The Ultimate Umami Forestière Quiche
This vegetarian quiche features a lightened custard made of equal parts milk and cream, enriched with extra egg yolks. It swaps traditional mushrooms for sautéed Parisian slices and adds flash-toasted cherry tomatoes and Emmental cheese for a sophisticated, umami-packed flavor profile.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
The Balance of Light and Rich
By splitting the dairy between milk and heavy cream, we reduce the overall heaviness of the dish without sacrificing the classic French 'Migaine' texture. The addition of four egg yolks provides the necessary fat and protein to ensure a stable, velvety set.
Parisian mushrooms, when sliced and sautéed until golden, offer a familiar and elegant earthiness. Flash-toasting the cherry tomatoes before baking caramelizes their natural sugars, adding a concentrated burst of umami that complements the white miso in the custard.
Emmental offers a milder, nuttier backdrop allowing the delicate notes of nutmeg and the savory depth of the soy-glazed mushrooms to shine through.
Ingredients
Recipe yields 6 servings
For the Pastry Shell
| Amount | Ingredient | Notes |
|---|---|---|
| 230 g | fresh puff pastry | store-bought is fine |
For the Mushroom & Tomato Base
| Amount | Ingredient | Notes |
|---|---|---|
| 250 g | Parisian mushrooms | sliced for elegant texture |
| 100 g | cherry tomatoes | halved and flash-toasted |
| 30 g | unsalted butter | for searing |
| 15 g | soy sauce | for deglazing |
| 2 g | smoked paprika | for smoky depth |
For the Lightened Miso Custard
| Amount | Ingredient | Notes |
|---|---|---|
| 150 g | heavy cream | — |
| 150 g | whole milk | — |
| 2 large | whole eggs | — |
| 4 large | egg yolks | — |
| 15 g | white miso paste | the secret umami ingredient |
| 1 g | fresh nutmeg | — |
| 1 g | white pepper | — |
For Assembly
| Amount | Ingredient | Notes |
|---|---|---|
| 150 g | Emmental cheese | grated |
Instructions
Prepare the Shell
- 1
Blind-Bake the Pastry
Preheat oven to 200°C / 400°F. Line a 9-inch tin with pastry, prick the bottom, and bake with weights for 10-12 minutes until edges are golden.
Prepare Fillings
- 2
Sauté and Toast
Sauté sliced Parisian mushrooms in butter over high heat until browned. Deglaze with soy sauce and paprika. In the same pan, flash-toast halved cherry tomatoes cut-side down for 1-2 minutes until caramelized.
- 3
Whisk the Custard
Dissolve miso into the milk and cream mixture. Whisk in 2 whole eggs, 4 yolks, nutmeg, and white pepper until smooth.
Final Bake
- 4
Assemble and Bake
Layer mushrooms, toasted tomatoes (cut-side up), and Emmental in the shell. Pour custard over and bake at 190°C / 375°F for 25-30 minutes until the center has a slight wobble.
Tips & Tricks
If the tomatoes are making the crust soggy: Flash-toast them cut-side down first. This sears the surface and locks in juices, and always place them cut-side up in the tart shell.
If you want a more intense mushroom flavor: Make sure the Parisian mushrooms are sliced and sautéed on high heat until they are deeply browned. Don't crowd the pan!
Frequently Asked Questions
Will the miso make this taste like Japanese soup?
Not at all. At just 15 grams for the whole quiche, the white miso acts as a hidden flavor enhancer—like adding a pinch of MSG or aged Parmesan.
Is this quiche very heavy?
We've swapped the heavy cream-only base for a 50/50 mix of milk and cream. This makes the quiche feel lighter on the palate, while the extra egg yolks ensure it remains incredibly silky.