Delia Smith Mushroom Quiche Recipe

This classic Delia Smith mushroom quiche is a beautifully balanced savoury bake with a crisp, buttery pastry and a soft, creamy filling. The mushrooms add a deep, earthy flavour that pairs perfectly with rich eggs and cream. It is straightforward to make, even for beginners, and ideal for lunch, picnics, or a light supper. From start to finish, it takes about 1 hour and 30 minutes.

Ingredients

For the shortcrust pastry

• 175g plain flour
• 75g cold unsalted butter, cut into cubes
• 2 to 3 tablespoons cold water

For the mushroom filling

• 200g chestnut mushrooms, thinly sliced
• 1 tablespoon butter
• 3 large eggs
• 200ml double cream
• 50g mature cheddar cheese, grated
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make Delia Smith Mushroom Quiche Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly.
• Make the pastry: Rub the butter into the flour until it looks like fine breadcrumbs. Add cold water a little at a time and bring together into a dough.
• Line the tin: Roll out the pastry and line a greased 23cm tart tin. Chill for 15 minutes, then line with parchment and baking beans.
• Blind bake: Bake the pastry case for 15 minutes. Remove the beans and parchment, then return to the oven for 5 minutes until lightly golden.
• Cook the mushrooms: Melt butter in a pan and cook the mushrooms over medium heat until soft and any moisture has evaporated.
• Prepare the filling: Whisk the eggs and cream together in a bowl. Season well with salt and pepper.
• Assemble: Spread the mushrooms over the pastry base, sprinkle with cheese, then pour over the egg mixture.
• Bake: Bake for 30 minutes until just set with a slight wobble in the centre.
• Cool and serve: Leave to cool slightly before slicing. Serve warm or cold.

Tips for the Best Mushroom Quiche

How do I avoid a soggy base?

Always blind bake the pastry and ensure the mushrooms are cooked until dry before adding them.

Can I use different mushrooms?

Yes, a mix of chestnut, button, or even wild mushrooms works well and adds extra flavour.

How do I know when the quiche is cooked?

The centre should be just set with a gentle wobble and lightly golden on top.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with roasted tomatoes or steamed greens.
• Enjoy cold as part of a picnic spread.

Storage

Room temperature

The quiche can sit at room temperature for up to 6 hours, ideal for gatherings.

Refrigerator

Store covered in the fridge for up to 3 days. Allow to come to room temperature or reheat gently.

Freezing

Freeze whole or in slices for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 24g
• Protein: 12g
• Fat: 30g
• Saturated fat: 17g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Mushroom Quiche Recipe

Recipe by Milli RoseCourse: LunchCuisine: BritishDifficulty: Easy

Servings

6

slices

Prep time

30

minutes

Cooking time

45

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

15

minutes

A classic British mushroom quiche with crisp shortcrust pastry and a creamy egg filling. Perfect for lunch, picnics, or a light supper.

Ingredients

• 175g plain flour

• 75g cold unsalted butter, cubed

• 2–3 tbsp cold water

• 200g chestnut mushrooms, sliced

• 1 tbsp butter

• 3 large eggs

• 200ml double cream

• 50g mature cheddar, grated

• Salt, to taste

• Black pepper, to taste

• Butter, for greasing

• Baking parchment

Directions

• Preheat the oven to 200°C or 180°C fan and grease a 23cm fluted tart tin.
• Rub the butter into the flour until it resembles breadcrumbs, then add water to form a dough.
• Roll out the pastry, line the tin, chill for 15 minutes, then blind bake for 15 minutes.
• Sauté the mushrooms in butter until soft and lightly golden.
• Whisk eggs and cream together, then season well.
• Scatter mushrooms and cheese over the pastry base.
• Pour over the egg mixture and bake for 30 minutes until just set.
• Cool slightly before slicing and serving.

Notes

• Blind baking prevents a soggy base.
• Allow the quiche to rest before slicing for clean portions.
• Serve warm or cold.