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Perfect Morel Mushroom and Gruyère Quiche Recipe with Buttery Rye Crust

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A rustic yet refined French tart featuring a flaky buttery rye crust filled with caramelized morel mushrooms and a creamy Gruyère custard. Perfect for brunch, dinner, or special occasions.

Ingredients

Scale
  • 1 1/4 cups (150g) rye flour
  • 3/4 cup (90g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons (140g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 8 ounces (225g) fresh morel mushrooms, cleaned and sliced
  • 1 tablespoon unsalted butter
  • 1 small shallot, finely chopped
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Gruyère cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. In a large bowl, combine rye flour, all-purpose flour, and salt. Add cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
  2. Slowly add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; the dough should be slightly crumbly but hold when pressed.
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. While the dough chills, clean and slice the morels. Heat butter in a non-stick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes.
  5. Add the morels and cook until they release their moisture and turn golden brown, approximately 5–7 minutes. Season lightly with salt and pepper. Remove from heat and let cool.
  6. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8-inch (3mm) thick. Carefully transfer to the tart pan, pressing gently into the edges and trimming any excess.
  7. Prick the bottom of the crust with a fork to prevent bubbling. Chill for another 10 minutes in the fridge.
  8. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes until lightly golden.
  9. In a bowl, whisk together eggs, heavy cream, Gruyère cheese, black pepper, salt, and nutmeg until smooth.
  10. Spread the sautéed morels and shallots evenly over the crust. Pour the custard mixture over the mushrooms.
  11. Bake the quiche for 30–35 minutes, until the custard is set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean.
  12. Remove from oven and let cool for 10 minutes before slicing.

Notes

If crust edges brown too fast, cover with foil or a crust shield halfway through baking. Avoid overbaking the custard to keep it creamy and custardy. Use room temperature eggs for smooth custard. Sauté morels in batches to avoid steaming and achieve caramelization. Blind baking the crust is essential to prevent sogginess.

Nutrition

Keywords: morel mushroom quiche, gruyère quiche, rye crust quiche, mushroom tart, French tart, brunch recipe, savory quiche

Find it online: https://twirltaste.com/perfect-morel-mushroom-and-gruy-e-re-quiche-recipe-with-buttery-rye-crust-easy-homemade-french-tart-for-mushroom-lovers/