James Martin Mushroom Quiche

I made this mushroom quiche on a rainy Sunday, the kind where you’ve already made three cups of tea before lunch and you’re still in your dressing gown. I needed something cosy, something that made the kitchen smell like a French bistro rather than a damp British morning — and this quiche absolutely delivered.

It’s rich but elegant, with wild mushrooms that soak up all the buttery shallots and the custard that’s just set but still silky. And don’t even get me started on the crust — crisp, golden, and smells like something out of a bakery. James Martin really nailed it with this one. I’ve made it three times since and it’s officially my go-to “I want to impress someone (or myself)” bake.

It’s one of those dishes that feels posh but really isn’t hard to do. Bit of mixing, a bit of rolling, lots of butter (obviously), and before you know it — boom, you’re a pastry person.

Why You’ll Love It

• That buttery shortcrust base is flaky, golden, and not remotely soggy.
• Wild mushrooms give it a deep, earthy richness that’s anything but boring.
• The custard is luxuriously creamy without being too heavy.
• Comté cheese melts like a dream and adds a savoury kick.
• Great hot, cold, or room temp — brunch, lunch, or picnic ready.
• Leftovers reheat beautifully and still feel indulgent.

Ingredients

For the pastry:

• 400g plain flour
• 200g butter
• 1 egg
• Splash of cold water, if needed

For the custard:

• ½ pint double cream
• ½ pint whole milk
• 4 eggs
• 4 egg yolks
• Salt and pepper

For the filling:

• 400g wild mushrooms (cleaned and roughly chopped)
• 25g butter
• 2 shallots, peeled and finely diced
• 1 bunch fresh parsley, chopped
• 200g Comté cheese, grated

How to Make It

Start with your pastry:

Rub the flour and butter together with your fingers until the mix looks like breadcrumbs (it’ll feel a bit like making a crumble topping). Add the egg and mix until it comes together — a splash of cold water if it feels too dry. Form into a ball, wrap in cling film, and chill for 30 minutes.

Roll and line your tin:

Roll out the chilled dough on a floured surface until it’s big enough to line a 23cm deep tart tin. Gently press it into the tin, patching up any rips like you’re doing edible origami. Trim the edges, prick the base with a fork, and chill again for 10 minutes.

Cook down those mushrooms:

While the pastry chills, melt the butter in a large frying pan. Add the shallots and cook until soft and golden. Then throw in the mushrooms. Cook for about 5–7 minutes until they’ve released their moisture and are smelling lovely and earthy. Stir through the parsley and let it cool a bit.

Pre-bake the pastry:

Preheat your oven to 160°C fan (or 180°C standard). Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 until pale golden.

Mix your custard:

In a jug, whisk together the cream, milk, eggs, and yolks. Season generously — this is the part that flavours the whole quiche, so don’t be shy with the salt and pepper.

Layer it all up:

Spread the mushroom and shallot mixture evenly over the base. Pour over the custard, then sprinkle the grated Comté all over the top.

Bake until set:

Pop it in the oven and bake for 30–40 minutes, or until the custard has just set and the top is golden brown. Give it a little wobble test — it should jiggle just slightly in the centre.

Let it rest:

Take it out and give it 5–10 minutes to settle before slicing. This is when the magic happens — everything firms up just enough for perfect slices.

Common Mistakes and How to Dodge Them

Why is my pastry soggy?
You probably skipped the blind bake or didn’t cool your filling enough before adding it. Also, baking beans are not optional here — they save you from puff-up panic.

Quiche too eggy?
You might’ve used too little cream. The right ratio of cream to egg is key for a silky custard. Stick with the full-fat stuff — this isn’t the time for skim milk.

Crust shrunk in the oven?
It needed more chilling time, or maybe you overworked it. Roll gently, chill properly, and don’t skip the resting.

My mushrooms are watery!
You didn’t sauté them long enough. Cook until all the moisture has evaporated — soggy mushrooms = soggy quiche.

Storage and Reheating

Fridge:
Cover tightly with foil or cling film. Keeps for 3–4 days and tastes fab the next day cold.

Freezer:
Wrap slices individually in cling film and foil. Freeze for up to 3 months. Reheat from frozen or defrost overnight.

Oven:
Reheat at 180°C (350°F) for 15–20 minutes. Cover with foil to avoid over-browning.

Microwave:
Quick and easy — 2–3 minutes on medium power. The crust won’t be quite as crisp, but it still hits the spot.

Frequently Asked Questions

Can I use other mushrooms?
Absolutely. Chestnut, portobello, or even button mushrooms all work. Just make sure to cook out the moisture.

What’s a good Comté substitute?
Gruyère or Emmental are great options. Even a strong cheddar if that’s what you’ve got.

Can I add meat to this quiche?
Yes — crispy pancetta or bacon works beautifully. Just mix it in with the mushrooms before filling.

Why is my custard runny?
It probably needed a bit longer in the oven. The centre should have just a slight wobble when you take it out.

Nutrition Facts (Per Serving):

Calories: 481
Fat: 38g
Carbs: 20g
Protein: 17g
Sodium: 766mg
Sugar: 4.6g

Try More James Martin Recipes:

• James Martin Yorkshire Puddings
• James Martin Roast Potatoes
• James Martin Cherry Scones