Pie Crust

  • 3 tablespoons (45 milliliters) cold water
  • 120 grams (1/2 cup or 4.2 ounces) butter (chop into small pieces and freeze)
  • 1 small egg
  • Pinch of salt
  • 1/5 teaspoon (0.4 grams) baking powder
  • 285 grams (2 1/4 cups or 10 ounces) flour (plus gradually add a little more)


  • 250 grams (8.8 ounces) chanterelles (or other mushrooms)
  • 150 grams (2/3 cup or 5.3 ounces) cream (33%)
  • 2 eggs
  • 50 grams (1.8 ounces) parmesan
  • 8 sprigs thyme (use only green leaves)
  • 70 grams (2.5 ounces) Dorblu cheese
  • 1 small onion
  • 50 grams (3.5 tablespoons or 1.8 ounces) butter


  • Mixing Bowl

    A large mixing bowl will help keep all ingredients contained as you mix the dough and filling, making the process less messy.

  • Whisk

    A whisk is crucial for blending the eggs and cream smoothly, ensuring your filling has a perfect texture.

  • Knife

    An all-purpose chef's knife is great not only for chopping butter but also for slicing the mushrooms and onions finely.

  • Baking Pan

    A high-quality, non-stick cake pan will help you get that delightful crust without sticking. Remember to dock your dough to prevent bubbles!

  • Fork

    Yes, your basic eating fork! Docking the pie crust with a fork helps it cook evenly and keeps it from puffing up.


Step 1

1. Chop the butter, flour, and baking powder together with a knife. Add the egg and cold water, and knead the dough until it comes together. Spread the dough evenly into a cake pan, dock it with a fork, and place in the freezer for 30 minutes. If there's any dough left, you can freeze it or make crackers with spices. Chilling the dough helps prevent shrinking during baking.

Step 2

2. To remove any bitterness from thawed chanterelles, blanch them in salted boiling water for 5-7 minutes. Sauté the onion in butter until translucent, then add the chanterelles and thyme. Cook until the mushrooms are soft, about 15 minutes.

Step 3

3. In a separate bowl, whisk together the eggs and cream. Add in the grated parmesan and pieces of Dorblu cheese. Allow the mushroom mixture to cool slightly before combining it with the egg and cream mixture.

Step 4

4. Spread the filling over the chilled pie crust. Bake in a preheated oven at 320°F (160°C) for 40 minutes. Allow the quiche to cool before removing it from the pan. Bon appetit! Cooling the quiche helps it set properly and makes it easier to slice.


Imagine this: a cozy Sunday morning, the aroma of freshly-baked quiche wafting through the air. This savory mushroom quiche pairs beautifully with a crisp, green salad drizzled with a light vinaigrette. Want to add a bit of sweetness to your spread? Serve it alongside a bowl of fresh, seasonal fruit. Hosting a dinner party? Your guests will love starting their meal with a warm slice of this quiche, perhaps garnished with a sprinkle of parsley or chives for a splash of color. It’s also fantastic as a picnic dish—pack it up with some crusty bread and a selection of cheeses for a gourmet al fresco experience. For a real culinary treat, consider serving this quiche as part of a brunch buffet. Imagine it sitting pretty next to a platter of smoked salmon, bagels, and all the fixings. Whether warm or at room temperature, this versatile quiche shines in any setting!


Looking to make this quiche gluten-free? No problem! Simply use a gluten-free flour blend in place of the standard flour for the crust, and you're all set. Tip: add a touch more liquid to help bind the dough, as gluten-free flours can sometimes be crumbly. For a vegan twist on this classic recipe, swap out the eggs and cream for a cashew-based cream (blend soaked cashews with water) and use a tablespoon of nutritional yeast to add that cheesy flavor. Instead of the butter, use a plant-based butter substitute. Replace the cheese with your favorite dairy-free cheese, and you’ll have a vegan quiche that doesn’t compromise on taste.


  • Why is my dough crumbly?

    This can happen if there's not enough liquid or if the ingredients are too cold. Try adding a bit more cold water, a teaspoon at a time, until the dough comes together.

  • How do I prevent my crust from getting soggy?

    Docking the crust and pre-freezing it helps, as does baking the quiche on a lower oven rack where it gets a bit more direct heat.

  • Can I use a different type of mushroom?

    Absolutely! Feel free to experiment with your favorite mushrooms. Portobello and cremini both work wonderfully in this recipe.

  • Can I make the quiche ahead of time?

    Yes, you can! Prepare and bake the quiche as directed, then cool completely. Store it in the refrigerator and reheat in a 300°F oven until warm.

  • How can I enhance the flavor of my quiche?

    Try adding sautéed garlic or using fresh herbs like basil and parsley. A pinch of nutmeg in the filling can also add a wonderful depth of flavor.

  • What type of pan should I use for the best results?

    A metal or ceramic pie pan usually works best, as they conduct heat evenly and help achieve a perfect, crispy crust.

Nutrition facts

Chanterelle quiche with dorblu & thyme
Recipe Yield:8 servings
Calories:Approx 450 calories per serving
Calories (Min - Max):400 - 500
Total Fat:35g
Saturated Fat:20g
Total Carbohydrate:15g
Total Sugars:2g