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Crème fraîche and fewer eggs lighten this mile-high quiche
Milk Street Bowtie Deep-Dish Quiche with Mushrooms, Bacon and Gruyère

Deep-Dish Quiche with Mushrooms, Bacon and Gruyère

Appears in May-June 2020

1½ hours 40 minutes active, plus cooling

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Deep-Dish Quiche with Mushrooms, Bacon and Gruyère

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At Le Pichet, a French brasserie in Seattle, Washington, we rekindled our love for quiche. This recipe is based on the restaurant’s formula for creating a quiche that’s tall and creamy, yet light and richly flavored. The key is crème fraîche in addition to the heavy cream, along with just the right number of eggs. Baking the quiche on a hot baking steel (or baking stone) obviates the need to prebake the crust (a hassle with most quiche recipes), as the heat from the steel helps brown the bottom crust, thereby staving off sogginess. We’re fond of buttery homemade pastry, but if you wish to take a shortcut, stack two refrigerated pie crusts on top of each other, then fold into quarters. Press the dough layers together, shape into a 6-inch disk, wrap tightly in plastic and refrigerate for at least 1 hour. Roll out the dough and line the tart pan or pie plate following the recipe below for pastry for deep-dish quiche.


Deep-Dish Quiche with Swiss Chard, Roasted Peppers and Cheddar

Follow the recipe to heat the oven and baking steel. In a nonstick 12-inch skillet over medium, melt 1 tablespoon salted butter. Add 1 bunch Swiss chard (both stems and leaves, chopped) and cook, stirring occasionally, until the liquid released has evaporated, about 5 minutes. Transferto a plate and cool, then wrap in a kitchen towel and squeeze to remove excess moisture. In the same pan over
medium, melt 2 tablespoons salted butter. Add 1 medium yellow onion (finely chopped) and ½ teaspoon kosher salt, then cook, stirring occasionally, until translucent, about 5 minutes. Stir in ½ cup roasted red peppers (patted dry and chopped), 2 tablespoons chopped fresh oregano and the chard. Cook, stirring, until the oregano is fragrant, about 2 minutes. Transfer to a plate and cool completely. Meanwhile, follow the recipe to mix the egg-cream mixture and prepare the pastry. Distribute the chard mixture
evenly in the chilled pastry, then top with 6 ounces shredded extra-sharp cheddar cheese (1½ cups) and set the pan on a rimmed baking sheet. Continue with the recipe to pour in the egg-cream mixture and bake and


Deep-Dish Quiche with Sausage, Fennel and Asiago

Follow the recipe to mix and refrigerate the egg-cream mixture. In a nonstick 12-inch skillet over medium, melt 1 tablespoon salted butter. Add 8 ounces sweet Italian sausage (casing removed) and cook, stirring to break up the meat, until no longer pink, about 5 minutes. Add 1 medium red onion (halved and thinly sliced), 1 large fennel bulb (trimmed, halved and thinly sliced) and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Off heat, stir in ¼ cup chopped fresh basil. Transfer to a plate and let cool, then cover and refrigerate. Meanwhile, follow the recipe to prepare the pastry and heat the oven and baking steel. Distribute the sausage mixture evenly in the chilled pastry, then top with 6 ounces shredded Asiago cheese (1½ cups) and set the pan on a rimmed baking sheet. Continue with the recipe to pour in the egg-cream mixture and bake and cool the quiche.

8-10

Servings

Tip

Don’t slice the quiche while it’s warm. Allow it to cool to room temperature or, better yet, refrigerate it, covered, for at least six hours or up to two days before slicing. If refrigerated, slice it while chilled, then bring to room temperature before serving. If you prefer to serve it warm, place individual slices on a parchment-lined baking sheet and heat in a 450°F oven for 8 to 10 minutes.

1½ hours

40 minutes active, plus cooling

2 tablespoons salted butter
1 medium yellow onion, finely chopped
12 ounces cremini mushrooms, trimmed, halved and thinly sliced
Kosher salt and ground black pepper
½ cup dry white wine
6 large eggs
1 cup crème fraîche
1½ cups heavy cream
⅛ teaspoon cayenne pepper
⅛ teaspoon grated nutmeg
All-purpose flour, for dusting
Pastry for deep-dish quiche, shaped into a disk and chilled (see note for using purchased dough)
6 ounces sliced Canadian bacon, cut into ¼-inch pieces
2 tablespoons finely chopped fresh tarragon
6 ounces Gruyère cheese, shredded (1½ cups)
Ingredients
  • 2

    tablespoons salted butter

  • 1

    medium yellow onion, finely chopped

  • 12

    ounces cremini mushrooms, trimmed, halved and thinly sliced

  • Kosher salt and ground black pepper

  • ½

    cup dry white wine

  • 6

    large eggs

  • 1

    cup crème fraîche

  • cups heavy cream

  • teaspoon cayenne pepper

  • teaspoon grated nutmeg

  • All-purpose flour, for dusting

  • Pastry for deep-dish quiche, shaped into a disk and chilled (see note for using purchased dough)

