind: the pan you are using must be oven-safe and similar in size to the pie dish to ensure proper cooking.

Why is the filling separating from the crust?

The filling can separate from the crust if it is too liquid or the crust is not pre-baked. So, ensure pre-baking the crust and using the right amount of eggs and cream in the filling.

How can you get the golden crust of the Quiche?

If you brush some beaten eggs along with some butter on the edges of the crust, you can achieve a golden and crispy crust.

Nutritional Information Per Serving

Thomas Keller Mushroom Quiche is not exactly a healthy food because it contains rich and creamy fillings and a buttery crust, which contribute to its fat and calorie content. It can only be enjoyed in moderation as it is more indulgent than health-conscious.

I have mentioned the exact breakdown of the nutritional information in the table below:

Calories	493 kcal
Carbohydrates	26 g
Protein	13 g
Fat	38 g
Saturated Fat	17 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	15 g
Trans Fat	0.1 g
Cholesterol	143 mg
Sodium	292 mg
Potassium	458 mg
Fiber	2 g
Sugar	5 g
Vitamin A	922 IU
Vitamin C	2 mg
Calcium	183 mg
Iron	2 mg

This mushroom quiche recipe is perfectly suited to a gluten-free diet.

Recipe Variations For Different Diets

Keto-Friendly: Making a keto-friendly version of this dish is pretty simple. I just replace vegetable oil with avocado or coconut oil, buttery pastry shell with keto-friendly almond flour crust, and milk with unsweetened almond or coconut milk. I also use green onions and chives instead of shallots, since the latter contain some carbs.
Paleo: To make a paleo version of this dish, I swap vegetable oil for avocado oil and unsalted butter for coconut oil. I also use a crust made from almond, coconut, or cassava flour. You can also go crustless to keep the quiche grain-free. Since dairy is not allowed on a paleo diet, I ditch using cheese and nutritional yeast. For heavy cream, I look for full-fat coconut milk or cashew cream as alternatives to maintain a creamy texture while staying paleo.

Storing And Reheating This Recipe

Storing

Refrigerator: Before storing it in the refrigerator, I first let the quiche cool to room temperature. Then I wrap it in plastic wrap or aluminum foil to protect it from other odors in the fridge, and place it in an airtight container. Finally, I transfer the wrapped quiche to the refrigerator, where it stays good for up to 3-4 days.
Freezer: When I wish to store the quiche for a longer period, I first wrap it tightly in plastic wrap, then cover it with another layer of aluminum foil. This double wrap prevents freezer burns. I also sometimes slice the quiche into individual pieces and freeze them separately. Then, I put it in the freezer, where it is preserved for almost 2-3 months.

Reheating

Oven: The oven is the best method of reheating this recipe as it helps maintain a crispy crust. First, I preheat the oven to 350°F. Then, I loosely cover the quiche with aluminum foil to prevent the crust from over-browning. Then, I place it on the baking sheet and reheat it for 15-20 minutes if it is a small portion.
But if it’s the whole quiche, then I reheat it for 25-30 minutes. I prefer my crust to be extra crispy, so I remove the foil for the last 5 minutes of reheating. To ensure it is properly heated, the quiche’s internal temperature should be 165°F. To ensure this, I use a kitchen thermometer.
Microwave: This reheating method is the quickest. I just place a slice of quiche on a microwave-safe plate and reheat it at medium power, 50 to 70%. Then I microwave it at 1-2 minute intervals, checking it halfway through.
Toaster Oven: This method yields results similar to those of a conventional oven. I first set the temperature to 350 °F, then place the quiche slice directly on the rack and cover it loosely with foil. Then, I heat it for 15 minutes, checking in between. Then I remove the foil for the last 5 minutes to get an extra-crispy crust.
Skillet: You can also reheat the quiche in a Skillet. For that, I preheat a non-stick skillet over a medium-low flame and place the slice in it. Then, to help the quiche slice heat thoroughly, I cover the skillet with a lid and let it heat up for 5-8 minutes. Once properly reheated, I remove it from the skillet and serve it immediately.

What To Serve With This Recipe

Serving Thomas Keller’s Mushroom Quiche with the right dishes can elevate your meal. So, first, I like to pair this quiche with a fresh Caesar Salad to balance its richness.

Then, to add a bright, slightly bitter contrast to the creamy quiche, I pair it with Brussels Sprouts drizzled with olive oil and a squeeze of lemon. I also have it with Tomato and Basil Bruschetta. This perfectly complements the savory notes of the Quiche.

Grilled Shrimp Skewers also provide a seafood touch to this buttery quiche, adding a flavourful twist to the overall meal.

Printable Version

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Conclusion

I hope you found the guide to making this Mushroom Quiche as delicious as it is practical. With a few tips and a lot of confidence, you can bring this special dish right into your kitchen.

Be it impressing guests or just treating yourself, this quiche is the ultimate answer. Hence, make sure to visit our website again for more recipes like this. Your next kitchen adventure is just a click away.