Emmenthal Mushrooms Quiche

~ Quiche aux champignons et à l'Emmental ~

Emmenthal Mushrooms Quiche

Emmenthal Mushrooms Quiche

This Emmenthal Mushrooms Quiche is easy and simple to make. You can be creative and replace the mushrooms and the Emmenthal with other options like spinach sautéed with garlic and crispy bacon. Quiches can be served hot or cold and in several occasions, as the main course with a green salad, or as an appetizer and sliced into small pieces.



200 g flour
100 g butter
1 egg
a small glass of water


250 g mushrooms
3 eggs
3 handfuls  grated Emmenthal
3 tablespoons crème fraîche or low-fat Greek yogurt
salt & pepper


~ Wine pairing ~

Chardonnay, Syrah


Preparing the crust of your Emmenthal Mushrooms Quiche:

Melt the butter in water over low heat or microwave. In a bowl, pour the flour and the egg. Once the butter is softened, pour it in a bowl until you get a smooth, thick dough. Sprinkle flour on a quiche mold and spread flatten the dough so to cover the mold. At this point, I like to bake it for about 10 minutes to avoid the pastry getting soggy when you pour in the filling.

Preparing the filling of your Emmenthal Mushrooms Quiche:

In a bowl, beat the eggs, add the cream, the mushrooms, and the and the grated Emmenthal. Add salt, pepper and a teaspoon of nutmeg. Pour into the pie shell and bake for 30 minutes.


Emmenthal Mushrooms Quiche


Thaïs Lips is an English Portuguese translator, also translating French and Spanish as source languages. She specializes in legal, financial, social sciences and pharmaceuticals. She is a conference interpreter. Thaïs attended law school in Brazil, has a Certificate of Proficiency in English from the University of Michigan and a Teaching English as a Second Language (TESOL) certificate from the University of Colorado in Denver. She has lived in Brazil, England, Wales, France, and Oman.

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