over-the-top mushroom quiche

This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring. Without a base. This crust takes no prisoners and my 2007 take — a slippery, torn-up, leaky shell that only held half the quiche batter and dribbled much of that, too, onto the oven floor — was nothing to write home about. Not that this stopped me; this is, after all, an Internet Weblog.

the chilled buttery shell dougha ruler helps, sometimesto transfer the doughunfolding the dough inside

I finally got back to it last week and here’s the point in the story where I’m supposed to tell you that four years later, I won. In the Smitten Kitchen vs. Thomas Keller’s Buttery Quiche Shell smackdown, Smitten Kitchen prevailed. Take that, commenter who said “you know, this IS a Thomas Keller recipe so it’s not meant for the casual home cook,” and that “some things should be left to the pros.” Alas, I’d totally not seen and patched the tiniest of holes in my shell and a small amount of filling dribbled out. And then a huge chunk fell off the crust as I was trimming it. I did it to keep it real, okay?

draped over, like a blanketall pressed in pie weights and uncooked riceready to remove the weights

Nevertheless, if anything, that comment is the reason I’m here today because I could not possibly agree less. You are every bit as entitled to make this recipe as the most entitled commenter; what you may need — and what I needed — is a little more detail, the kind of detail that anticipates where most home cooks tend to struggle with buttery doughs.

a mix of mushrooms
a great big pile of sliced mushrooms
sauteeing the mushrooms
assembling the epic quiche

And that detail? There’s actually only one: Keep. Your. Dough. Cold. Cold butter is firm and holds a shape; warm butter is mushy and has no structure. We talked about this ever-so-briefly last summer when I made apple pie cookies, and it bears repeating: Promise me that you won’t mess around with soft dough, here or anywhere. The single easiest way to master crusts is to decide at the outset that you won’t waste your energy on limp, stretchy dough. As soon as your dough softens, transfer whatever you’re doing to the freezer for two minutes to chill it again. Soft dough is hard to work with. It gets sticky and you compensate by over-flouring it. It will also annoy you and make you think that you’re bad at working with dough but you’re not. You’re just warm-blooded and you need to put the dough back to chill for two minutes.

a towering, crowd-feeding quiche

The process for this dough is no different, but there’s just more of it: bigger volume, more rolling and a higher proportion of butter to flour. It gets soft faster.

the crust-trimming begins!
this is where I hold my breath
some more trimming is in order

But why, Deb? Why would I make such a pesky-sounding quiche? you ask. Because, my friends, this is the quiche your weekend needs. This is quiche for a crowd. I love thin and delicate savory tarts but the effort that goes into those eight little wedges hardly balances the speed in which they are diminished. And when you want to make quiche for a big brunch, or an Easter lunch, or a bridal or baby shower or for your family that looks suspiciously at quiche and then reaches for seconds, it’s nice to only have to make one. One towering quiche. Thomas Keller gets this. This recipe, even with its fussy crust preparation, is worth fighting for because in the end, you will totally conquer it, everyone will love it and then you get to do this.

[You can come back here in an hour when you’re done hitting Random on that site. I totally understand.]

a quiche to feed a crowd
over-the-top mushroom quiche

Happy holidays, from all of us.

One year ago: Apple Tarte Tatin, Anew
Two years ago: Tangy, Spiced Brisket and Radicchio Apple and Pear Salad
Three years ago: Bialys, Braised Artichokes with Olive Oil and Lemon and Chewy Amaretti Cookies and Artichoke Olive Crostini
Four years ago: Shaker Lemon Pie and Spring Panzanella
Five years ago: Mixed Berry Pavlova, Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding

Over-the-Top Mushroom Quiche
From Thomas Keller

[Adaptation notes: I tweaked the ingredients, just a little; added weights and lots of directions that I hope will make this recipe easier for the pastry-averse.]

Keller recommends that you use 1 pound of oyster mushrooms and 1 pound of white button mushrooms for this recipe. I used a smaller mix of the two, plus a pound of cremini (or baby portobello) mushrooms. Use whatever you’ve got around. I insist that while a large mix mushrooms are wonderful to cook with, you can get plenty of delicious flavor in this quiche from any everyday mushrooms you can get at a good price.

He also recommends that you use 2 cups milk and 2 cups heavy cream. I did this, but have made many quiche successes in the past with all milk, some milk and some half-and-half, or just a higher proportion of milk (say, 3 cups) to heavy cream (i.e. 1 cup).

To par-bake or not to par-bake: Par-baking tart shells is, honestly, my least favorite cooking task. I would rather empty the dishwasher twice in an afternoon. However, doing so ensures a more crisp, browned crust. If you’re not overly concerned about this, you can skip this step and just pour the filling into the chilled unbaked shell. If you’d like to go the extra mile, the directions are included. Warning: A 9-inch pastry ring holds 15 cups of filling. You will need 15 cups of pie weights, dried beans or rice (that you don’t wish to cook later, as the toasting will make them take forever to cook) or pennies/loose change. I used a canister of old rice and pie weights and still came up an inch short.

Update 4/12/12: After reading a few comments about the softness of the quiche, I realize it would have been helpful to mention at the outset that this quiche is a bit softer and creamier than most. Keller says he prefers his that way. It’s likely to be less sturdy than many of us are used to. For example, in the two Julia Child quiche recipes I know, the proportion of milk/cream/dairy to the same number of eggs (6) would be anywhere from 2 to 3 cups, not 4. So, if you’re concerned you may not like a softer quiche, you can add another egg or even two to it.

Buttery Pastry Shell
2 cups (250 grams) all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup (2 sicks or 225 grams) very cold unsalted butter, cut into a small dice
1/4 cup (60 ml) water, ice cold
Neutral oil, for brushing springform

1 tablespoon (15 ml) olive or vegetable oil
2 pounds (905 grams) mushrooms (see Note up top for suggestions)
Salt and freshly ground black pepper
1 tablespoon (15 grams) unsalted butter
2 shallots, minced (I used 4 small because I’m a rebel)
1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
3/4 cup (2 1/2 ounces or 70 grams) Comte, Emmantel or Gruyere, grated
2 cups (475 ml) milk
2 cup (475 ml) heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg (optional)

Make buttery shell: In a stand mixer fitted with the paddle attachment, mix 1 cup of the flour with all of the salt. Then, with the machine on low speed, add the bits of butter, a handful at a time, until the butter is completely incorperated. Add the remaining flour until just blended, then the cold water until thoroughly incorporated. Dump dough onto a piece of plastic wrap and form it into a flat, round disc. Wrap it with the plastic and chill it for at least one hour, preferably overnight, and up to two days.

Prepare shell: Set the ring of a 9-inch springform pan, leaving the hinge open, on a rimmed baking sheet lined with parchment paper. Brush the inside of the ring with lightly with oil and set aside.

Generously flour your counter, then place the chilled, unwrapped dough on the flour and flour the top of the dough. Roll you dough into a 16-inch round. The dough is going to be very hard at first, but keep at it, pressing your rolling pin gently from the center; it will get easier as it stretches out, and it’s best to start when its very cold as it will remain the coolest/most firm longer. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. If at any point the dough becomes sticky, soft and, frankly, annoying, just slide it onto a floured baking sheet and pop it into the freezer for two minutes for it to cool down again. If it tears, just overlap the sides of the tear and roll them back together. Don’t fret tiny holes; there will be time to patch later.

You can transfer your dough to the prepared pastry ring in one of two ways. Keller’s method is to roll it up on your rolling pin, then unroll it in the ring. I like to gently fold mine into quarters, without creases, and unfold it in the ring. Gently lift the edges so that the slack of the dough drapes in. Press the dough into the corners and up the sides of the ring. Trim the overhang to 1-inch and please, save your scraps. (I did not. The ring your see pictured is round two. I don’t want to talk about it.) Chill the pastry shell (and the scraps, so they don’t get mushy) in the fridge for 20 minutes (if par-baking) or until needed (if not par-baking).

Preheat oven to 325°F.

Decide if you want to par-bake your buttery pastry shell: Read the Note up top first.

To par-bake your pastry shell: Line your chilled buttery pastry shell with a 14-inch round of parchment paper, or, if your parchment paper isn’t that wide, two sheets in opposite directions. Fill completely (or whichever wall parts aren’t filled will collapse a little) with pie weights/dried beans/uncooked rice/loose change and bake in your preheated oven for 30 to 40 minutes, or until lightly golden at edges. Carefully remove weights and parchment paper and return shell to oven, baking another 10 to 15 minutes longer, until “richly brown” (as per Keller) on bottom. Set aside to cool while you make your filling. Leave the oven on.

Prepare filling: In a very large skillet, heat the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.

Assemble quiche: Whether or not your par-baked your buttery pastry shell, check it for holes or cracks that would cause leakage. If you see any, seal them with the trimmed scraps from the dough. Scatter 1/4 cup (one-third of) cheese and half the mushrooms in the bottom of the pastry shell. Either in a blender (Keller’s recommendation) or with a hand whisk (what I did), mix half the milk, cream and eggs with 1 1/2 teaspoons kosher salt (this seemed like a lot, I used less, wish I’d used the full amount), several grinds of black pepper and a pinch of nutmeg (if using) until frothy. Pour into the pastry shell. Top with another 1/4 cup of the cheese and remaining mushrooms. Make the custard again with the remaining eggs/milk/cream and same seasonings and pour it into the shell. Sprinkle remaining 1/4 cup cheese on top.

Bake quiche: For 1 1/2 hours, until nicely bronzed on top and the custard is just set. (My tester came out damp but not eggy; i.e. clean.) Let cool in pan until warm.

Serve quiche: Using a serrated knife, trim the pastry shell flush with the top of the pan. Run your knife around the outside of the quiche, inside the ring to make sure it’s not stuck anywhere. Take a deep breath. Lift the springform pan ring off the quiche. Applaud. You can trim your crust further if there’s a big gap between the top and the top of your crust but you might want to do so more neatly than I did. Cut the quiche into wedges and serve warm, with a delicate greens salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

344 comments on over-the-top mushroom quiche

    1. jenskitchen

      Thank you so much for this. This has become an Easter favorite for us (this is my 2nd year making it). I used my gluten-free pastry crust in place of this one, but with your tips and it was gorgeous!

  1. Anna

    Mushrooms? Cheese? ENORMOUSNESS? How can I possibly resist?!

    (P.S. Your “Not that this stopped me” looks as if it should be a link – colored like one, acts like one when you hover over it – but it’s not clickable.)

    (P.P.S. This is my first top-ten-commenter day in all my years of Smitten Kitchen following. Yay!)

    1. deb

      Hi Anna — Thanks, fixed now! And the early bird always catches the egg (or me, before I have to run off to my Seder… in two minutes.) :)

  2. Joyce Loring

    Good for you, Deb…I love going back to eventually conquer something that failed the first time. This looks sublimely divine!

  3. I used to make a version of this quiche every weekend at the restaurant. And it was always patch-patch-patch the crust! This looks great. Take that, TK! :)

  4. Anna

    bravo!!! this is exactly how we served our quiches at a lovely restaurant i worked out pre-baby. my favorite was one with smoked salmon.
    i now, swear by, preparing quiche in a springform pan and making it GIANT. it is really the only way to go. congrats, on the conquer.

  5. I remember that original post, although I had to go looking for the snarky comment because I didn’t remember that (and now I see that it was made long after the original post date). LOL! Fascinating comment to leave on a cook’s blog! Anyway, congratulations on conquering the TK quiche, and in such spectacular fashion. This is a quiche. Mile-high perfect and stuffed to the gills with ‘shroomy goodness. [High five]

    1. Helen K

      Hi there, Deb
      The Mushroom quiche looks amazing.

