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Try a rustic quiche with porcini mushrooms and gruyere. A delicious dish with earthy, nutty flavors and a nice pungent cheese too! You will love this! | ethnicspoon.com
5 from 11 votes

Wild Mushroom, Gruyere, Mini Quiche Recipe

Wild mushroom quiche with gruyere is a rustic and delicious dish with earthy & nutty flavors and a nice pungent cheese too!

Course Main dish
Cuisine French
Keyword baking, cheese mushroom quiche, easy quiche
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: Change to adjust-> 6
Calories 305 kcal



  • 1 cup flour
  • 5 ½ Tbsp butter cut into pieces
  • 2-3 Tbsp cold water cold
  • tsp salt



  1. Preheat oven to 400° F.

Rehydrate the dried porcini mushrooms:

  1. Place dried mushrooms in a bowl and pour hot (not boiling) water over them. Allow them to sit for about 15-20 minutes. Drain and lightly squeeze most of the water out and chop finely.

Make the quiche dough:

  1. Grease the tartlet pans with butter. I use 4 inch pans.

  2. To make the dough: place flour, salt, and butter in a food processor. Add just enough ice cold water to bring the mixture together to form a ball.

  3. Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
  4. Roll out each piece into a circle to fit over the tart pan.
  5. Chill in the freezer for 30 minutes.
  6. Cut out 6 pieces of parchment to fit over the dough and fill with pie weights or beans.
  7. Blind bake the shells for about 10 minutes.
  8. Remove the pie weights and parchment.

Make the quiche filling:

  1. In a bowl, whisk together the eggs, heavy cream, thyme, and Dijon mustard until the ingredients are well blended. Place in the refrigerator until ready to use.

  2. In a skillet on medium heat add the butter and cook the shallots until they are translucent. Do not brown them. Add in the salt and pepper. Stir in the mushrooms, add the white wine and cook until the wine has evaporated.

  3. Allow the mixture to come to room temperature.

Fill and bake the mini quiches:

  1. Spoon mushroom mixture and Gruyere evenly into the 6 tartlets.
  2. Pour egg mixture over each tartlet.
  3. Bake in the oven for about 10-12 minutes or until a cake tester comes out clean.
  4. Garnish with thyme sprigs.

Recipe Notes

Frequently Asked Questions

  • Can I make these in advance? The fillings can be make up in advance and stored in airtight containers in the refrigerator for 2 days before you want to bake the tartlets. You can also make the dough and press into the tartlet pans then freeze for a couple days before you blind bake.
  • How long can I store the baked tartlets? After they have completely cooled you can store the tartlets in an airtight container for 2 days in the refrigerator. It is best to reheat them in the oven at 350°F for about 10 minutes. Be sure to bring them to room temperature before reheating.
  • Can I freeze the baked tartlets? Yes, you can freeze them in an airtight container for up to 2 months. To reheat: wrap them in foil, preheat your oven to 350°F and bake 10-15 minutes. The foil will help keep them from drying out. Keep in mind these are best when fresh baked from the oven.
Nutrition Facts
Wild Mushroom, Gruyere, Mini Quiche Recipe
Amount Per Serving
Calories 305 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 113mg38%
Sodium 327mg14%
Potassium 116mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 740IU15%
Vitamin C 1mg1%
Calcium 135mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.