This high-rising, custardy, mushroom quiche is packed with sautéed mushrooms, a silky egg mixture, and melty cheese layered in a buttery, flaky, gluten-free crust.
Let’s get one thing straight—this isn’t your grocery store’s grab-and-go quiche. No offense to the shrink-wrapped version, but Thomas Keller’s mushroom quiche? It’s a full-blown culinary power move. We’re talking about a golden brown pie shell stuffed with sautéed mushrooms, layers of gooey cheese, and an egg mixture so smooth it's silky.
If you’re a mushroom lover, this one’s for you. If you’re not? Well, you might be by the time you finish reading.
Who Is Thomas Keller?
James Beard Award-winner. Perfectionist. The guy behind The French Laundry, Per Se, and Bouchon. Thomas Keller isn’t just a chef—he’s the chef. He doesn’t just elevate food; he makes it do backflips. And when he says, "I love quiche, but it has to be several inches high and made right," you better believe we’re listening.
Keller’s take on quiche isn't about cutting corners. It’s about craft. About using ingredients that matter—whole milk, heavy cream, large eggs at room temperature, and yes, the best gluten-free pie shell you’ve ever tasted.
Let’s Talk Mushrooms 🍄
Now, the real MVP here is the mushrooms. Or rather, the type of mushrooms. This recipe calls for white mushrooms and oyster mushrooms, but don’t stop there. Mix it up with shiitakes or maitakes if you're feeling bold. The point is, don’t skimp—this isn’t the time for sad, slimy slices.
And speaking of mushrooms, ever wonder where the best Fungi comes from? California, of course!
At Far West Fungi, they’re cultivating gourmet mushrooms like they’re aging wine. Temperature, humidity, and air quality all play a role. It’s a science, an art, and a whole lot of compost.
“Growing mushrooms is about replicating nature indoors.”
— From CA GROWN’s Far West Fungi feature
Want to try your hand at growing your own? You can. Check out This Mess is Ours for a DIY guide that doesn’t feel like science class.
Quiche Isn’t Just for Brunch
Don't sequester this mushroom quiche to side dish status. This mushroom quiche is a main dish in every sense. Serve it with a light salad or a crisp white wine, and you've got dinner.
Got leftovers? It reheats like a dream. Just pop it in a 350°F (180 °C) oven until warmed through. The flaky crust stays crisp, the filling stays creamy, and the mushroom flavor gets even deeper.
Hosting a crowd? Make two. Freeze one for later. Thomas Keller would approve.
For the Quiche Curious
If you’re just dipping your toes into the wide world of quiche, don’t stop here. There’s a whole variety of quiche recipes out there. But if you want the gold standard—the one quiche to rule them all—this is it.
The buttery, golden edges of the crust, the rich mushroom filling, the balance of nutty cheese and herbs? This is the kind of dish that makes people go silent at the table. That’s the goal, right?
If you find yourself looking for more fantastic quiche recipes to try, give my recipe for Tomato And Green Onion Gluten-Free Quiche a whirl.
The Final Slice
So, here’s the deal. Thomas Keller’s Over-The-Top Mushroom Quiche isn’t just a recipe—it’s a full-on experience. You may curse at your knife skills. You’ll second-guess your egg mixture. You might even panic at the wobbly center of the quiche. But when you take that first bite?
Totally worth it.
In Summary (because I know some of you just scroll for this part):
- It’s the best quiche you’ll ever make.
- Features a mushroom mixture of sautéed oyster and white mushrooms.
- Loaded with cheese and a custard made from heavy cream, whole milk, and large eggs.
- Baked in a flaky crust (preferably using this recipe).
- It’s perfect for a special occasion or a serious brunch flex.
- Serve warm or at room temperature, ensuring it slices cleanly.
- Savor every bite.
Over-the-Top Mushroom Quiche
This high-rising, custardy mushroom quiche is packed with sautéed mushrooms, silky egg mixture, and melty cheese layered in a buttery, flaky crust.
French