      Two questions please;
      1. I’ve been baking for 60 years and I can’t get why the pan base can’t be used.
      2. Similarly, how did you transfer the large baked quiche to a serving plate?

      Thanks, Helen K, Burlington, Canada.

      1. deb

        It’s written with a pastry ring in mind, hence making the springform more pastry ring-like. You’ll be fine with the base. Some people find that it gets more crisp underneath without it. I usually bake on parchment, regardless, which can be used to help move it around (plus a board or plate). You can also line the springform, if you’re using the base, with a circle of parchment.

  6. Jen

    Aaahhhh!!! This makes my quiche loving heart flutter. Though not a huge mushroom fan, my brain is already swimming with a million other ingredients I could use. This crust looks incredible. Can’t wait to try this out.
    PS- way to prevail over the snobs. Love it and this blog.

  7. I totally respect and love the fact that you posted that other one a while back even thought it might not have been the greatest success. Yeah, the definition of a weblog I guess – it doesn’t all have to be perfect. But who’s cooking ever is anyway? I’m sure Thomas Keller has a team of people doing the perfecting thing for him! And perfect timing, Deb, because I’ve been wanting to conquer the quiche myself so I’m glad you ironed out all the kinks first so I can look like a master! (Promise to give YOU the credit when I present this to my hubby though :)

  8. Amy

    This looks amazing. I love mushrooms with eggs – congrats for finally mastering this quiche. The sauteed mushrooms seem delectable.

    mon amy

  9. tj

    …Oh Miss Smitten – you ROCK! Mr. Keller should give you a lil’ shout out for this. I’m just sayin’. ;o)

    …I just love reading your recipes/posts. Your writing style is second to none and the recipes too. And that link to that funky dance? Priceless! lol… :o)

    …This quiche sounds like work but work that is richly rewarded. I will definitely be adding this one to my recipe box to try when I’m having one of my Martha days days in the kitchen. Or, Miss Smitten days, whichever – no difference. ;o)

    …Thank you for sharing this recipe!

    …Have a lovely weekend Smitten Family!

    …Blessings :o)

  10. Kat

    This recipe has bested me twice! I will try again with your notes – I am so excited to see it here! I’ve dreamt about mastering this “deep dish” (if you will) quiche and with this push am going to give it a third try!

  11. Jessica

    So here’s the thing…This looks amazing and I want to make it RIGHT NOW. But I have a problem- I really really REALLY hate mushrooms. One of those childhood dislikes that you think you’ll grow out of someday and so at least once a year you try something with mushrooms just to see if it’s over yet and maybe you can finallystart eating them like a normal person and then you realize that EWW YUCKY GET IT OUT OF MY MOUTH.

    So…any recommendations for other types of filling? Massive amounts of cheese, bacon, leeks? Anything?

    (Also- You are the champion. Give yourself a pat on the back!)

  12. Jordan Riley

    Yum. And also, yum. And also, congrats on showing that quiche (and commenter) who’s boss. And also, yum.

    Now to decide whether I’m waiting until I get home from college in June to make this or trying to modify it for a 9×9 pan…

  13. Jordan Riley

    Also, when I decide that this whole polisci thing isn’t working and open a cafe/bakery/bookstore instead, I’m totally making all of my quiches in a springform. Because that is gorgeous and awesome.

  14. Meliss

    I am an ardent fan who has never commented before. But after reading your post, I couldn’t resist. I had the exact same experience with this quiche the first time I made it. The simple step of checking for and patching holes in the crust seems to be a glaring oversight of the original recipe. As always, thanks for testing out these recipes and filling in the blanks where appropriate!

  15. Fiona

    It is 2:40 in the afternoon; I have not had breakfast, or lunch. Reading this recipe has caused an unintended Pavlovian dog like reaction in me!

    I’m kicking myself, why oh why did I not buy more mushrooms the last time I was in town? (Yes, my nearest food store is 10+ miles away, nearest street light only about 4 miles!) If only I could make this right now, I know I’d feel so much better!
    I was wondering if it were possible to cut the bottom of the quiche, like a big cookie cutter, and then line the sides of the spring form pan with a long rectangular strip of buttery crust dough, pinching the corner seam and side seam as you go? Has anyone ever tried that?
    P.S. If I love this half as much as I loved the mushroom lasagna, then I am hopelessly smitten!

  16. Kate

    Thanks for the tip on cold dough! Thankfully I have never had a pastry disaster but I have gotten pretty frustrated a time or two while rolling dough for various recipes. This looks amazing

  17. Hey Deb, the quiche looks fantastic! Thomas would be proud. I made it years ago when I first got the Bouchon cookbook. It’s a great method for quiche. Now I make a version that is not as high, and I just use Martha’s recipe for Pate brisee in her baking book and it comes out perfect everytime.

  18. NB

    Oh. My. Word.

    I, um, kind of want to take a bath in that mushroomy goodness. Is that gross? Probably/maybe. Still: Whoa. Yum. Thank you.

  19. Catherine

    I agree with you wholeheartedly; that commenter could not have been more incorrect about Keller’s recipes, and I honestly believe Keller himself would take offense to the assertion that home cooks cannot master his work. Ad Hoc at Home immediately springs to mind, and was specifically written to be a more home-spun take on his food and cooking methodology. With that said, this quiche looks incredible, and I will definitely be making it soon!

    P.S. Keller’s recipe for basic pie crust is amazing.

  20. Christina

    Mushroom + Thyme + Cheese = amazing. One thought — I like to make pie crusts in the food processor. It seems to take less time to bring things together just enough. Might be a way to tackle this unseemly (but delicious) amount of dough.

  21. Whoa, take a look at all those mushrooms! You weren’t kidding about the mushroom quiche….and I LOVE it! I put mushrooms in ever single egg dish I make…actually I put mushrooms in almost everything. Great advice on the pie crust – sometimes I get too excited to let it chill, but it seems to always work out better when I’m just patient and allow it to cool in the refer. Your quiche is exactly what I want for brunch on Sunday. I love that it can feed a lot of people and the flavors are terrific!

  22. Steven

    I’m curious as to why you leave the springform pan ‘open’ (unhinged) the whole time. Unless I’m missing the direction to close it up.

  23. That looks and sounds amazing. I’ve forgotten parchment when using pie weights and had to dig out the weights. It was terrible. Do you think the freezer approach (aka the no shrink tart dough approach) would work instead of the weights or is there too much butter?

  24. Hi Deb, nice one conquering the Mt Keller Everest of quiches. In relation to your note about the salt in your custard, I’d recommend a little extra step-keep the skillet after the mushrooms have been cooked and when your custard is mixed, drop a teaspoonful onto a hot skillet, it cooks in seconds and allows you to taste and adjust the seasoning. This means after all your hard working nailing the tricky pastry you won’t be disappointed by missing out half a teaspoon of salt in a less than rock star custard.

  25. Amy

    This looks gorgeous and delicious, and good for you for your persistence! And also: I cannot believe how much that comment annoys me. Wowza. What a snob. God forbid home cooks should have the audacity to try a new recipe or to develop new skills, eh? In fact Deb, I think it’s *fantastic* that you posted about your failed version–I think it’s really important for people to see that even incredibly skilled cooks have days when stuff just. doesn’t. work. It doesn’t make them bad cooks.

  26. Blimey that’s an effort but I bet it’s worth it – looks great, but I’m not sure I have your persistence! I really should make more of an effort with pastry (I cheat and buy the ready made stuff from the supermarket) but I’m certainly going to have a go at the delish mushroom filling!

  27. An outstanding quiche! I just love all the mushrooms and over-the-top crust. Rani had a good tip about tasting a bit of the custard first in the hot skillet.

  28. Amanda

    I had a crust disaster with a quiche on Mother’s Day. I let my dough get to warm and stretchy (zoinks!), repaired the rips with the pinch method, & par baked it, and then had disaster when I tried to take it out of the oven and half the crust broke off! I sent my poor husband to the grocery store to buy a premade pie crust, and got to my mom’s house 2 hours late. It was still a good quiche though!

  29. Hey Deb,
    Absolutely can’t wait to try this. My mouth is watering like crazy. I had the same question as #52 commenter Steve. Do you have to keep the hinge on the springform ring open the whole time? Thanks again for posting clear instructions on how to work with dough-hands down the trickest thing to do in the kitchen. You totally rock.

  30. Gosh, that looks yummy! I generally have no fear of crusts, but I’m not so sure about this one — the high sides of the pan are a little scary!

  31. Alice C.

    Looks absolutely delicious! Also, I just wanted to say.. I’ve been following your blog for 2+ years now… and my friend sent me the link to it the other week saying I would enjoy it. I laughed and told him, “I love Deb!”. He replied with… “you know her?” Me, “I WISH! But no, I’ve just been an avid follower for a long time now.” <3

  32. Jane

    Oh my god, this looks amazing. I’ll have to get over my fear of making pastry and replace my broken food processor before I make this one. Glad you seem to love mushrooms as much as I do Deb! Happy Easter :)

  33. Hi Deb, This looks fabulous and so very impressive. I am not sure my baking skills are up to it. I am more of a cook than a baker. I want to tell you that I am so amazed at what you have accomplished here at smitten kitchen. I am just starting my own cooking blog and every effort makes me appreciate yours more.

  34. Absolutely stunning, and no amount of mushrooms is ever too much to be over-the-top! I also wanted to say I am greatly indebted to your wonderful lemon-ricotta pancake recipe–just whipped up a half-batch and topped them with a dollop of homemade ricotta, a smear of almond-lemon curd, and a drizzle of honey :) It’s always thanks to you and your fearless, inspiring cooking and baking on Smitten Kitchen! Best to you and your family this holiday!

  35. This post probably hits home more than ever. Mushroom Quiche is one of the First things I ever made as an adult. My mom was a great cook, but my Mushroom Quiche (inspired by those mail order recipe cards popular in the 80’s was a new intro that the fam seemed to love and still do.) This is sooooooooo much better!

  36. This looks great and we will give it a try. Funny, we LOST the Thomas Keller smackdown a few years ago (still a sore subject around here). This gives us a reminder it is good to try again, even after a “fail”. Great photos, btw…

  37. eileen

    I usually don’t eat the crust on a quiche because it is often not very good. This filling and crust looks very enticing . The happy dance link is very cute but I think that we, your faithful blog readers, should get to see your own happy dance moment:} Hope you enjoy your seder!

  38. Tamara

    Question on the par-baking, when I lift out the parchment and weights, part of the cooked crust always comes with it. Patching is OK when it’s going back in oven, but when it’s for a no-bake pie, it’s frustrating. Any tips- like let it cool, or cook longer, etc? Thanks so much!

    1. deb

      Hi Tamara — Just be real gentle when you remove the paper. You could also spray it lightly with oil, but I find just being real gentle/slow movements allows me to get mine out cleanly.

      Katie — Good question! Keller says 12. I feel like there’s some potential for 16 if other things are being served. I’ll update the recipe to note this.

      Deanna — I don’t think the freezer would work for this tart because there’s so much wall. But I don’t think that it absolutely has to be par-baked either. It’s nice but unless you feel very strongly about well-bronzed crisp crusts, not necessarily worth the extra effort.

      Valerie — Prayer! I think that with two large spatulas (and prayer) it could be done warm. I actually had dinner plans the night I made this and chilled it until the next day, so it was much easier to move. Maybe I cheated?

      About the hinge open — So, the part of this story that I didn’t get to (because this was already the longest post, ever) is that I actually conquered this style of crust over a year ago for a recipe for my cookbook. In my book’s method, you keep the hinge closed (I wasn’t following Keller’s recipe or method; just wanted a deep crust for something) and once you trim it, you open it. Honestly? I think there’s more logic to that and it’s easier to lift it off. That said, with the hinge open, the quiche holds more and I’m sure that Keller intended his recipe to fill the open-hinged, not close-hinged volume. Nevertheless, since my quiche did not go all the way to the top once baked, theoretically, either method would work.

