Mushroom Quiche Recipe
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Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, Gruyere cheese and creamy quiche filling. This quiche recipe is A perfect make-ahead dish for entertaining.
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Mushroom Quiche Recipe
Easy mushroom quiche with flaky crust, creamy filling, and savory mushrooms. Perfect for brunch, meal prep, or a light dinner.
Ingredients
For the crust:
- Homemade quiche crust fresh or frozen
For the filling:
- 2 oz (g) Gruyere see notes
- 250 g (250 g) Mushrooms see notes
- 1 Red onion chopped
- 2 cloves Garlic crushed
- 3 Eggs large
- 1 cup (240 ml) Heavy cream
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Nutmeg
- 1 teaspoon Oregano
- 1 tablespoon (g) Butter unsalted
- 2-3 tablespoons (30 ml) Olive oil
Instructions
- Prepare the crust: Prepare your Homemade Quiche Crust or use a store-bought crust. Roll into an 11–12 inch (28–30 cm) circle, fit into a 9-inch (23 cm) tart pan, trim and prick the base, then freeze for 20–30 minutes. Blind bake as instructed in the crust recipe.
- Prepare the filling: Heat olive oil and butter in a large pan over medium heat.
- Add the onion and cook for 4–5 minutes until soft. Add the garlic and cook for 1 minute. Add the mushrooms and cook until all the moisture evaporates and the mushrooms are well browned, about 8–10 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
- Make the custard: In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme (or oregano) until smooth.
- Assemble the quiche: Spread the mushroom mixture evenly over the crust. Sprinkle the cheese on top. Gently pour the custard over the filling.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
- Rest and serve: Let rest for at least 15 minutes before slicing.
- Serve warm or at room temperature.
Video
Notes
- Mushrooms: I used button mushrooms, but you can use cremini, portobello, or a mix of wild mushrooms for deeper flavor. Just make sure to cook them well until all the moisture evaporates; this is key to avoiding a watery quiche.
- Cook off moisture: Mushrooms release a lot of liquid while cooking. Let it fully evaporate and allow the mushrooms to brown slightly for the best flavor and texture.
- Water in the crust: Add gradually. The dough should hold together when pressed but not feel sticky. Too much water = tough crust. You may not need all the water.
- Do not over-process the dough: Mix just until it comes together. Overworking the dough develops gluten and warms the butter, resulting in a tough crust instead of a flaky one. Small butter pieces are perfectly fine, they create flakiness.
- Cream: You can replace heavy cream with half-and-half or use a mix of milk and cream for a lighter quiche. Keep in mind the filling will be less rich and slightly softer.
- Blind baking: Blind baking helps keep the crust crisp. Bake with weights until the edges are set, then remove the weights and bake again until the base looks dry and lightly golden before adding the filling.
- Cheese choice: Gruyère adds a rich, nutty flavor, but cheddar, Swiss, Comté, or goat cheese also work well. Avoid very watery cheeses.
- Don’t overbake: The center should still slightly jiggle when you remove it. It will continue to set as it cools.
- Make Ahead: This quiche can be made 1–2 days in advance and reheated in the oven before serving.
- Storage: Store in the fridge up to 3 days. Reheat gently in the oven for best texture.
Nutrition
Calories: 212kcalCarbohydrates: 4gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 107mgSodium: 459mgPotassium: 183mgFiber: 1gSugar: 2gVitamin A: 642IUVitamin C: 2mgCalcium: 111mgIron: 1mg
Absolutely delicious. I grew up eating quiche Lorraine (with bacon) and wanted to try a vegetarian option. This is perfect. Easy to follow. Instead of 1 red onion I used 1 small shallots and small white onion. I also had to put the quiche under the broiler for 3 to 4 minutes because it didn’t get to the perfect golden color right away. I used a 9 Inch. baking pie. Next time I will add more mushrooms.
Nice video, but I really need to hear the cook relating all the little nuances applied as you prepare this quiche recipe please…would appreciate cook/chef’s little tips when preparing..thank you!
This was the first quiche I ever made! I made it for my son and daughter-in-law. It was the first time we got together since COVID-19 started. We celebrated being together and this Mushroom Quiche made it memorable! It was a hit!!! Thank you so much!!
Thank you for the lovely recipe. the only thing you didn’t mention was the size of the dish. I used a small one and the ingredients came right to the top of the quiche.