Delia Smith Mushroom Quiche Recipe

This mushroom quiche recipe is made with a crisp Parmesan pastry and golden fried mushrooms in a rich double cream and egg custard. The Parmesan and cayenne in the pastry give it a savoury bite that plain shortcrust cannot match. It fills a 23cm fluted quiche tin, serves 6 and takes about an hour and a half.

I make this for weekend lunches and it disappears in minutes. The leftovers are just as good cold the next day.

Mushroom Quiche Ingredients

The Parmesan Pastry:

• 175g plain flour
• 75g butter, chilled and cubed
• 40g Parmesan, freshly grated
• A pinch of cayenne pepper
• Cold water, to mix

The Mushroom Filling:

• 225g chestnut mushrooms, wiped and sliced
• 1 medium onion, peeled and finely chopped
• 25g butter
• 2 large eggs
• 2 large egg yolks
• 275ml double cream
• 50g Cheddar, grated
• 25g Parmesan, grated
• Salt and freshly milled black pepper

What You’ll Need

A loose-based fluted quiche tin is essential so you can lift the quiche out cleanly after baking. A MasterClass non-stick 23cm tin is a solid choice and comes with a 20-year guarantee.

Lakeland ceramic baking beans give more even heat than dried pulses during blind baking. A Joseph Joseph adjustable rolling pin helps you roll the pastry to a consistent thickness every time.

How to Make Mushroom Quiche

1. Make the pastry: Sift the flour and cayenne into a bowl and rub in the butter until it looks like fine breadcrumbs. Stir in the Parmesan, then add 2 to 3 tablespoons of cold water to bring it into a firm dough. Wrap in cling film and chill for 20 minutes.
2. Cook the mushrooms: Melt the butter in a frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft. Turn the heat up, add the sliced mushrooms and fry for another 5 minutes until golden and all their liquid has evaporated.
3. Blind bake the case: Preheat the oven to 190°C (170°C Fan / Gas Mark 5) and roll out the pastry to line a MasterClass or similar 23cm fluted quiche tin. Prick the base with a fork, line with foil and Lakeland ceramic baking beans, then bake for 15 minutes. Remove the foil and beans and bake for another 5 minutes to crisp the base.
4. Fill the case: Spread the cooked mushrooms and onions evenly over the base of the pastry case. Sprinkle the grated Cheddar over the top.
5. Make the custard: Whisk together the whole eggs, egg yolks and double cream in a bowl. Season with salt and pepper.
6. Bake: Pour the custard over the filling and sprinkle the remaining Parmesan on top. Bake for 30 to 35 minutes until the filling is set, puffed up and golden.
7. Rest and serve: Let the quiche settle for 10 minutes before removing from the tin. This makes it much easier to slice cleanly.

What Makes This Mushroom Quiche So Good?

• Fry the mushrooms until the pan is dry: Mushrooms release a lot of water when cooked. If you put them into the tart wet, the base will go soggy and the custard will not set properly.
• Use chestnut mushrooms for the best flavour: Chestnut mushrooms have more depth than plain white buttons. They hold their shape better during frying and give the quiche a richer, earthier taste.
• The Parmesan pastry is the secret: Adding Parmesan and a pinch of cayenne to the dough gives a savoury, crumbly crust that lifts the whole quiche. Be careful not to add too much water or it will turn tough.
• Double cream sets the richest custard: Single cream or milk will make it lighter but the filling may not set as firmly. Add an extra egg if you want to substitute.
• Try the same technique with different fillings: Delia’s quiche Lorraine uses the same blind baking method with a bacon and Gruyere filling.

What Should You Serve on the Side?

A crisp green salad with a sharp vinaigrette is the perfect partner for mushroom quiche. The acidity cuts through the rich cream filling. New potatoes tossed in butter and chives make it more of a full meal.

If you are serving this at a buffet, a bowl of coleslaw works well alongside the earthy mushrooms. A glass of light Pinot Noir or a crisp white Burgundy is a good match.

Does This Keep Well?

The cooked quiche keeps in the fridge for up to 2 days. The pastry loses some of its crunch but the flavour stays excellent. Cover loosely with foil to stop it drying out.

To serve it warm again, place on a baking tray and heat in a 180°C oven for 15 minutes. You can also freeze the whole quiche or individual slices wrapped in foil for up to 1 month. Thaw overnight in the fridge before reheating.

Nutrition Facts

• Calories: 450 kcal
• Fat: 35g
• Carbohydrates: 22g
• Protein: 14g

Nutrition information is estimated per serving.

Frequently Asked Questions

Can I use wild mushrooms? A mix of wild mushrooms adds wonderful depth, though they can be expensive. Chestnut mushrooms are a great budget alternative with more flavour than white buttons.

Do I have to blind bake? Yes. A liquid custard filling will make raw pastry soggy instantly, so blind baking creates a sealed, crisp shell that holds the filling perfectly.

What cheese goes best with mushroom quiche? A mix of Cheddar for body and Parmesan for sharpness works well. Gruyere is another good option, and Delia’s macaroni cheese uses a similar Cheddar technique if you enjoy cheesy bakes.

Can I make mushroom quiche ahead of time? Assemble it completely and refrigerate for up to 24 hours before baking. This actually works better than baking and reheating because the pastry stays crisper.

How does this compare to a standard mushroom quiche? The Parmesan pastry with cayenne sets it apart from a plain shortcrust version. It adds a savoury bite that makes the whole quiche taste richer.

You May Also Like

• Delia Smith Quiche Lorraine Recipe
• Delia Smith Cottage Pie with Cinnamon Recipe
• Delia Smith Macaroni Cheese Recipe