  39. Beth

    Oh,my, you will not believe this, but I went through the exact fail/succeed with Thomas Keller’s quiche recipe! My first go several months ago was such an epic fail due to unpatchable, leaky holes in the parbaked crust, it was reinvented on the spot into breakfast pizza. But what a reward to get it right! It is simply amazing!

  40. Erica

    I just thought you’d like to know that I learned how to make croissants this week, and the whole time I was rolling them out and folding them and rolling them out and folding them, i repeated your cold butter spiel to myself like a mantra every time i got frustrated and had to pop the dough back into the fridge for a bit.

    They turned out delicious.

  41. Recipes like this make me curse my luck in having a mushroom allergy :( Maybe I can substitute them with leeks or some other vegetable. Any suggestions?

  42. jwg

    I’m too old to fuss with the pastry but the filling sounds incredible. Any ideas how to scale the recipe down for a 10″ pie plate?

  43. Susan

    The quiche is gorgeous. That crust is so flakey and buttery looking. This is what I love about your attitude; you will not be thrown by a recipe, especially if someone throws down the gauntlet in the form of a dismissal. You are the champion of the cooking people! Thank. You. Deb.

  44. My husband ALWAYS goes back for a second piece of my quiche, and then we end up without enough leftovers. This might be a good way to ensure that we have a couple of dinners plus lunches out of one night of cooking! I’ll have to get a springform pan for it, though…

    I’m also with the other commentor who said she hates mushrooms. YEUCK. I know it’s boring, lame, and not exactly “French,” but we usually just toss in 1/3 cup chopped onion, 1/2 lb cooked bacon and a big bag of whatever kind of shredded cheese was on sale. We’ve also done other kooky quiches like onion, ground beef, and cheddar cheese; spinach and feta; and tomato and goat cheese. But my husband still likes the fake quiche Lorraine (bacon, cheese, onion) the best.

  45. Char

    Great post, and very timely for me – I have been planning to tackle a tall quiche like this for brunch this weekend (different filling though, bc of a guest who doesn’t like mushrooms), having read Michael Ruhlman’s post on quiche, using the 3-2-1 pie dough ratio (which sounds much more forgiving than TK’s 1:1 ratio!) and custard ratio. MR specifically says a springform ring won’t work, but that never made sense to me, so I was planning to try it anyways. Thank you also for replying to the other commenters who asked about buckling the ring – now that I know it’s likely a volume issue and not one that goes to the validity of the recipe, I think I will try it with one further piece of insurance: the bottom of the springform pan. I’m glad you persevered – that quiche looks absolutely epic, and you’ve given me the confidence to try a version of my own.

  46. Ada

    Another tip for keeping the crust cold while you work with it (especially useful in the summer), is to pre-chill your work surface by placing an ice pack or a bag of frozen peas on the counter where you’re about to work. Leave it for a few minutes and you have a nice chilly spot for when you start rolling out the dough!

    Also, that quiche looks incredible. I think my favourite is still the half mushroom half leek variety.

  47. Mikki

    This looks so amazing! mushrooms are my favourite food, ever!
    Just wanted to let you know too that there’s a massive pop up add with sound coming over my page here (samsung something or other) which surprised me a little. Know how you feel about ads so thought i’d let u know just in case. Never had that on your site before!
    Thanks for the recipe :)

  48. Thanks for tackling this monster of a quiche-it is absolutely gorgeous! I was planning on making quiche for Easter, and I might just be crazy enough to try this one for the first time (scary when it’s for company AND a special occasion!!!). You said you made it the night before, which is what I would love to do. Two questions: was the crust still crisp? And how did you reheat it? Thanks for your inspiration- you are amazing! :)

  49. sabi

    I have made this recipe quite a few times and half the time I have used decent quality store bought pie dough that comes in sheets (I knead 2 sheets together). The beauty of this dish is in the custard and when baked properly how incredibly silky it becomes. So a decent crust is more than acceptable. The biggest “trick” is not to overdo the filling ingredients – again its about the custard more than the other fillers – and overfilling makes it more grainy than silky. Of all the combinations I have tried the best combo is one Keller has with leeks and blue cheese ( I use gorgonzola) – absolutely heaven.

  50. sabi

    BEETREE – you can bake it even 2-3 days before (As Keller suggests as well). As a matter of fact it has to be cold otherwise you cant really slice it. It reheats beautifully in 15 minutes. Its the perfect entertaining dish.

  51. Lena

    the quiche looks delicious but more importantly that site made me laugh so intensely i both cried and fell off my chair.

  52. erin

    @ Sabi-
    PLEASE tell me which brand of store bought crust you used! This crust has been my BANE for the 3 years I’ve been trying to make it! I need a showpiece quiche, but I need to make 8 of these for a party, so to take the time to make this dough seems not only stupid, but insurmaountable!

    Deb, I will try to tackle this MF of a recipe, yet again, with the help of your detailed instructions, but I’ll do it at home for a nice, small family party, where we all appreciate time-taking loveliness in our food. But for a massive brunch, NOOOOO!

  53. Libby

    This looks wonderful….but but how do you transfer the quiche to a serving plate without destroying it? One wouldn’t want to serve it on a baking dish, right?

  54. sabi

    I dont remember the brand! – if they have it and not all supermarkets do, it will be in the frozen section where they always have puff pastry in shells, rolls etc. But don’t get puff pastry thats not the same. The package will say shortcrust pastry or pie crust. Also you could make other versions that are a little bit more stable – Keller’s is especially tricky because of the high butter content. Most decent cook books have a version of short pastry in some form. If you do try Keller’s version again give it a long rest before rolling out – I leave it overnight, roll it out, line the spring-form and freeze it (as he suggests) before baking. Then make sure your pie weights come to the top not just half way – this should stop the shrinking (usually my dilemma) . Also make 1-1/2 time the amount and roll it a little bit thicker until you get the hang of it that also helps plus you will have more on hand to patch holes if necessary after you remove the pie weights mid way through blind baking. Again this quiche is 95% about the custard so any decent crust that will contain it is good enough.

  55. I actually bought a special ring to make this quiche, which, is still in the plastic on my shelf….down the basement, in a box, sigh!

    You have inspired me to finally make this, as soon as I get back from vacation, and I plant my garden, and wash all my curtains.


  56. This is one of those….must wait for summer vacation to get home and have equipment recipes…I can’t wait. Also now that you’ve discovered it I guess the whole world actually does read whatshouldwecallme!

    1. deb

      SS! — It was so very nice to meet you last weekend. Indeed, I lost about an hour+ of work this week when I found the site, but I have never laughed so hard. Happy cooking!

  57. Oooh just had a dramatic experience with this. I guess there were holes in the bottom I did not see, so when I poured my filling in, it spread all over the baking sheet. I managed to save it a bit by baking it for a little bit and scooping the firmer filling back in, but what do you think of just leaving the bottom of the springform pan in just in case? I’m about 15 minutes away from it coming out of the oven, hopefully everything turned out in the end…fantastic recipe despite my issues.

    1. deb

      Tracy — Oh no! I think the advantage of not having the springform base is that it’s easier to remove from the pan — i.e. you can just slide the parchment over a serving dish, or, if there are no leaks, slide it off the parchment (with two large spatulas and some prayer, as I suggested in an earlier comment!) onto a dish. That said, I don’t see why one cannot line the bottom of a springform with a round of parchment paper and possibly have the same effect.

      Pastry people with a lot more experience with tart rings than me — Can you add some insight as to the advantages of using rings over a parchment lined springform? Is it so that it’s easier to make multiple tarts on one baking sheet? Is it more about having custom sizes and larger quantities (i.e. a few pastry rings are a heck of a lot cheaper than the same number of springforms)? I guess what I mean is: Is there any technical advantage to making this quiche without a base, as Keller suggests or do you think he suggested it because that’s just the way that classically trained chefs do these things? Thx!

  58. I think it’s so funny and ridiculous when people post snobby comments like the one you mentioned from your last attempt at making this quiche. I don’t get it. If you get your kicks from anonymously bashing people online…hmmm. :) Besides, if being a pro means you get paid for doing something, you’re kind of a pro. Just a different kind than TK.

    Also, this quiche makes me wish I liked mushrooms. :)

  59. What a beautiful quiche – and stuffed with loads of mushrooms – SOLD! We seem to devour quiche very quickly in our house and I admit that as much as I enjoy quiche I do sometimes wish it was a bit more substantial and this amazing creation looks like it would fit the bill. I don’t know if I’m up to the pastry task – not being fond of making pastry myself – but I think I may have to accept the challenge!

  60. This looks SO gorgeous. I can’t wait to try it! You may already be aware of this, but I thought I would just mention it. When I tried to pin this on Pinterest, all of the photos appeared for one quick second, then disappeared. I would love to drive more traffic to your site because your recipes and photos are incredible, but I can’t do it. I wish you the best of luck. You are CLEARLY very talented!!!

  61. Sarah

    This is why I’m so excited for your cookbook. Not this type of recipe necessarily, but the way you talk us through it and make us feel like everything is going to turn out really well.

  62. Samantha

    This looks amazing! I definitely want to try it ASAP. Oh, and I did keep pressing the random button over and over. So fun!

  63. Geoff

    I’m going to try to make this for Easter brunch tomorrow. I think I’m going to make the crust and pre-bake the crust today so that I can get the quiche in the oven quicker tomorrow morning. Any suggestions on how to store the baked crust… I’m thinking it doesn’t need to go in the fridge once its baked… so maybe just tightly wrapped in plastic wrap?

  64. KissTheChef

    I have to try this one. One suggestion that may help for people who don’t have enough pie weights, etc… Since you are using a large 9″ pan, you should be able to put a smaller round casserole dish in the center of the crust, then put the rice/beans/weights around the outside of the casserole dish to fill “up” the sides of the crust. It would also make for less to clean up…..Hope that helps…

  65. tai

    Sweet quiche! if at first you don’t succeed and such… wow that website is a total time warp. i lol’d for an hour and half and didn’t realize it!
    thanks! :)

  66. Milkshaking

    Hi there Deb I have an answer for you, but it’s not because I have ANY experience working with pastry apart from making sausage rolls one time. Anyhow, it’s from a great book ‘Maggie’s Harvest’, by an Australian cook Maggie Beer you might like to take a look at sometime.
    She says she got the idea from Los Angeles chef Nancy Silverton. One, it’s good if you lose the detachable bases regularly. (Yes.) Also, using a tray without a lip, baking paper and an unfluted ring allows the cooked tart to slip straight from the plate from the baking sheet, you can then gently ease off the band.
    Hope that helps. Love the pie. Just in time for our Autumn, and we are going huinting for slippery jacks and pine mushrooms.

  67. Jillian L

    This looks incredible, but a decent amount of work – can it be made ahead and chilled over night? I have not made quiche that early before but for a bunch I’m thinking that may be required. Any idea if I should make it completely then reheat the next day, or if there is another stopping point? Thanks!

  68. i would scream and do a little dance when lifting up the sides (as your photo shows) and it looks as gorgeous as it does. “Take that snippy commenter!”…maybe just me? Anyway, it’s beautiful. Great job.

  69. Peg

    Dumb question: If one had a dough phobia, do you think it would work to bake this filling in a greased baking dish of equivalent dimensions to the spring-form pan? For the same amount of time? Popping a lid of phyllo or pate brisee or what have you on top of it toward the end? (Fantastic photos, SO helpful! Thank you!)

