Delia Smith Mushroom Quiche Recipe

This Delia Smith-inspired mushroom quiche is a classic, comforting bake with a crisp shortcrust base and a rich, silky custard studded with savoury mushrooms and cheese. The flavour is earthy and deeply satisfying, with just enough thyme and black pepper to keep each bite lively. It’s a very doable recipe for confident beginners, especially if you follow the blind-baking step for a crisp bottom. Total time is about 1 hour 30 minutes, including chilling and cooling.

Ingredients

For the shortcrust pastry

• 250g plain flour
• 1/2 tsp fine salt
• 125g unsalted butter, cold and cubed
• 1 large egg yolk
• 2–3 tbsp cold water (as needed)

For blind baking

• Baking parchment
• Baking beans or uncooked rice (enough to fill the tart case)
• 1 egg white (optional, for sealing the base)

For the mushroom filling

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion or 2 shallots, finely chopped
• 300g chestnut mushrooms, wiped clean and sliced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 small garlic clove, finely grated (optional)
• 100g Gruyère or mature Cheddar, grated
• 3 large eggs
• 250ml double cream (or 150ml cream + 100ml milk)
• 1 tbsp Dijon mustard (optional)
• Salt and freshly ground black pepper
• Pinch of nutmeg

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 and the top colours nicely. Slide a baking sheet onto the shelf to heat up (this helps the pastry base crisp).
• Make the pastry: Tip the flour and salt into a large bowl. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Add the egg yolk and 2 tablespoons of cold water, then mix with a knife until the dough starts to clump. Add a little more water only if needed. Bring it together gently into a disc.
• Chill and line the tin: Wrap the pastry and chill for 20 minutes. Roll it out on a lightly floured surface and line a 23cm tart tin. Trim the edges, prick the base with a fork, then chill for 10 minutes to help prevent shrinkage.
• Blind bake the crust: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then carefully lift out the parchment and beans. Bake for a further 5 to 8 minutes until the base looks dry and lightly golden.
• Seal the base (optional but helpful): Brush the hot base with a thin layer of egg white and return to the oven for 2 minutes. This creates a light barrier so the custard is less likely to soften the pastry.
• Cook the mushrooms: Heat the olive oil and butter in a large frying pan over medium-high heat. Add the onion (or shallot) and cook for 5 minutes until softened. Add the mushrooms and thyme, and cook briskly until the mushrooms are browned and any liquid has completely evaporated. Stir in the garlic for 30 seconds (if using), then season lightly and leave to cool for 10 minutes.
• Mix the custard: In a jug or bowl, whisk the eggs with the cream, mustard (if using), a pinch of nutmeg, and plenty of black pepper. Taste your mushroom mixture before adding extra salt, as cheese will add saltiness too. Stir in most of the grated cheese, keeping a small handful for the top.
• Assemble the quiche: Spoon the cooled mushrooms into the pastry case and spread them out evenly. Pour over the egg custard slowly, then sprinkle the remaining cheese on top.
• Bake: Set the tart tin on the preheated baking sheet and bake for 25 to 30 minutes, until lightly golden and softly set. The centre should have a gentle wobble, not a liquid slosh.
• Cool and serve: Let the quiche stand for 15 to 20 minutes before slicing. This helps the custard settle so you get neat slices and a better texture, whether you serve it warm or at room temperature.

Tips

How do I stop the quiche base from going soggy?

Blind bake until the base looks dry, not just “set”. Sealing with a quick brush of egg white also helps, and baking the quiche on a hot tray gives the pastry an extra boost of heat from underneath.

Why is my mushroom filling watery?

Mushrooms hold a lot of water. Cook them over medium-high heat and keep going until the pan is completely dry and you hear more sizzling than steaming. If the mushrooms are wet, the custard can turn loose and the base can soften.

How do I know when the custard is baked properly?

Look for a light golden top and a quiche that feels set around the edges with a slight wobble in the centre. If it’s puffed dramatically or cracking, it’s likely a touch overbaked (still tasty, just less silky).

Can I use ready-rolled pastry instead?

Yes. Choose all-butter shortcrust if you can, and still blind bake it. You’ll save time without sacrificing much in texture.

Serving Suggestions

• A crisp green salad with a sharp vinaigrette
• Butter-steamed new potatoes or roasted baby potatoes
• Tomato soup for a simple lunch pairing
• Pickles or chutney on the side for contrast

Storage

Room temperature

Cool completely, then keep the quiche covered for up to 6 hours in a cool kitchen. After that, refrigerate for food safety.

Refrigerator

Store in an airtight container for up to 3 days. For the best texture, bring slices to room temperature before eating, or warm gently in a 160°C oven until just heated through.

Freezing

Freeze the baked quiche (or individual slices) well wrapped for up to 2 months. Thaw overnight in the fridge, then reheat in a 160°C oven until hot in the centre. Freezing can slightly soften the pastry, but it still works well for make-ahead lunches.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 23g
• Protein: 12g
• Fat: 33g
• Saturated Fat: 18g
• Sodium: 520mg

Disclaimer: Nutrition values are estimates and will vary based on the ingredients and brands you use.

FAQs