  • 6

    ounces sliced Canadian bacon, cut into ¼-inch pieces

  • 2

    tablespoons finely chopped fresh tarragon

  • 6

    ounces Gruyère cheese, shredded (1½ cups)

Directions
  1. 01
    In a nonstick 12-inch skillet over medium-high, melt the butter. Add the onion, mushrooms and ½ teaspoon salt, then cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, the onions are softened and the mixture browns, 12 to 15 minutes. Add the wine and cook, stirring, until fully evaporated, about 3 minutes. Transfer to a medium bowl and cool completely.
    See Demo
    deep-dish-mushrooms-bacon-gruyère-quiche-step-1
  2. 02
    Meanwhile, in a large bowl, whisk the eggs. Add the crème fraîche and whisk until thoroughly combined. Add the cream, cayenne, nutmeg, ¼ teaspoon salt, and ½ teaspoon pepper, then whisk until well blended. Cover and refrigerate until ready to use.
    See Demo
    deep-dish-mushrooms-bacon-gruyère-quiche-step-2
  3. 03
    Lightly flour the counter. Mist a 9-inch-round by 2-inch-deep tart pan with a removable bottom or a deep-dish glass pie plate with cooking spray. Unwrap the pastry disk and set it on the floured surface. If the dough is too firm to roll, let it stand for 10 to 20 minutes. Dust the surface of the dough with flour and, using a rolling pin, roll it to a 14-inch round about ⅛ inch thick, rotating often and dusting with flour as needed to prevent sticking.
    See Demo
    deep-dish-mushrooms-bacon-gruyère-quiche-step-3
  4. 04
    Fold the dough round in half, then in half again, forming a wedge. Transfer the dough to the tart pan or pie plate, positioning the tip of the wedge at the center. Unfold the dough, then carefully ease it into the corners and up the sides of the pan or plate, allowing the excess to extend past the edge. If using a tart pan, roll the rolling pin across the top of the pan to trim off the excess dough, then set the pan on a large plate (so the pan is easier to handle); if using a pie plate, fold and crimp the edges of the dough. Refrigerate uncovered for at least 1 hour or cover and refrigerate up to 1 day. About 1 hour before baking heat the oven to 450°F with a baking steel or stone on the middle rack.
    See Demo
    deep-dish-mushrooms-bacon-gruyère-quiche-step-4
  5. 05
    Stir the bacon and tarragon into the cooled mushroom mixture. Distribute the mixture evenly in the chilled pastry, then top with the cheese. Set the tart pan or pie plate on a rimmed baking sheet. Slowly pour in the egg-cream mixture, allowing it to seep in; the pan will be very full. Carefully slide the baking sheet onto the hot baking steel, then immediately reduce the oven to 350°F. Bake until the quiche jiggles slightly at only the center, 55 to 65 minutes (the center should reach 165°F to 170°F); lay a sheet of foil over the quiche if the surface browns too much.
    See Demo
    deep-dish-mushrooms-bacon-gruyère-quiche-step-5
  6. 06
    Transfer the quiche from the baking sheet directly to a wire rack and cool until barely warm to the touch, about 2 hours. If you’ve used a tart pan, carefully remove the outer ring, then return the quiche (still on the pan bottom) to the rack. Cool completely.
    See Demo
    deep-dish-mushrooms-bacon-gruyère-quiche-step-6
Tip: Don’t slice the quiche while it’s warm. Allow it to cool to room temperature or, better yet, refrigerate it, covered, for at least six hours or up to two days before slicing. If refrigerated, slice it while chilled, then bring to room temperature before serving. If you prefer to serve it warm, place individual slices on a parchment-lined baking sheet and heat in a 450°F oven for 8 to 10 minutes.
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Reviews
Carol C.
June 5, 2022
bacon mushroom quiche
Great recipe.. rich taste
Rob S.
May 30, 2022
Great flavor and texture. We always come back to this recipe
There are a lot of steps in this recipe (including making a the crust!), but every time we try one a little simpler, we come back to this one. It has great flavor and texture, it reheats well, and we've even tried the restaurant version at Le Pichet!
Liz R.

Any thoughts on making this crustless?

Caroline R.

I would also like to know if this can be made without a crust. Thanks!