    1. deb

      Hi Peg — See no reason you cannot bake it in a buttered baking dish (I’ve done so with other quiche) but I’ve never thrown a lid on it. Still, it doesn’t sound like it would be trouble.

      Jill — Quiches? (Is that the plural? Why does it look weird?) Anyway, they reheat great. I’d make the whole thing, bake it and reheat it when needed. Or, you could bake the shell completely, leave it at room temperature and keep the filling the fridge, combining them to bake the day you need them. I think the shell would be good for at least two days, like a cookie. Possibly longer.

      Mandy — In the recipe notes on top of the recipe, I do.

      Milkshaking — Thank you.

      Re: Baking the quiche without the bottom — Milkshaking makes a great point about if you use a rimless baking sheet, the baking paper and the ring (eh, open springform without the base for home cooks without a pastry supply closet) you can slide it onto your serving plate and then remove the ring. Sounds like it would be much easier to transfer, yes? However, the risk of the rimless sheet is that it could be a total mess if you miss a crack in your pastry and the filling leaks.

      Catherine — Oh no! I see that now. It was kind of a hack to set up. Amazingly, Pinterest didn’t have an obvious way to put it in so my brilliant WordPress Guru figured something out. That worked. For two weeks. Sigh. Thanks.

      notesontea — Aww. Aren’t they adorable?

  70. Sharon

    I think it was Cook’s Illustrated who told me: 2TB cold water + 2TB cold vodka = ultra cold dough butter. It works.

  71. Thanks for your input regarding the base of the springform pan. My quiche turned out fantastic despite the filling draining out at first, which I think means this is a solid recipe all around. I learned a lot from this experience!

  72. Ginger

    OMG this looks awesome – ‘over the top’ is right!!! I bought all the ingredients this morning and am going to attempt it. I say ‘attempt’ because I never made my own crust lol ….. of course, I have to try a difficult recipe first. Anyway, I just have one question – I don’t understand why the bottom of the springform pan is not used. Would it make that much of a difference if I used it. I’m kinda nervous about having everything leak out and then having a huge waste of ingredients. BTW – I love your website and your photos – and the way you write. Thank You …

  73. Eric Goodwin


    I was having brunch today and stumbled on this last night. I had to try so I whipped up my (decent) gluten free pastry crust and at the last minute made it into a three layer version. It was absolutely fantastic with mushrooms on the bottom, a cheese layer and then a spinach layer. Definitely worth the bother.. thanks for the beautiful pictures.

  74. beth bradford

    We just finished this delicious quiche for our Easter lunch…a perfect centerpiece of the luncheon buffet on this most gorgeous day in Georgia. Thanks Deb for another fabulous meal! Your recipes always make a special meal extra special!

  75. I tackled this monster about two years ago and actually did all right with the crust. Where I ran into trouble was the cooking time and by the time all my guests had to go home, I was just pulling it out of the oven. And it still wasn’t done. I made a note to myself to plan on five hours start to finish. But it certainly was impressive and delicious!

  76. marcellanut

    Delicious! I used a mixture of wild dried mushrooms, began soaking them 24 hours in advance, and they turned out great with a bit more cooking time so they aren’t chewy.

    Actually preferred eating it at room temperature… Which is great for seconds and thirds! Thanks a bunch for this recipe, made an extra special Easter brunch at home away from home with the roommate!

  77. Desiree

    I made this quiche today….it took 2.5 hours to cook instead of 1.5. The crust was amazing but way too much liquid inside so it didn’t set up quite right. Tastes ok but does not look like these photos. Should I have tried to really drain and remove all liquid from mushrooms?

  78. Nicole

    On the first try, this quiche bested me this morning! My flaw was that I only weighted the bottom of the quiche when I par-baked it, so the sides collapsed partially and left holes in the sides of the crust. Then when I poured the filling in, it went everywhere. Egg mixture, all over my counter and on my floor. Fail. But the fact that you had failures before you had a success has inspired me to try this again.

  79. This is a quiche with moxy! I always hesitate to use water-rich veggies in quiche as I’ve had a few soupy disasters. But your thorough directions give me the courage to try…Power to the home cook! :)

  80. Stephanie

    I made this today, sadly it is taking more than an hour and a half to cook :( it’s been cooking for almost 2 hours and the middle is still liquid-y… hoping it’s ready soon… I’m getting hungry and I want to taste this thing! The mushrooms smelled sooooo good!!!

  81. Jillian L

    Thank you! I made the quiche in it’s entirety and then re-heated it yesterday for Easter brunch – it was perfect! I love this recipe! I did change a couple of things, I halved the recipe and used a 6inch springform instead of the 9inch, which worked great. Also, I used egg whites instead of whole eggs (I had a lot of whites after making the gateau de crepes recipe for dessert) which also worked just fine and the filling set no problem. Next time I’m thinking I’ll put some leeks in as well, this is my new favourite brunch recipe.

  82. Craig

    I made this for Easter yesterday and it bested me– I think because I didn’t par-bake. Despite patching like crazy, it started leaking out almost right away. I didn’t trash it though. I just dumped it into a big casserole pan, tore up the dough and incorporated it and made a kind of trashy egg casserole with buttery kinda dumplings throughout. It actually tasted delicious, but was still bummed this got the best of me. Next time I’ll go through all the steps!

  83. I love any kind of quiche. Your mushroom quiche looks delicious. The only difference when I do quiches is the height, that would be max. half of your quiche.

  84. Oh my god, that site. There goes the next hour of my life.

    In all seriousness, that quiche does look fantastic. Quick question: why not cut the edges off the crust before baking?

  85. Mimi Pond

    This looks fabulous. Just so you know, my son has a new name for the aluminum pie weights I keep around: ROBOT CHOW.

  86. I completely agree that all that work making a pie crust and cooking the filling and letting the eggs set up in the oven for a flimsy eight-slice quiche is not worth it. This monster of a quiche definitely solves that problem.

    I’m the type to blind bake pie shells. But whoa, 15 cups of pie weights…? And blind baking for 45 minutes plus another 1 1/2 hour for the custard? That is one intense quiche. I’ll definitely have to try this quiche in the summer when I have nothing else to do. Can’t wait.

  87. Lord, sweet Lord! Is this mushroom quiche sinful or what? This is so the result of Chef Keller’s recipe with Ms. Smitten’s skills. The Apple Queen can also be called The one-of-a kind mushroom quiche maker… :) I confess that I am anxious to try this recipe, but also afraid of my scale. When I love something, indulge myself is inevitable.

  88. Leslie M

    I don’t know if you have an email people can use to ask questions, so I thought I’d ask here Deb :). I’m making your monkey cake for my son’s 1st birthday in a month, and the recipe doesn’t say how many people this cake should serve. I’m having a smallish party..20 people max, probably closer to 10-15. Will this one, two layer cake be enough, or should I make another one? I’m doing the cupcake option for a smash cake for him. Thanks!!

  89. I’m so glad you persevered and posted this recipe! The few times a year I am able to visit the Bouchon Bakery in Napa valley, I ask if they have quiche that day. Honestly, I’ve never tasted a quiche like Chef Keller’s. It’s like silk.

  90. I made this for Easter, and the filling is soooo good! I cheated with the crust, since I started at 10pm Saturday night. I went to the store to get roll your own crust, but all they had was Marie Calendar’s preformed. I made the filling, using 1 pound mushrooms/1 pound asparagus. I also used fat free half and half. The pie shells held ALMOST all the filling- I did have about 1/3-1/2 cup left over. It took an hour and a half to bake, and was amazing the next day. I will definitely be trying the crust (and par baking!) soon- this is a keeper! Thanks!

  91. gurgly bellies

    1. could not stop hitting random. I <3 the one about the word irregardless.
    2. my husband doesn't like quiche and I could never justify the time, money and calories it would take to make this just for me. If we ever get divorced, though…I will quiche it up!
    3. Did anyone go back and read the initial snippy comment about "this IS a TK recipe…" and not want to deliver a well-placed judo chop? So glad you got the last laugh, Deb! :-)

  92. Marianne

    I made this for Easter, I followed you’re recipe to the T, well I thought I had, just rereading the recipe now I see I was supposed to remove the bottom of the springform pan , I left the bottom in with the springform unhinged. It was the most amazing quiche. My husband and I can’t wait to eat the leftovers tonight with a salad, and a glass of wine. The custard-like filling is to die for. Thanks for posting.

  93. annie

    Hi Deb, I made this quiche for easter and it was DELICIOUS. The only odd thing was that it never looked like it set while in the oven. I left it in for two and a half hours, and it was still very jiggly in the middle. Finally I decided it must be done, and I put it straight into the refrigerator to try to solidify it more. It did eventually set, but when I cut into it it was quite watery, and I had to secretly blot it with paper towels in the kitchen before serving. I assume this was just the mushrooms releasing their liquid, because the eggs had to be done by then. Any tips on how to avoid this issue? It was fabulous in any case! Very decadent and rich, and an impressive presentation!

  94. Gannet

    Help please! I’m confused!

    Your recipe says 2 cups of flour and one cup of butter. That makes sense. Those are the proportions – 2:1 – that I always use for pastry. But then in weighed measures you say 250 grams flour and 225 grams butter which is nearly 1:1 flour and butter. That would also make sense if the pastry is extra-buttery like you say.

    But which is it?

    Is there an error in the recipe or am I just being dim? Or British? Do the measures not translate propely on this side of the big ditch?

    I’m just a recent explorer of your site but end up wandering around it for hours, not even taking time out to eat: now that has to be a mark of a great food site! So I do hope you – or another foodie here – can unscramble my confused brain so I can try this recipe which looks so gob-smackingly delish.

  95. Esther

    Your blog has been a favorite of mine for years now but the fact that you combined Thomas Keller and #whatshouldwecallme into one post really took the cake – or should I say quiche. This looks fantastic. Happy holidays from a huge fan :)

  96. Val

    I’m a big smitten kitchen fan and have had many successful food endeavors as a result of using your recipes, but this one went wrong somehow. I admit I may have made an error on my end, but i’m not sure that’s the case. Anyways, after removing the quiche from the oven and letting set for 15 minutes, cutting into it reveal a very watery bottom. My thought is that 2 cups of cream and 2 cups of milk is too much for the 6 eggs called for.

    Regardless, I’m still a huge fan… just thought I’d share my experience.

  97. Cathy

    Holy mother of all crusts!!! That thing is gorgeous! Brava and congrats on conquering that monster. My husband absolutely loves mushrooms and now that I’ve seen this, I’m going to have to give it a try! I only hope I’m half as successful as you!

  98. meg

    I guess quiche is in the air. I just wrote a blog about the very same subject for Culinate. However, this quiche is, decidedly, over the top in just about every way. Congrats on your victory!

  99. Kelly

    After 10yrs of cooking quite a bit, I consider myself a good home cook but I am still terrified of crusts/dough. What is my problem??

  100. Beanwean

    I find the best method for preventing over-warm, rubbery pie dough is this: chill the dough for at least 15 minutes, then roll the dough out on a chilled marble slab with a chilled marble rolling pin. Also, it helps to have permanently cold hands, which I do. This method has worked for me for thirty-two years. The marble rolling pin was a gift from my first boyfriend’s mother, and the marble slab was a sample reject from a monument company.

  101. Brigid

    Deb- Can you discuss the amount of pieweights for a moment? The “bane of my existence” recipe I have battled for years is this Martha Stewart goodie
    The sides perpetually collapse during par baking. After reading your instructions regarding how many inches of pieweights you needed for this TK quiche, should I employ the same tactic and just load up the MS tart to the brim with weights?? Should that be the general approach for all tart parbaking? Your thoughts are appreciated.

