Mushroom and Zucchini Quiche

Course Brunch, Lunch
Author Adore Foods


  • Quiche Crust
  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter cold and cut into small pieces
  • 1 to 2 tablespoons ice water
  • Custard
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup half-and-half
  • 1 cup grated Gruyere or Swiss
  • salt & pepper
  • Filling
  • 1 tbsp olive oil
  • 3 cups sliced mushrooms
  • 1 cup sliced green zucchini


  1. To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts forming a ball. Flatten the ball into a disk, cover with plastic wrap and refrigerate for at least 1 hour.
  2. Preheat the oven at 375F/ 190C. On lightly floured surface, roll the dough into 11-inch round. Transfer to 9-inch pie plate and trim off excess dough. Tuck edge of dough under and line it with baking paper or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove baking paper and weights. Bake another 10 to 15 minutes, or until edge is golden and bottom is no longer raw. Remove from over and allow to cool slightly on side.
  3. To make the custard: Whisk together eggs, milk, cheese, salt and pepper.
  4. In medium pan, heat olive oil and add sliced mushrooms and zucchini. Cook 10 minutes, or until browned, stirring occasionally. Remove from stovetop and stir it into custard. Pour into the prepared crust and bake in the oven 30 to 40 minutes or until center is just set. Cool 15 minutes. Serve warm or at room temperature.

Recipe Notes

This recipe is adapted. Original recipe Emeril Lagasse