Lynn C.

Hi Caroline -

We did not test it without a crust, but if you do decide to try make sure to use a deep dish pie plate not a tart pan with a removable bottom!

Best,
The Milk Street Team

Lynn C.

Hi Caroline -

We did not test it without a crust, but if you do decide to try make sure to use a deep dish pie plate not a tart pan with a removable bottom!

Best,
The Milk Street Team

Mary L.

This quiche was absolutely amazing! I am interested, however, in the nutrition information since I'm counting calories. I suspect it's high but would love to know if you can provide that.

Diana L.

I made this just now. My family said it was very delicious. I only put 1/4 teaspoons of cayenne pepper. It was spicy enough for us. Thank you for the recipe. I will make it again.

Amy J.

This is the best quiche I have ever tasted. Just delicious!

Scott P.

This was perhaps the tastiest quiche I've ever made or had in a restaurant. I did have problems with the dryness of the homemade dough as I shaped it into a crust. But once in (don't ask), it was simple enough to construct, although you may not be able to get all of the egg-cream mixture in. I think the creme fraiche and the just six eggs give it a luxurious lightness. You'll never mistake this for a frittata or an omelet.

Gail C.

I haven't made this yet, but I'm wondering why there is no need to blind bake the crust. Did anyone have an issue with soggy crust?

Lynn C.

Hi Gail -

Baking the quiche on a hot baking steel (or baking stone) obviates the need to prebake the crust (a hassle of most quiche recipes), as the heat from the steel helps brown the bottom crust, thereby staving off sogginess.

Best,
The Milk Street Team

Gail C.

Got it - just re-read the intro (duh). But if I don't have a baking steel or stone, then I probably should prebake the crust?

Lynn C.

Hi Gail -

I just checked in with Diane Unger, the developer of this recipe, and she did not test blind baking the crust as the goal for this recipe was always to avoid that extra step. She suggested baking on a preheated sheet tray on the lowest oven rack as a solution. Good luck and let us know how it goes!

Best,
The Milk Street Team

William H.

I wonder, could you use a large cast-iron skillet as a baking steel/stone (when using a smaller-sized baking pan, like the tart pan or pie plate in this recipe, as long as it sat flat and didn't touch the sides of the cast-iron skillet). Your thoughts, Milk Street?

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Gail C.

Thanks - using a preheated sheet tray did help - even though I forgot to use the bottom rack, the bottom crust was ok.

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

William H.

I wonder, could you use a large cast-iron skillet as a baking steel/stone (when using a smaller-sized baking pan, like the tart pan or pie plate in this recipe, as long as it sat flat and didn't touch the sides of the cast-iron skillet). Your thoughts, Milk Street?

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Gail C.

Thanks - using a preheated sheet tray did help - even though I forgot to use the bottom rack, the bottom crust was ok.

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

Lynn C.

Hi Gail -

I just checked in with Diane Unger, the developer of this recipe, and she did not test blind baking the crust as the goal for this recipe was always to avoid that extra step. She suggested baking on a preheated sheet tray on the lowest oven rack as a solution. Good luck and let us know how it goes!

Best,
The Milk Street Team

William H.

I wonder, could you use a large cast-iron skillet as a baking steel/stone (when using a smaller-sized baking pan, like the tart pan or pie plate in this recipe, as long as it sat flat and didn't touch the sides of the cast-iron skillet). Your thoughts, Milk Street?

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Gail C.

Thanks - using a preheated sheet tray did help - even though I forgot to use the bottom rack, the bottom crust was ok.

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

William H.

I wonder, could you use a large cast-iron skillet as a baking steel/stone (when using a smaller-sized baking pan, like the tart pan or pie plate in this recipe, as long as it sat flat and didn't touch the sides of the cast-iron skillet). Your thoughts, Milk Street?

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

Lynn C.

Hi William -

This could probably work. I would probably not do this with a glass pie dish since we didn't test it and I don't know how different it would react with cast iron, but an aluminum tart pan would probably be OK.

Best,
The Milk Street Team

Gail C.

Thanks - using a preheated sheet tray did help - even though I forgot to use the bottom rack, the bottom crust was ok.

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

Hillary P.

William, did you try it in a cast-iron? Would love to know how it turned out. Thanks!

shannon j.

thanks for posting this, I don't have a baking steal and still want to make this.

William H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Gregg C.

Wow! This was the tastiest quiche ever! I made the chard and red pepper version in the top description. Only thing I would change would to add some garlic with the chard next time. Well worth the time and effort. It's a showstopper. Thanks!

Kulpreet $.