  102. Jennie

    Cake rings work very well too. The first bakery I worked at made all their pies this way. You can also just fold all that extra crust forward over your filling (if you’re using something solid like fruit) and you have a lovely pie/galette hybrid without wasting any of that lovely crust. I routinely use a 12″ cake round to make gigantic pies in this fashion.

  103. I knew that was Keller’s quiche before the jump. Infinitely versatile and hands down the best way to honor your eggs. Love it. I made a version with chard, bacon and blue cheese a few months ago. A bit of work up-front, but had easy Parisian-style lunches for a week.

  104. Amy

    Could you make the dough in a food processor? I use mine when recipes call for cutting butter into flour – scones, biscuits, piecrusts. Would it work here? SO EASY. But a little scary to try since you didn’t mention it.

    Oh also – I live very near the ‘mushroom capital of the world’ – Avondale, PA. You can go to the mushroom farms (but hold your nose!) and buy huge boxes of mushrooms for so cheap! I am thrilled to find a recipe that uses so many mushrooms and a mix of them. Sometimes when I buy them I can’t use them all up and end up giving a lot away (which is nice, too). if you’re ever in this area, you have to stop and buy some to take home.

  105. Made this tonight. It was good, but the filling ended up being too soft. I should have cooked the mushrooms longer – I think they were the culprit. Also, I couldn’t really taste the gruyere cheese very much. I should have known my first Thomas Keller recipe wouldn’t be a slam dunk. : {

  106. this looks amazing…i love quiches & tarts, but have been making the thinner, daintier varieties of late but this looks perfect for spring picnics & weekend brunches


  107. RG

    What’s marvelous about the tall quiche is a better filling/dough ratio. I guess I need a 6 inch circular pan to achieve that same effect if I’m not cooking for a crowd. A loaf pan wouldn’t work, would it?

  108. Frances

    It’s in the oven! I used a wider springform tin attached to the base and placed the 9″ one inside it filled with weights. However, the pastry soon browned up so I pulled out of the oven sooner. I drained water off the mushrooms and added chopped fresh parsley and have covered the pastry edge with foil so as not to continue cooking. Smells good!

  109. Hats off to you, Deb, for keeping it real and making a Thomas Keller quiche more accessible to all. You trumped those naysayers with that cold dough! Ha! I’m not much of a pastry girl myself, but I do see the appeal in a quiche large enough to feed a crowd. Thank you for sharing your tips and tricks freely.

  110. Nicole

    That’s why I never mess with those crusts that call for ice water, ice cubes, cold butter, chilling, etc. I use a grandma-approved crust that uses BOILING WATER and Crisco and it produces a flaky tender crust every time. It’s easy to work with and if you have a little tear, you just pat it together. Easy-Peasy. This recipe came from a little old lady who made a dozen pies every week, so she had to be doing something right. I’ve used it for close to 20 years now and it’s never failed me.

    P.S. Your quiche looks great!

  111. Jessica

    I have made this quiche and my problem has been that it never seems to set enough-it is runny when I cut into it and this is after cooking it for over 1 1/2 hours. I have thought I needed to add more eggs and lessen the liquids accordingly-but yours seems to have baked up nicely. Ahhhrg. Any suggestions? Should I bake even longer. Frustrating since this recipe has so many and much delicious and expensive ingredients and time etc. Thx.

    1. deb

      Jessica — You can probably return it to the oven for a bit. Even with a slice out (as long as it hasn’t run everywhere). Better than losing the quiche!

      Hi Jenna — I’m looking into it! I have no problem with people pinning photos/links!

      Brigid — I would load it to the rim. But also, I think Keller’s technique of keeping the dough over the sides of the ring while it bakes helps a lot too. It has something to hang onto (while the weights keep it pressed in shape) and you’re less likely to have slumping up top. You might try that with the Martha recipe. The downside is that once you trim the edges, they’re not as pretty but if you’re not leaking filling during baking, it seems a fair trade-off.

      Hi Gannet — I weigh cups of all-purpose flour in at 125 grams. Sticks of butter = 1/2 cup = 113 grams (as per the package). So, 250 for the flour, 225 for the butter. Hope that clarifies it.

      Re: quiche texture — This quiche is a bit softer and creamier than most. Keller says he prefers his that way. It’s likely to be less sturdy than many of us are used to. For example, in the two Julia Child quiche recipes I know, the proportion of milk/cream/dairy to the same number of eggs (6) would be anywhere from 2 to 3 cups, not 4. So, if you’re concerned you may not like a softer quiche, you can add another egg or even two to it. I… realize this might be a good thing to add to the head notes and will do so now.

      Hi Leslie — It should be fine, I mean, unless your guest like huge wedges of cake! You should get 16 thin (but tall) slices from it. It’s very rich and I think it will feel like plenty.

    2. Michelle

      Just made this from Keller’s Bouchon book. I patched the pastry, but the custard still ran out some but not enough to prevent it from turning out. Might get a deep quiche plate or a springform pan for my next try. Think I’ll try it next time we forage chanterelles.

  112. Frances

    Back to report on supper tonight! ( see my other comment – 207 above –
    while cooking was still in progress.)

    The pastry was DELICIOUS – the filling however was very wet and had a grey tinge about it ( probably from the mushrooms I think).
    I’m reporting from Santiago, Chile where produce/oven temps etc may be slightly different.
    I often make the conventional flat quiche and probably will stick to that pastry/filling ratio in future but thanks for a different approach…..which was definitely a hit with 2 sweaty post gym teenagers!!!!!!

  113. Jenna

    Oh, ok! I just made your chewy oatmeal cookies and wanted to pin them because they were DELICIOUS! I’ve used so many of your recipes and they’re always spot-on. Thankful for this blog!

  114. Jenna

    Hello again. Sorry, I forgot to say what’s happening when I try to pin: all the photos disappear except for the SK logo, the fruit/vegetable photos, and the Pinterest logo…when I click on the photo, it takes me to Flickr (which doesn’t allow pinning.) I pinned from your site a few weeks ago and it was fine. Ok, that’s it!

  115. Carrie

    That was fun to read. We have food allergies that make this dish impossible for us and I still read it to the end. Thanks for the well written post and the beautiful pictures. I don’t know the details yet, but I’m pretty sure we’ll be eating mushrooms in my house tomorrow.
    Thanks, Carrie

  116. Brigid

    Thank you for responding!! And if it fails yet again, I’ll take it as a sign to put the candied cranberries on a pie instead haha.

  117. Sarah

    Hi! I just wanted to thank you for this lovely recipe. I made it this past weekend to bring to a get-togetherand it was delicious! The crust was fantastic and was actually pretty easy to roll out once it thawed a bit. I also made the strawberry cake (which I’ve now made several times) and it was quickly devoured. Thank you for posting such wonderful recipes and sharing them with us!

  118. I’m an avid forager of wild mushrooms, and when the giant puffballs come into season, I’m so trying this. Puffballs are among the most tender of the varieties that I find, and I think they’ll be amazing in this recipe (unless I hit the oyster mushroom mother lode and then I’ll change gears!) And finding recipes that require some volume of mushrooms is good during puffball season – one big puffball can be the size of a watermelon. This is on the list of things to try. I think it will eclipse my current favorite – puffball Parm.

  119. Michelle

    Hey Deb! This post gave me the nudge I needed to whip up a TK quiche for Easter dunch. I did a spring filling of asparagus and leeks; super tasty! Thanks for proving you don’t have to have a 3-star kitchen to make this! Such a huge custardy quiche + springform pans seems intimidating, but it wasn’t as hard as I thought it would be. Plus, the end result is totally worth paying attention to one’s pastry dough and transferring (deliciously) wobbly quiche from here to there. It was embarrassing how much the dunchers loved it; like I could take credit for TK’s quiche!

  120. arushi

    Your post has left my tastebuds tingling! i absolutely love it!! i have one question…is it ok if i do not add the beaten eggs?will it affect the consistency? because im a vegetarian!

    p.s-please keep sharing the wonderful recipes

  121. Jennifer

    We made this amazing recipe today, but….when cooking the mushrooms we noticed the mushroom/thyme/scallion mixture was EXTREMELY liquidy. We drained the extra liquid since we thought it would make the quiche runny. The quiche baked for over 2 hours (the top was a golden brown) but the inside was all liquid still. Any thoughts?

  122. Heather I

    I have tried so many recipes from your web site and I have to say that I have loved every single one of them. Whenever I am at a loss for meal ideas, your site is the first place I look. Anyhoo, I think I am going to try this for Mother’s Day! Do you think it would be ok if I made it the day before?

  123. Carolyn

    Hey Deb,
    I made this quiche this weekend for a dinner party where the theme was breakfast for dinner. It was perfect, totally dramatic, full of flavor, and big and hearty enough to serve a few folks. Also, i love a good challenge in the kitchen so I totally had fun making it. Thanks for the awesome careful instructions, I was able to avoid disaster.

  124. Melissa

    I now have complete and utter faith in your recipes! Your lead up to this one had me nervous to make it for my Sunday brunch party (20+ people) without a test run, but I bit the bullet, followed your instructions to the letter, and it was the easiest and flakiest crust I have EVER made! Wow! Great recipe! Everyone loved it! I don’t think I cooked the mushrooms long enough… they were still a little wet and caused the quiche to be moister than I expected (but not runny or undone). I added a little grating of parm on top, which helped brown it up dramatically.

  125. Interesting take on the Thomas Keller Quiche. I also had a first failed attempt that I am now going to try for a second round. I like the input on the only cold butter. I had a friend from France who made her quiche only with softened butter then put the dough into the refrigerator. Would this be the same idea you think?

  126. OLGA

    I tried yesterday!!!! Let the dough on the fridge overnight and par baked it. The best buttered biscuit ever. And it was my first dough ever dear Deb! But…maybe heavy cream and milk and eggs should be whisked in high speed (I didn’t) because the mixture was too liquid and was spread all over the parchment paper. The mushrooms and the cheese kept some of it safe in the ring:(
    Anyway! 5 friends applauded and combination thyme +shallots+ mushrooms classy!

  127. Wendy in Oz

    I made this delicious quiche the night before serving it and it was quite easy to move from the tray to the plate. I also popped an extra egg in there, and I would probably do that again, as the texture was nice and firm when cold, but slightly wobbley when it came out of the oven.
    One thing I wouldn’t do again is get distracted by a phone call with my MIL when making the pastry – the butter into the flour was creamed when I got back :-( however I did manage to selvage it by sticking some more flour in there – although too much which meant after resting it was too stiff – so added more water (I wasn’t expecting this to work, but couldn’t bear to waste the dough) which made a lovely soft dough that seemed to parbake well and tasted lovely!
    Between 4, we managed to demolish half of it (after second helpings) – altho I don’t think there was much breakfast consumed this morning!
    All in all, a keeper in the recipe file :-)

  128. Nicole

    I am in the midst of making the quiche. I’ve just cooked the mushroom mixture and it produced quite a bit of liquid. Should I drain the mushrooms before adding to the quiche? Or keep the liquid? Thanks!!

  129. I just made the dough in the food processor and it seems really soft, more like cookie dough, will it be ok after I refrigerate it or should I add more flour? Or redo in the standing mixer instead of food processor? I’m making it for a bridal shower so I want it to be perfect!

  130. Silvana

    I’ve made Quiche for years, a tried and true Cook’s Illustrated recipe that never fails. When I saw your TK adapted recipe, the proportions matched the Cook’s Illustrated, I knew it was going to be a luscious custard. But, I’m just a bit perplexed as to why the quiche is not made in a standard springform pan, why the rim without the base, isn’t this a sure way to produce a leaky crust? I didn’t see any cracks I missed in the crust, and the entire contents spilled right out in a matter of seconds. The crust was totally wasted (and flat out delicious, what a shame). I will try again tomorrow, but in a standard springform pan, I don’t understand why not?

