I love that Joanna includes so many quiche recipes in the Magnolia Table cookbook. She often mentions having an abundance of eggs, and this “Mushroom and Swiss Quiche” is a family favorite that uses a lot of farm-fresh eggs at once.
One of my favorite things is the combination of eggs, cheese, and a flaky pie crust. The textures and flavors blend together so well that I always look forward to a slice. A crisp crust with a creamy filling is hard to beat.
This quiche was quick and straightforward to prepare: chop the vegetables, sauté them until the mushrooms release their juices, mix with the eggs and cheese, and bake. I used a pie crust I’d made earlier and frozen, which made the process even faster.
Store-bought crusts are convenient, but homemade pastry made with real butter has a superior flavor and texture. The cookbook includes a great crust recipe—making several at once and freezing extras is a smart time-saver.
For this version I used Jarlsberg Swiss. If you’re not a big Swiss fan, consider a milder or different melting cheese. I enjoyed the quiche, but I generally prefer cheddar, and Jarlsberg felt a bit strong for my taste. Next time I’d try Gruyère or white cheddar.
Jarlsberg works well on a cheese board with fruit and crackers, but in this quiche it felt overpowering. A few tomato slices or a touch of acidity might have balanced the richness. If you have a favorite Swiss or melting cheese that you think would suit this quiche better, I’d love to hear your suggestion.
Have you tried this recipe? Share your experience in the comments—did you make any changes, and how did it turn out?
Until next time, happy cooking!
Kendell
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