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Deep-Dish Quiche with Mushrooms, Bacon and Gruyère

Get Ready to Cook

8-10

Servings

1½ hours

40 minutes active, plus cooling

Tip

Don’t slice the quiche while it’s warm. Allow it to cool to room temperature or, better yet, refrigerate it, covered, for at least six hours or up to two days before slicing. If refrigerated, slice it while chilled, then bring to room temperature before serving. If you prefer to serve it warm, place individual slices on a parchment-lined baking sheet and heat in a 450°F oven for 8 to 10 minutes.

Ingredients
  • 2

    tablespoons salted butter

  • 1

    medium yellow onion, finely chopped

  • 12

    ounces cremini mushrooms, trimmed, halved and thinly sliced

  • Kosher salt and ground black pepper

  • ½

    cup dry white wine

  • 6

    large eggs

  • 1

    cup crème fraîche

  • cups heavy cream

  • teaspoon cayenne pepper

  • teaspoon grated nutmeg

  • All-purpose flour, for dusting

  • Pastry for deep-dish quiche, shaped into a disk and chilled (see note for using purchased dough)

  • 6

    ounces sliced Canadian bacon, cut into ¼-inch pieces

  • 2

    tablespoons finely chopped fresh tarragon

  • 6

    ounces Gruyère cheese, shredded (1½ cups)

Step 1 of 6

Cook Vegetables

2
tablespoons salted butter
1
medium yellow onion, finely chopped
12
ounces cremini mushrooms, trimmed, halved and thinly sliced
Kosher salt
½
cup dry white wine

In a nonstick 12-inch skillet over medium-high, melt the butter. Add the onion, mushrooms and ½ teaspoon salt, then cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, the onions are softened and the mixture browns, 12 to 15 minutes. Add the wine and cook, stirring, until fully evaporated, about 3 minutes. Transfer to a medium bowl and cool completely.

Step 2 of 6

Prepare Egg Mixture

6
large eggs
1
cup crème fraîche
cups heavy cream
teaspoon cayenne pepper
teaspoon grated nutmeg
Kosher salt and ground black pepper

Meanwhile, in a large bowl, whisk the eggs. Add the crème fraîche and whisk until thoroughly combined. Add the cream, cayenne, nutmeg, ¼ teaspoon salt, and ½ teaspoon pepper, then whisk until well blended. Cover and refrigerate until ready to use.

Step 3 of 6

Roll Out Pastry Dough

Pastry for deep-dish quiche, shaped into a disk and chilled

Lightly flour the counter. Mist a 9-inch-round by 2-inch-deep tart pan with a removable bottom or a deep-dish glass pie plate with cooking spray. Unwrap the pastry disk and set it on the floured surface.


If the dough is too firm to roll, let it stand for 10 to 20 minutes. Dust the surface of the dough with flour and, using a rolling pin, roll it to a 14-inch round about ⅛ inch thick, rotating often and dusting with flour as needed to prevent sticking.

Step 4 of 6

Press Dough Into Tart Pan

Fold the dough round in half, then in half again, forming a wedge. Transfer the dough to the tart pan or pie plate, positioning the tip of the wedge at the center.


Unfold the dough, then carefully ease it into the corners and up the sides of the pan or plate, allowing the excess to extend past the edge.


If using a tart pan, roll the rolling pin across the top of the pan to trim off the excess dough, then set the pan on a large plate (so the pan is easier to handle); if using a pie plate, fold and crimp the edges of the dough.


Refrigerate uncovered for at least 1 hour or cover and refrigerate up to 1 day. About 1 hour before baking heat the oven to 450°F with a baking steel or stone on the middle rack.

Step 5 of 6

Bake Quiche

6
ounces sliced Canadian bacon, cut into ¼-inch pieces
2
tablespoons finely chopped fresh tarragon
6
ounces Gruyère cheese, shredded (1½ cups)

Stir the bacon and tarragon into the cooled mushroom mixture. Distribute the mixture evenly in the chilled pastry, then top with the cheese. Set the tart pan or pie plate on a rimmed baking sheet.


Slowly pour in the egg-cream mixture, allowing it to seep in; the pan will be very full. Carefully slide the baking sheet onto the hot baking steel, then immediately reduce the oven to 350°F.


Bake until the quiche jiggles slightly at only the center, 55 to 65 minutes (the center should reach 165°F to 170°F); lay a sheet of foil over the quiche if the surface browns too much.

Step 6 of 6

Cool and Serve

Transfer the quiche from the baking sheet directly to a wire rack and cool until barely warm to the touch, about 2 hours. If you’ve used a tart pan, carefully remove the outer ring, then return the quiche (still on the pan bottom) to the rack. Cool completely.

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