  131. tiffany

    I LOVE YOU! I just discovered your blog… and I always thought crusts were beyond me! Thank you for repeating your tip about keeping it cold! I will definitely try this recipe as the weather is getting nicer and I would love a new quiche.

  132. Sara

    So being me (and not being too crazy about mushrooms) I went a little crazy and filled my quiche with seasoned chicken, fresh spinach, and really sharp cheese. Even after reading your comments above, I was still a little unprepared for the fact that it was not rock hard when I pulled it out. In my defense, it was 8pm and I was a little freaked that dinner wasn’t done cooking yet. Turned out amazing though. I love this custard. Thanks for the great recipes and directions. I check here quite often for ideas.

  133. Leslie M

    Thanks Deb!!! I LOVE your blog! It’s the only food
    Blog I read avidly; I love your pictures and your writing style. And your recipes are always spot on (tho I was unimpressed with Robert Linxe’s truffles…they weren’t as smooth as I thought they should be..your directions were awesome tho). I can’t wait to make my son’s first birthday cake; I’ve never done cake decorating before, but I feel confident it willturn out great with your instructions.

  134. Analie

    This was my first quiche and it came out really well! Thank you, Deb! Note: By using 100% whole wheat flour I found the dough handled like a dream with almost no tearing. Plus, it complemented the savoriness of the dish.

  135. OH LAWD. This reminds me of my favorite mushroom quiche at La Mediteranee, a restaurant close by my college. It was to DIE for, but even so, it didn’t look as good as this! For one, this quiche is about 3 times thicker! i must make this now, especially since i’ve been getting a little homesick for my college days!

  136. Vicki

    Oh, you’re so right about keeping dough chilled – I was just remarking on this to my husband this evening – I’d made whole wheat sourdough bread, and the dough is very wet, sticky, and unmanageable; this time and last, I decided to punch the dough down after the first rise, and go for a second rise in the refrigerator. It still rose the full amount, and I shaped the cool dough into loaves – it is soooo much easier when the dough is cold – firmer, drier somehow, and far easier to shape. These are the prettiest loaves I’ve made yet, so I’ll have to remember the cool rise. So, this is true of bread dough, as well as pie dough. I’ve got to admit, though, I am somehow relieved to hear that a very seasoned cook such as you struggles with pie crust. I’ve cried buckets of tears over pie crust, and must say, I think you’ve hit upon the key – the very cool crust would be easier to handle, and I have unusually warm hands. which doesn’t help. Thank you for the tips about chilling during the process if it gets too soft. I so wish someone had told me that years ago! Thank you for your lovely blog, I so enjoy reading you.

  137. thanks for this delicious recipe of quiche with mushroom …and the pics are fantastic!
    i have came up with my own quiche made of goat cheese and spinach! it may sound unexpected to some but the marriage of fresh goat cheese and spinach is sublime!

  138. Rose


    I have to start out saying…I am a newbie to your site (Only a few months). I honestly do not follow many recipe blogs/sites, HOWEVER…I have made an exception for yours. You are amazing. Not only are all of the recipes that I have tried come out REALLY good, but your humor and determination make baking/cooking all the more entertaining. Thank you for being you!

    With much admiration,

  139. Teresa

    I feel your pain with this recipe! This is my first go-around…to say the least it is in the oven now baking in a pool of egg :(. I felt so confident that the crust was going to hold up, sadly during the par baking it tore leaving some pretty nasty holes for me to patch up. When I went to pour in the egg mixture it started leaking immediately. I have about 1hour left until it comes out of the oven and already I’m bound and determined to give it another try! Like yourself I firmly believe that we all have the ability to learn how to achieve a higher level of cooking success, but we we have to flp and fail a lot before we get there. I’m certain Thomas Kellar didn’t get this one right in his first try either.

    And we cook on :).

  140. OMG everything was going so well!
    i made the crust.. no issues with the dough
    i made the mushroom filling out of 7 different kinds of mushrooms… it smelled fabulous! i looked for holes… closed the 2 tiny holes… poured everything in slowly… i was soooooo careful!
    i put it in the oven… alll was good..
    5 minutes went by.. i checked on it… still good.
    went to get some water, came back to peek on it
    CRAP somehow all the liquid leaked out all over my oven and i was just baking a pile of mushrooms!
    pulled it out.. salvaged the mound of mushrooms..
    made 2 new crusts.. and baked 2 delicious regular height quiches.
    been eating them all week! YUM!!!!!!!
    this bottomless pan thing is not for me.. sorry guys i’m out.

  141. Laura

    Loved it! I changed a couple of things (some inadvertently) but all in all this was stunning. I’d leave out the cheese next time because I think chances are that the cheese will overpower the mushrooms.

    I’d use more mushrooms too. Maybe my tin was bigger than yours – at any rate, we had just about enough mushrooms using the amount from your recipe.

    Also, my quiche is living proof that you can indeed make it with something else than double cream (I used reduced fat cream) and it’ll turn out just as well, you just need to add another 30mins or so to the baking time.

  142. Katie

    This recipe required two tries for me! The first one was going well, but I don’t have 15 cups of pie weights/beans, so skipped the par-bake step. I thought I had all of the holes covered and the crust was solid, but it immediately started leaking! Luckily, we were able to save all of the filling, made a new crust, and then re-did it, this time with the springform bottom (lined with parchment) included and a fastened side. I would recommend first time quiche cookers make this for the first time with the bottom included. It sounds from the comments that there isn’t a baking reason for doing otherwise and it was a life saver in preventing leaking. Delicious filling and incredibly rich!

  143. Lori

    OMG – This is one fabulous quiche! Deb, your recipes and tips make this easy for anyone. Thank you for your efforts! You make me a champion in the kitchen!

    1. deb

      Hmm… This quiche will hold 2 1/4 times the filling volume of your 11-inch (round, I assume) tart pan. You’ll probably need extra dough as the ratio of crust to filling will be much higher than in this tart, possibly even double.

  144. Steve

    I wonder if it would be useful to your nutritionally-challenged readers to include tags describing whether something is healthy (or not, in this case).

    With that much butter, cream, milk and cheese, this would certainly need an “un-” prefix.

    1. deb

      Hi Steve — I don’t usually get involved in discussions of the healthfulness of recipes because everyone has a different idea of what healthy is. For some it’s low fat, others it’s gluten free or dairy free or high protein and fat but low carb, etc. etc. The possibilities are endless, and it’s a tricky conversation. The French people I know don’t consider this quiche to be unhealthy, but they also don’t eat it everyday.

  145. Rebecca

    Hey Deb – I know this quiche is supposed to be enormous and all, but if I wanted to make this a “regular” sized quiche, do you think halving the filling ingredients would be appropriate?

    1. deb

      carrie — Not a problem at all. Keep it at room temperature. I did the same for one of my test rounds, when I ran out of time before I finished. It’s like a fragile cookie, keeps fine.

  146. Amanda

    Deb, I wonder if you’ve ever thought of making a quiche using puff pastry? I had one at a (ahem, chain) restaurant once and have been dreaming of it ever since. Haven’t found a single recipe online using puff pastry, and I don’t know enough about dough-related dishes to make it up as I go. If you have any pointers I’d really appreciate it. The chain doesn’t serve it anymore and I can’t get them to give me the recipe!

  147. Marc

    Made this and it leaked. I did not panic even with over $40 of morels in the mix. I managed the first pour of custard clean, no leakage. On the second pour the custard found a crack and began to leak out. I went to the oven with it and as the spilled custard began setting up in the rimmed baking sheet using a flat spoon (chan) I was able to get almost all the spillage back into what turned out to be by far the best quiche I’ve ever had!!! I look forward to making this again, hopefully without the leak drama.

  148. Lee

    A friend brought this to a BBQ I was at yesterday. It was the most delicious quiche I recall eating. The perfect sturdy creaminess of the custard and the flavour of the mushrooms were nicely balanced by the crust (to which she also added duck fat, nice touch, more flakiness) and made this damned near perfect!

  149. Jenny

    Leak 1, Jenny 0. Sigh. It was definitely a sad sight to peek into the oven and see the custard all over the sheet pan. I dumped it all into a deep pie dish, then decided that I didn’t want to waste that beautiful, one-crack tart shell. So I channeled my inner Chopped competitor, chopped up the shell, and sprinkled it on top of the now-mushroom-pie for a streusal-esque topping. My husband called it ‘deconstructed (I thought that was very kind of him). It kinda all sank into the egg mixture…. We’ll see? :)

  150. Shannon

    I have finally gotten around to trying out this amazing recipe! I would like to make this for brunch however, I would like to make this quiche the night before if possible. If it makes the texture too firm, or messes with the crust, then that’s a no go. Any suggestions? Should I just be setting my alarm and coffee pot?

  151. Jeni

    Hi Deb,
    I just ran across this post and then back to the original “over the top” post. I laughed
    out loud,(sorry) and was very relived that an awesome chef as yourself had trouble
    with this recipe.
    I had all the same issues with the making of this quiche, and wish I had found your
    blog before I so confidently tried my hand at this ambitious recipe from the large beautiful book that my brother bought me… after much patching and leaking, I baked
    it anyway as I had guest waiting. The flavor was delicious, but it looked a sight.
    I will now attempt another go, so thank you so much for sharing, it gives novices like me HOPE. Also I love your since of humor!!

  152. Laura

    This recipe requires a warning. I am a seasoned cook, and I have to say this quiche basically ruined Christmas for us! We have spent 4 hours already, only to put the filling in and have it leak out the bottom. It is very bad advice to work with the dough cold. It is much easier to work with when soft. Extremely disappointed.

  153. Jenifer

    Yea! I did it! I was very nervous after pouring over ALL the comments and taking copious notes. I didnt even do a test run prior to a brunch, I just went for it-why not right? My younger self would never have said that.

    My notes: I used really good Irish butter. Darn that stuff is really REALLY soft. I left 1/3 of the diced butter slightly frozen to compensate. After having heart palpitations reading about all the custard-make-a-break-for-its, I played it safe and just used my spring-form bottom. I probably didn’t have to but I cut a piece of parchment to cover the bottom before attaching it to the pan ring. I tightened the spring-form latch. I thought it would give me wiggle room later if I needed an escape hatch since I might be tempting fate by using the pan bottom. I par baked the day before. I covered it with a baking towel and placed in cold storage (our coat closet that doesn’t have insulation-not quite refrigerated but way below room temp) Then filled and baked the next morning! I used the 2 extra eggs as suggested and it was still very soft/custardy. Lovely! It came out perfect! Just perfect! Oh my goodness that crust was just divine.
    Thanks so much for posting, and challenging us to go outside our comfort zone. Even failures are experiences, just a kind of accidental art, no? Don’t be afraid, just make it.

  154. Also – next time, I will skip putting the layer of cheese on top and will just fold it all into the filling; it just provided a crispy (although beautiful) layer that made cutting/portioning a bit messy…

  155. This is a great method for quiche! The crust especially. The filling is way to custardy for my liking, even with the addition of 2 eggs (total 8). Next time I will make my favorite filling and just use it (doubled). I also wonder how on earth one moves this quiche to a serving plate at room temp given the bottom of the springform pan is not used. Thankfully, I made mine the night before serving, so it was refrigerated and easy to handle. I cannot imagine otherwise…

  156. Jessica

    Mine’s finishing up in the oven now! Decided to make my parents dinner, and this was perfect! My mom isn’t the biggest fan of mushrooms, so I only used about 5 ounces of portobellas, a little over two cups of baby shrimp, and some sweet peas and spinach. And, I used the extra crust to make a peach tart. Just rolled it out into a small rectangle, sperad it with apricot preserves, and layered on peach slices, wild blueberry halves, a squeeze of lime, a bit of orange zest, and a sprinkle of brown sugar. I folded the edges up and popped it into the oven along with my quiche, so hopefully it’ll turn out nice, as well! Thanks, Deb!

