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  • Writer's pictureChristinaSinisi-Author

Recipe Blog--Mushroom Gruyere Quiche plus extra recipe in the picture :)

I've been collecting recipes since I was in high school. In the picture (of the ham quiche; I didn't have one of the mushroom), you can see one of my notecards--can you imagine a high school girl sitting and copying recipes by hand? I'm impressed by my younger self!

The mushroom quiche is another recipe I served at church fellowship this past Sunday (and I've brought the ham quiche several times)--and I promised the recipe to a friend there and what better way to share?

Please share a food story and enjoy the double recipes!

Recipes…Breakfast and Brunch

Mushroom Gruyere Quiche

Prep time: 30 minutes; Cook: 30 minutes; Cool: 15 minutes


4 large eggs

1 ½ cups half and half (I don’t keep half and half; instead, I use half 1% milk and half heavy cream)

2 tablespoon chopped chives

2 teaspoons grated lemon zest

2 tablespoons olive oil

1 pound mushrooms (the recipe calls for fancy types, I just use button—it’s all good)

2 teaspoons fresh thyme leaves (if you have them, if not dried work just fine)

½ teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons butter

6 ounces Gruyere cheese, grated (about 1 ½ cups)

1 pastry shell (deep-dished is best)


1.      Preheat the oven to 375 degrees.

2.      In a large bowl, whisk together the eggs, half-and-half, chives, and lemon zest.

3.      In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until browned to a slight crisp, about 5 minutes. Sprinkle the mushrooms with the thyme, salt, and paper and stir well. Add the butter and sauté until the mushrooms are tender, about 4 minutes. Remove from heat and let cool for about 10 minutes.

4.      Spread ½ cup of the Gruyere on the bottom of the tart shell. Pour half of the egg mixture over the cheese and top with half of the mushroom mixture. Repeat with another ½ cup of cheese and the rest of the egg and mushroom mixtures. Top with the remaining ½ cup of cheese.

5.      Transfer to the oven and bake until the edges of the tart shell are golden brown, 25 to 30 minutes. If you want a browned surface on the quiche, broil for the last 5 minutes, watching carefully so the quiche doesn’t burn. Place a strip of fiol around the pastry shell if they are getting too brown.

6.      Let the quiche cool slightly, about 15 minutes. Slice and serve warm or at room temperature.

7.      If you wish to make ahead and heat for church fellowship, refrigerate overnight (up to 2 days), then reheat with foil cover for at least half an hour at 350 degrees or longer at 300 degrees.

8.      Makes 6 to 8 servings (or more if we’re slicing small for a crowd).


NOTE: This recipe comes from Joanna Gaines’ Magnolia Table, Volume 2, page 79. I modified a bit since I don’t have time to make a homemade tart shell when baking in bulk. 😊

I don't have any record as to where I found the Cheesy Ham Quiche--shame on younger self for not giving credit where credit is due. I will say that this quiche has been my go-to recipe for using leftover Easter ham for years!

Blessings to you all!

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Debra Pruss
Debra Pruss
Mar 27

Thank you for sharing. I have many hand written recipes. Happy Easter. God bless you.

Mar 28
Replying to

Something we have in common! Have a wonderful Easter!


Dianne Miley
Dianne Miley
Mar 27

You’re not so weird. I hand-wrote recipes as a teen too! We do have lots in common. 😊

Mar 27
Replying to

That's amazing--sisters from different mothers!

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