Quiche With Mushrooms

French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.

Quiche With Mushrooms

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • 1 sheet all butter puff pastry
  • 15 g butter (or olive oil)
  • 1 onion
  • 250 g canned sliced mushrooms (drained)
  • Salt and freshly ground black pepper to taste
  • 3 eggs
  • 150 ml heavy cream( 35%)
  • 5-6 thin slices hard cheese
  • fresh parsley
  • pinch nutmeg (optional)


  • Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
  • Evenly spoon the mushrooms mix on top.
  • In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
  • Place the cheese slices all over the pie. Sprinkle with nutmeg.
  • Bake on the bottom rack for about 35 minutes, until golden.
  • Garnish with herbs before serving.
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