  157. Ana

    Oh! This was SO good. Our dinner guests were impressed (as were we). I want try it again because it was too wet. Did we not drain the mushrooms enough? Too many mushrooms? Hmmmm. The crust was DEVINE!

  158. JoAnn

    Smitten by Smitten Kitchen! I have been enjoying several of your recipes from your book and here, and finally had to chime in with others to thank you for sharing your recipes, insights and kitchen musings. Trying out your recipes have led me to create my own – who knew I could be so cavalier in the kitchen! THANK YOU!

  159. Ruda

    I am wondering why your instructions say to parbake the pastry at 325 when Keller’s say 375. I have already experienced one epic failure with this dough falling apart in the oven before finding your website in my search for answers. I am grateful for it but concerned about the temp discrepancy before trying again. I’m going forward with the dough prep and pray you will see this and respond before tomorrow afternoon! Thanks again for making me feel slightly less awful about this disaster and inspiring me to go again.

    1. deb

      I had more success at a lower temperature, but ovens vary and if you feel better about parbaking at 375, go for it. (Do understand, I don’t consider myself in any way an expert at parbaking crusts; I came late to it so if you’re uncertain, I am sure Keller knew what he was talking about. For me, it works a little better at a lower temperature, as I’m not trying to brown it.)

  160. Jenny

    I halved the recipe like Jillian in comment #150, but I used the leftover half a crust from this week’s pot pie & cooked it in a deep dish pie pan. No par-baking the crust for me, it was a weeknight after all. The quiche cooked in an hour & it was fantastic! We ate it with a simple side salad & it wasn’t too rich. Next time I think I’ll add more veggies to the quiche itself – it felt like it could handle a little more bulk. Thanks for another winner, Deb!

  161. Maggie

    I was curious but very skeptical about this pastry method — I’m a pretty experienced baker, trained all my cooking life to never fully incorporate butter and to leave visible chunks of it through the flour to attain flakiness. But holy crap, this was the flakiest, most delicious all-butter pastry I’ve ever experienced.

    I increased all pastry amounts by 50% and made two 8″ shells — I skipped all the potential-leakage drama by just parbaking them in regular porcelain quiche pans, they worked wonderfully and the overhanging edges knifed off cleanly.

    Deb, you’ve instilled me with the courage to try other scary Keller recipes — hats off to you!

    And to Liz, comment #278, I think you could definitely freeze. I did with one of my two quiches — to reheat, let come to room temp and then a med-low oven (300F ?) for just 15 mins or so. You won’t get the perfect texture of the fresh one, but it’ll certainly still be quite good.

  162. Ally K

    Dear Deb. I’ve had a full bottle of red wine by myself tonight. And I’m making the crust and filling tonight for a brunch tomorrow morning. Why? Standards. We both got ’em. Rock on with your skills, lady. <3

  163. Cristina

    Modified this recipe by using 1 pound baby Bella mushrooms and another pound of vegetables I had to use up, like red bell pepper, broccolini and shallots. I was concerned about the cooking time & the soft custard, so I used 3.25 cups of dairy for 6Eggs, part cheddar & part gruyere. Parbaked the crust first & then cooking time was 65 mins at 325 degrees. Eggs/fiiling leaked but not too much. It was tasty but probly not worth the time.

  164. Roxlet

    I make a pizza rustica for Easter in a springform pan. However, I use the bottom of the pan. Why not do that? I’m going to make this tomorrow, and that is what I plan on doing. When I make my pizza rustica, it always browns just fine with the bottom of the springform pan on.

  165. Andrew H.

    Crust victory…
    I tackled this Thomas Keller bacon and onion quiche yesterday and served it today. I had to do the crust twice. The first time, following instructions, I rolled it to the correct thickness but that did not leave enough dough to fold it over the top of the springform pan (mine was only 2″ high). It collapsed in a big mess. So I tried a second time with 1.5 times the dough recipe and had almost enough to overlap the top by 0.5 inches to help hold the crust to the sides. This worked out well (mostly).
    One thing that was not obvious to me from the Keller recipe… I did not know you were supposed to fill the half baked crust all the way to the top with beans / weights. This will save me from checking on it for imminent collapse every 5 minutes with only a 3/4″ layer of beans / weights.

    1. deb

      Andrew — Congrats! And thanks for the heads-up… I will make sure it is more clear. I, too, made that mistake the first time I made it years ago and should have been more away.

  166. piapest

    This was delicious! I’ll admit I substituted with what I had: caramelized sweet onion, feta, and fresh oregano. Different, yes, but I have to thank you for the inspiration! And the nutmeg was a great touch though I wasn’t too sure how much to sprinkle.

  167. Chelsea

    Hi deb! I have been a fan for some time now. I made this quiche last night and it is absolutely gorgeous. My only complaint is the thyme! I used a tsp of jarred and it tastes so overwhelming I almost couldn’t finish my slice. Is that how it is supposed to be?

  168. caryn

    Hi, Deb!

    Just stumbled on this entry after spending the better part of today working on my first ever attempt at Keller’s quiche. I’ve NEVER had any luck WHATSOEVER with pie crusts. In fact, last Thanksgiving, I threw away two pies right in front of my guests because I messed up the crusts so badly! Crust is the bane of my existence.

    However, my quiche turned out beautifully today. I actually used both the Bouchon recipe and a recipe printed nearly 10 years ago in the LA Times that I had saved all these years. After comparing these to the Food and Wine recipe, I see how you had trouble. The LA Times recipe calls for a tart pan, which made it quite easy. (I’d been saving the recipe until I had a two-inch deep pan.)

    Neither the Bouchon cookbook nor the above recipe call for removing the bottom of the pan, nor leaving the hinge open. As much as I love Food and Wine, I think that’s a change on their part that isn’t helpful. There are a couple other tweaks in the LA Times recipe that I think were helpful.

    Anyway, I thought you might like to check it out:

    Thanks for posting your efforts. I’ve never had any luck with yellow cake either, but I’m giving your recipe a try this weekend!

  169. I’m attempting this quiche right now. And, despite my best crust patching efforts, I must have missed a teeny tiny hole. So, I’m keeping my fingers crossed that the leak is soooooo slow, that the custard will actually set before too much of the filling leaks out into the pan. 20 minutes in. Just a touch around the edge of the pan. Will I succeed? The suspense is killing me!

  170. Ally K

    I’m pretty sure this means I’m officially crazy but, I really want to make TK’s quiche… but mini, in a mini cheesecake pan (with the removable bottoms) for my boyfriend’s thesis defense. Am I insane? Do you think it CAN BE DONE? Would you have suggestions on adjusting cooking time to keep the custard custardy? To par bake or not to par bake tiny crusts?

  171. deb

    Ally — Yes, I think it can definitely be done, however the whole bit with this quiche (besides the lovely texture) is the volume, so it sounds like you’d want to scale it down quite a bit, yes? I have a mini cheesecake pan but it holds very little…

  172. I had every intention of making this beautifully tall mushroom quiche for Easter brunch (trying it the day before just to play it safe). I thought I’d skip the trickiness by using store-bought pie dough and keeping the bottom on the new 9″ springform pan I bought just for the occasion. NOPE. Still leaked. Everywhere. Twice. Once I ruined the second blind-baked crust, I resolved myself to just baking the damn thing in a deep-dish pie pan. It came out BEAUTIFULLY in that. Almost all of the egg mixture and 3/4 of the mushroom mix fit into my Emile Henry dish. Cooked perfectly and was delicious, albeit not quite as tall as intended.

  173. Ally K

    I forgot about this until now! I have been binge watching videos and came across quiche so it reminded me. I ended up halving the recipe and used muffin tins (no time to order mini cheesecake pan prior to the thesis defense) and they turned out beautifully (for a first attempt). I did not par bake teensy crusts, though. My mistake was using those archaic aluminum tins my Mom handed down to me. BUT! The ones I baked in non stick were wonderful, cooked better, and were easy to pop out. I watched them like a hawk as to not compromise that luxurious texture. I’m actually about to purchase that mini cheesecake pan with removable bottoms and give this another go. Sorry for my random bouts of neurosis in your comments!

  174. Audrey

    It’s a pastry carnage in my kitchen!

    I don’t know what happened. I made this recipe of dough. I put the pan in the oven. And the dough literally melted! (it becomes really soft and then some dough fell and BAM! A whole in my dough).
    Fortunately, i made another recipe of dough (it’s always a succès)…

    Do you think it’s because i used semi “wholemeal” flour?

  175. Robin

    What did I do wrong that the ingredients seeped out of the bottom of the springform pan? I closed the hinge after I oiled it. The quiche was delicious but it shrunk down a couple inches. :(

  176. AnnieD

    I remember puzzling for AGES over the photo of the Keller quiche at Food & Wine. Look at that picture! The sides of that pictured quiche are super thick — and there’s no way that crust went over the top of the pan edge and down the side an inch, to be trimmed later by knife? See .
    I think the quiche crust in the photo can only have been made by parbaking with lots of pie weights — and no dough over-the-top-and-down-the-side — there’s no sawn crust, right? (And they must have made extra dough to get those thick sides? Or used a smaller pan??)

    So, I’m wondering: it seems perhaps that the point of Keller’s taking the dough up and over the top is to support the tall sides of raw dough without par-baking, which would require a restaurant to have oceans of pie-weights. So . . . it SEEMS that, IF I’m willing to buy lots of pie weights/beans and fuss with parbaking, I don’t have to take the dough up and over the sides of the pan. (?) The Food & Wine photo seems to suggest a choice, an alternative: either take the raw dough up and over to support the high sides while baking OR parbake (blind bake) using loads of pie weights.

    What do others think about that F&W photo–does that crust look like the top was trimmed off by a knife??!

  177. Oh what a mess. I was careful to not see any visible leaks, but it did. I see many posts and wonder if anyone made it WITH the bottom. I’m willing to make again but want to make with a guarantee of no leaking egg mixture onto pan. HELP.

  178. Laurie Murphy

    I am so glad I found your post about this recipe. I am planning to make this for my DIL’s baby shower next month. I had no problem with the crust but where I had an epic fail was not using the bottom of the springform pan. Most of the filling came right out the bottom. I have tried to scoop it back up a few times but we’ll see how it turns out. If I make it again, I think I would use the bottom and keep it hinged. What do you think?

  179. Sarah Bilhardt

    I thought my crust was good — I patched, I really did! The filling just flooded out the bottom. :-( Hopefully, it will still taste good.

  180. oda

    Thank you for your notes and details. This came out perfect on the first shot. I couldn’t figure out what the pan stays unhinged until all that butter came pouring out. Glad I didn’t close it or it would have been butter soup. This was the custardy, French restaurant quiche I have been craving. Yummm.

  181. Amy


    This was my first time every making quiche and I was very intimidated by this recipe. It looked so amazing so I had to give it a try. The flavors were delicious, but I did not par-bake my crust and it ended up not cooking through at the bottom. A lot of the liquid also seeped through the dough and leaked into the cookie sheet that I had set the quiche on. I had to bake my quiche for about 2 hours to get it to set and I don’t think that was even enough. I will definitely par-bake the crust next time. Any other suggestions?

  182. Ruthan

    Well this was just amazing. I usually can’t be bothered to make my own quiche crusts but the adulation this one garnered was enough to make me feel much better about it.

    The only clever suggestion I have to contribute is that I put a few beans in the bottom of the shell, then stuck an 8″ cake pan on top, and that seemed to work approximately fine for parbaking.

