Mushroom quiche with Gruyère

Mushroom quiche with Gruyère

Total: 55 Min. | Active: 20 Min.
Nutritional value / people: 475 kcal
, Fat: 31 g
, Carbohydrate: 31 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 pastry dough, rolled into a circle


2 shallots
500 g mushrooms
1 tbsp butter
½ tsp salt
a little pepper


1 ½ dl milk
3 eggs
100 g grated Gruyère
1 garlic clove
½ tsp salt
a little pepper
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How it's done

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Place the pastry dough on a baking tray (approx. 28 cm diameter) lined with baking paper, prick the base with a fork.


Finely chop the shallots and halve or quarter the mushrooms, depending on size. Heat the butter in a large pan. Sauté the shallots and mushrooms for approx. 5 mins. Season, continue to cook until all of the liquid has evaporated, allow to cool slightly and spread on top of the pastry base.


To make the sauce, mix together the milk, eggs and Gruyère. Crush the garlic into the mixture and season.

Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve warm.

Good to know
Tip: Replace short pastry with puff pastry.
Serve with: Leafy salad.

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