French quiche combines buttery shortcrust pastry with a savoury filling of eggs and cream. For a rich mushroom version with a crisp crust, Delia Smith Mushroom Quiche Recipe brings together golden mushrooms, cheese, and a soft, creamy custard.
Ingredients
This recipe serves 6 people and takes approximately 1 hour and 30 minutes, including preparation, chilling, and baking.
For the Shortcrust Pastry:
175g plain flour
75g cold unsalted butter, cut into cubes
40g Parmesan cheese, finely grated
2–3 tablespoons cold water
A pinch of cayenne pepper
A pinch of salt
For the Mushroom Filling:
225g chestnut mushrooms, sliced
1 medium onion, finely chopped
25g unsalted butter
2 large eggs
2 large egg yolks
275ml double cream
50g mature Cheddar cheese, grated
25g Parmesan cheese, grated
Salt and freshly ground black pepper
Equipment Needed:
23cm loose-bottomed quiche tin
Large frying pan
Mixing bowl
Rolling pin
Baking parchment
Baking beans or dried rice
How to Make Delia Smith Mushroom Quiche
Step 1: Make the Shortcrust Pastry
Start by putting the plain flour, salt, and cayenne pepper into a large mixing bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Mix in the grated Parmesan cheese, then add the cold water gradually. Start with two tablespoons and add a little more only if the dough refuses to come together. You want a firm pastry dough that holds its shape without feeling sticky.
Bring the dough together with your hands, flatten it into a disc, and wrap it. Refrigerate for 20–30 minutes. Cold pastry is easier to roll, and the resting time helps reduce shrinking in the oven.
Preheat your oven to 190°C (170°C fan) or Gas Mark 5.
Roll the chilled pastry on a lightly floured surface until it is large enough to cover the base and sides of a 23cm quiche tin. Gently press it into the tin, paying attention to the corners, then trim away the excess.
Prick the pastry base several times with a fork. Cover it with baking parchment and fill with baking beans or dried rice.
Bake for 15 minutes, remove the beans and parchment, and continue baking for another 5 minutes. The pastry should look dry and lightly golden.
I always recommend blind baking for a creamy quiche. It gives the pastry a chance to become crisp before the wet filling goes in.
Step 2: Prepare the Mushroom Filling
Melt the butter in a large frying pan over medium heat. Add the chopped onion and cook for approximately 5 minutes until softened.
Add the sliced mushrooms and increase the heat slightly. Cook for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and start turning golden brown.
Don’t rush this part. Mushrooms contain plenty of water, and putting them into the pastry too early can leave the bottom of your quiche soft and damp.
Continue frying until the liquid in the pan has evaporated. Season with salt and freshly ground black pepper, then remove from the heat.
Leave the mushrooms and onions to cool for a few minutes while you prepare the custard.
For me, chestnut mushrooms are the best choice here because they have a stronger flavour than ordinary white mushrooms. They also develop a lovely colour when fried in butter.
Step 3: Assemble and Bake the Quiche
Reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4.
Crack the whole eggs into a mixing bowl and add the extra egg yolks. Pour in the double cream and whisk gently until everything is combined.
Season with a little salt and black pepper. Avoid adding too much salt because the Parmesan and Cheddar already provide plenty of seasoning.
Spread the cooked mushrooms and onions evenly over the blind-baked pastry base. Scatter the grated Cheddar across the mushrooms, then carefully pour the egg and cream mixture over the top.
Finish with the grated Parmesan cheese.
Place the quiche in the oven and bake for 30–35 minutes until the filling is lightly golden and almost completely set.
Check the centre by gently shaking the tin. A slight wobble is fine, but the filling should not look liquid. If it still appears loose, bake for another few minutes.
Remove the quiche from the oven and leave it to rest for 10–15 minutes before cutting.
One reason I enjoy Delia Smith Mushroom Quiche Recipe is how well the creamy filling goes with the crisp, cheesy pastry. I prefer serving it warm rather than straight from the oven, as the slices hold together better after a short rest.
What to Serve With Delia Smith Mushroom Quiche
Mushroom quiche is rich enough to serve as the main part of lunch, especially with a fresh salad or some simple vegetables.
Green Salad: Fresh lettuce, cucumber, and rocket with a light lemon dressing add a pleasant contrast to the creamy filling.
Roasted Potatoes: Small potatoes roasted with olive oil, rosemary, and black pepper make the meal more filling without needing another complicated dish.
Tomato Salad: Sliced tomatoes with red onion, olive oil, and a little vinegar are excellent alongside warm quiche.
Steamed Green Beans: Tender green beans finished with butter and lemon juice keep the meal simple.
Crusty Bread: Fresh bread works nicely with a slice of quiche, especially if you’re serving it for lunch.
My favourite combination is a warm slice of mushroom quiche with a lightly dressed green salad. The fresh vegetables balance the richness of the cheese and cream without hiding the mushroom flavour.
Delia Smith Mushroom Quiche Nutrition Information
The following nutritional values are estimates based on six equal servings.
Nutrient | Amount per serving |
|---|---|
Calories | 580 kcal |
Protein | 16g |
Carbohydrates | 27g |
Fat | 46g |
Saturated Fat | 29g |
Fibre | 2g |
Sugar | 3g |
The exact values will vary depending on the type of cheese, butter, cream, and mushrooms used.
FAQs
Can I use ordinary white mushrooms instead of chestnut mushrooms?
Yes. White button mushrooms work well, although they have a milder flavour. You can also use portobello mushrooms or a mixture of different mushrooms. Just make sure the moisture has evaporated before adding them to the pastry.
Why is my mushroom quiche soggy?
A soggy bottom usually comes from wet mushrooms, underbaked pastry, or an oven that isn’t hot enough. Cook the mushrooms until their liquid disappears and always blind bake the pastry before adding the custard.
Can I make mushroom quiche without double cream?
Yes. You can use a mixture of single cream and whole milk, although the filling will be lighter and less rich. Keep the eggs in the recipe because they help the custard set during baking.
Can I prepare mushroom quiche the day before?
Yes. Bake the quiche, allow it to cool, and refrigerate it in a covered container. It can be kept in the refrigerator for up to two days. Reheat it gently before serving, or enjoy it cold.
Can I freeze mushroom quiche?
Yes. Allow the baked quiche to cool completely, then wrap it tightly and freeze for up to one month for the best quality. Defrost overnight in the refrigerator before reheating. The pastry may lose a little crispness after freezing.
How do I know when mushroom quiche is cooked?
The top should be lightly golden, and the filling should be set around the edges with a gentle wobble in the centre. It will continue firming up as it rests. Avoid baking until the custard becomes completely stiff, as this can make the texture dry and rubbery.
How should I reheat leftover mushroom quiche?
Preheat the oven to 180°C (160°C fan) and place the quiche on a baking tray. Heat for approximately 15–20 minutes, depending on the size of the portion, until piping hot throughout. The oven is preferable to the microwave because it helps restore some of the pastry’s crisp texture.