Mushroom Quiche Recipe

Easy mushroom quiche with flaky crust, creamy filling, and savory mushrooms. Perfect for brunch, meal prep, or a light dinner.

Prep Time20

Cook Time40

Chilling Time1

Total Time2

Course: Appetizer, dinner, lunch

Cuisine: American, French, Mediterranean

Keyword: baked, comfort food, savory, vegetarian

Servings:

Calories: 212kcal

Ingredients

For the crust:

Homemade quiche crust fresh or frozen

For the filling:

2 oz Gruyere see notes
250 g Mushrooms see notes
1 Red onion chopped
2 cloves Garlic crushed
3 Eggs large
1 cup Heavy cream
1 teaspoon Salt
¼ teaspoon Black pepper
¼ teaspoon Nutmeg
1 teaspoon Oregano
1 tablespoon Butter unsalted
2-3 tablespoons Olive oil

US Customary - Metric

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