    A few notes for when Future Ruthan makes this again:
    * Just put the cold butter and flour in the food processor to begin with, then transfer to the mixer for the addition of the water, then give up and mush it with your hands until it sticks. This will all be fine.
    * Don’t try to roll the dough from frozen. It’s really dry and will break into a lot of pieces and you will have a vexing time.
    * Use the bottom of the springform pan, it works fine
    * Don’t forget to put parchment *in* the shell *before* you do the business with the weights.
    * Don’t worry too much about keeping the sides of the crust thin
    * Slicing 2 pounds of mushrooms takes longer than you think
    * Cook the mushrooms until they’re mostly dry so you don’t have a quiche puddle
    * Marc’s trick of scooping up cooked leaked custard is genius, though your pans will be a revolting mess by the time you’re done
    * Remember to trim the crust *before* removing the springform ring.

  183. Well the flavor was delicious – but the bottom just leaked right through. Not sure what I did wrong. Just seemed like too much filling for a crust to hold. I swooped it into a tall pyrex dish and cooked for about same time. Tasty but not pretty. I’ll try it with the bottom on next time as the crust was that good!

  184. Karen Thorne

    Too much of everything. Too much time; too much effort; too much quiche! Maybe half it and make it smaller and definitely cut down on the milk. Not a keeper.

  185. kareri07

    The flavor of this quiche was amazing!!! However I had my first epic fail with a recipe from SK after more recipes than I can count. The filling for the quiche seeped out of the spring form pan and (luckily) all over the sheet pan. I interpreted the directions to mean I should not use the bottom of the spring form pan so I did not am I’m wondering if that was the issue? or maybe the small tear that I patched in the crust? I was able to salvage all the filling that cooked onto the sheet pan and the filling left in the spring form pan was higher concentration of mushrooms with enough egg to bind it together. So all in all not a disaster but a puzzle for sure. Thanks for making it so easy for me to create delicious food!!!

  186. Sheralee Brindell

    Okay. After finding a pound of locally grown Oyster Mushrooms at my neighborhood farmers’ market, I went on the hunt for what to do with them. Found this recipe and it looked just incredible. Challenging, to be sure – but incredible nonetheless. I’ve got it in the oven and we’ll see how it looks in about 75 minutes. I did add some ice cold cider vinegar to the pastry in place of half the recommended water. The result seems to be outstanding levels of flakiness in the crust. Thanks for such a great looking recipe!

  187. linda

    I usually make a standard quiche with a mashed potato crust, but that obviously would not work for the high sides on a springform pan so I decided to give the butter crust a try.
    Your directions for working with the dough were excellent and very helpful.
    I didn’t think I had any holes or cracks after the blind bake, and did patch a few potential ones because the par baked dough is very delicate. I put in the first layer of cheese, mushrooms, and custard and didn’t see any leakage. No leaks with the second layer and I slid it into the oven with fingers crossed.
    Checked on it 20 minutes later to find a 1/2 layer of baking custard. I made an executive decision to very gently scoop it up and place it back in the pan. Wherever the leak can from had sealed in the first 20 minutes of baking and the somewhat cooked custard slid under the surface. Tossed on a little more cheese and a dash of nutmeg to get a prettier top and all seems well.
    The distribution of mushrooms won’t be quite what I hoped for but the rest seems fine.
    Thank you again for pretesting the recipe and clarifying the finer points.

  188. Beth

    I made the mistake of forgetting to leave out crust scraps before par baking, which left me with many a crack and a springform pan that leaks like no tomorrow. After pouring the leaked out egg mixture back into the bowl (after being too optimistic about the ability of my springform pan to hold liquid), I par baked the bottom section of veggies and cheese with enough of the egg mixture to bind it all together for about 15 minutes before adding the rest of the egg. This created a seal of sorts to at least keep the liquidin the pan for the remainder of the bake. It will likely be very dense at the bottom, but it’s better than no quiche!

  189. Judy

    I made this a couple of years ago with the older recipe. Even though it fell apart, it was delicious! I’m looking forward to the updated recipe!

  190. hylasgirl

    Uggg… I tried this today and 1/4 of the quiche filling has leaked out onto the cookie sheet. Thank GOD I have it on a cookie sheet. Sob :(. I will try again. The dough was brutal… hard as a rock to start and I mean a rock! Then I guess I should have chilled it halfway through rolling it out?? I don’t know. I don’t know how to tell if it’s warmed up! lol. Hopefully it still tastes good… it smells great :) I’m going to fix myself a cocktail and cry into it :)

    1. deb

      I’m so sorry to hear! This crust is difficult! Also: delicious. It has a higher proportion of butter and lower proportion of flour than standard U.S. pie dough. The result is a dough that gets very firm in the fridge, and very soft quickly once you get over the initial firmness and are rolling it out. I need to pop it back into the freezer frequently for a couple minutes to keep it firm as I roll it. It also results in a very flaky, tender crust. The most important thing is to check for any cracks or holes before you put the filling in. You save all scraps from rolling and patch any tears, even ones you’re not sure are real tears, better than finding out you were wrong. I hope you have more luck next time.

      1. hylasgirl

        You know… it was still DELICIOUS and I am going to conquer this crust! I probably worked it too long although I didn’t feel like I did. I did do an overnight on the dough so I think I’ll just do the hour next time and see how that goes. I don’t know how anyone could say it wasn’t worth it.

  191. Beth Stoner Wiegand

    My first attempt making this recipe was a learning experience, to say the least! I did not par-bake the crust. Chilled the crust until I assembled the quiche. I thought the crust was sufficiently constructed without any cracks, but I experienced major leakage. Am I correct in reading the recipe that you DO NOT use the bottom of the springform pan and you leave the hinge of the ring open??

    1. deb

      Yes and yes. In bakeries, pastry rings (which have no base or hinge) are used most often so this is likely trying to emulate that. I’m sorry you experience leakage; this quiche is unforgiving like that. Definitely keep scraps of dough around for patching if needed.

  192. I have had my eyes on this recipe for a long time. Finally, I went for it. It came out pretty well, flavors seem to be right on spot. But the bottom was soggy with all the fat from the cheese and cream. How did the bottom of your quiche cook? Was it kinda soggy with fat? or did it hold firm enough?

  193. hylasgirl

    Hi! Tomorrow will be my second attempt at this quiche. My filling is different but the rest is the same. I will say, as much as this was THEEEE biggest pain in the butt, it was the best quiche I’ve ever made… even if a third of it leaked out the bottom. It still was SO delicious. Question… is there a reason why you don’t hinge the pan? I’m pretty sure I did hinge it last time.

    1. Judy

      Why do you not hinge the ring? I didn’t when I made it and lost a lot of the filling. I can’t seem to figure out why I would not close the hinge! Thanks.

      1. deb

        There’s no need to hinge the ring here because you’re not using it with the base. You’re using a pan. Leaks happen due to cracks in the crust, which is why I begged everyone in the recipe to save scraps for patching if a crack appears.

      2. Kevin

        I also am confused by this. I understand that the bottom is not needed, but isn’t the springform more stable / circular with the hinge closed?

  194. hylasgirl

    My quiche this time turned out PERFECT! It’s a thing of beauty! Here’s what I did differently. First, I made the dough only a few hours beforehand. Maybe 3? Then… I used the whole springform pan, hinge and all. Because, really… why not! I also wrapped the entire edge of the pan in foil… twice! OH, and I forgot to oil the inside of the ring. I wasn’t sure how that was going to go but I had to move forward. And I saved the scraps (which I did the first time as well) and after I took it out of the oven I used the scraps to reinforce the entire bottom seam around the pan. It looked ok but you just don’t know. It all held perfectly! And when I took the foil off the outside of the pan I had no leaks! and when I trimmed the crust and released the hinge, it was a thing of beauty!

  195. Lauren

    I’ve made this a few times and it’s absolutely delicious. I would like to try an lighten it up a little – is it possible to sub the 2 cups of heavy cream for whole milk (so 4 cups of whole milk total)? Thanks! :)

  196. Katbryn

    I made this this morning but while I was pouring in the 2nd egg and cheese mix I noticed a hole and forgot to safe crust to patch it up! Sigh. Did I ruin th quiche?? It was at the top so only some of the egg mix seeped out. But hope it didn’t ruin the delicious crust!!

  197. Anna

    Halved the recipe and made it in a 9.5 in pie pan, and it was the perfect amount. Didn’t have milk, so I substituted plain yogurt. Also didn’t have gruyere type cheese, so I used goat cheese. It turned out excessively good, even with the modifications!

  198. Rachel

    I had pie dough, mushrooms and cream left from Thanksgiving, and this quiche used it all up perfectly (actually I had to supplement the mushrooms, but still). My dough was a more standard all butter crust, but worked beautifully. Appreciated the tip I read here of using a smaller pan to take up some of the volume for the blind baking. I used the closed springform with the bottom, and about 1.75 cups each of skim milk and cream, and that was the perfect volume. I also added port to the mushrooms, like in your mushroom / leek quiche. It was absolutely incredible.

  199. Jen

    I’ve been waiting a long time to attempt this beauty and now have the perfect opportunity — Friends Brunch! Question: you mention leaving the spring hinge open, but don’t mention ever closing it. Do you leave the spring hinge open for the entire process, as it’s just a frame for the crust?

  200. Lee Matuska-Amoroso

    WOW WOW WOW I have been searching for a simple explanation of how to make this recipe! The original did not say to close the latch on the spring pan and I was trying to envision each step. THANK YOU because now I can make this recipe! Thanks for taking the time for the “rest of us” non-professionals!

  201. Deb, your articles are as always, funny & illuminating!
    QUESTION: How/what has butter fat ratio affected your doughs? Stella Parks cautions that high butter fat can turn baked goods (pie doughs, cookies, cakes etc. greasy)? I use Jameson Farms or Trader Joes–which many cooking websites says it PDG!
    I have a bad habit of making the ragged edges uniform by patting them–its almost uncontrollable! DOES THIS further affect my dough???
    Pie/pastry dough is my Achilles heel! My most recent attempt–yesterday 10/23/2021@ 86 outside–to make S.P dough was NOT the success I’d hoped for (you know the definition of insanity, yes?). And yes kitchen wasn’t cool enough at 78.
    However much I chilled & temp. check ALL ingredients–including bowls, pin, flour, butter/water (even chilled the counter top before rolling out) I STILL had a sticky dough & did EXACTLY what you cautioned NOT to do–overcompensate w flour. Stella contends equal amounts of butter, flour etc. While the crust TASTES good–it shrank. I’ll try again using the mixer & S.P. recipe. I figure I’ll FINALLY make the perfect pie crust around age 95 right as I expire!

  202. Karen Chiasson

    Love how you simplified this recipe. Would definitely make this recipe again but in the future would slice the mushrooms a little thinner for a better bite.

  203. Laura

    So I have made this amazing quiche several times, initially with great success, but in subsequent attempts, with leaks everywhere. I tried wrapping the crust in foil and that did not work. I bought a springform pan that was rated as the best leak-proof pan. That did not work. Today, I made it in a 9 x 3 inch cake pan, wrapped in parchment on the bottom and sides. No leaks. The challenge was inverting it, pulling off the pan and returning it to the serving platter. I am pleased to say that while terrifying, it worked!

  204. Jane Reiss

    This quiche is a lot of work but think it’s worth it. I’ve made one similar a few years ago and will always use the base of the springform pan. I’m not a gourmet chef, I’m an experienced home cook and why take chances with terrible leakage? It still leaked but very slightly and looks gorgeous. I’m freezing it, then saving it for a neighbor’s brunch party next week. Praying it tastes as good as it looks. I added crisped bacon that I broke up and mixed with the mushrooms. It smells heavenly. Thank you for very clear instructions.