Mushroom Quiche

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Mushroom quiche combines the earthy flavors of mushrooms with a smooth, custard-like filling in a buttery crust, making it an elegant and satisfying choice for brunch or dinner.

A mushroom quiche with herbs on top.
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Delicious Mushroom Quiche

Craving a hearty and flavorful breakfast (or brunch!) that’s easy to prepare? Look no further than this Sausage Quiche Recipe! 

This savory dish is packed with crumbly sausage, fluffy eggs, and creamy cheese, all encased in a flaky, golden crust. It’s the perfect way to impress your guests or simply enjoy a delicious and satisfying meal.

But the best part? This quiche comes together in no time, making it ideal for busy mornings or weekend gatherings.

So, preheat your oven, get ready to indulge, and prepare to experience the comforting goodness of a homemade Sausage Quiche!

A slice of quiche with mushrooms on a plate with a fork.

How to Make Mushrooms Quiche

First assemble the following ingredients:

  • Premade pie crust (1) – A convenient and time-saving option, the premade pie crust forms the perfect flaky base for the rich, savory filling of the quiche.
  • Unsalted butter (2 tbsp) – Used for sautéing, unsalted butter adds a rich, creamy flavor to the onions and mushrooms, enhancing their natural tastes.
  • Yellow onion (1) – Finely chopped yellow onion contributes a sweet, caramelized depth when sautéed, building a flavorful foundation for the quiche.
  • White mushrooms (8 oz) – White mushrooms, known for their mild flavor and firm texture, are sliced and sautéed to become the star ingredient of the quiche.
  • Garlic cloves (3) – Minced garlic infuses the filling with its pungent, aromatic essence, adding a layer of complexity to the overall flavor profile.
  • Thyme (1 tsp) – Fresh or dried thyme lends an earthy, slightly floral note that complements the mushrooms and elevates the quiche’s taste.
  • Sea salt (1 1/4 tsp) – A pinch of sea salt is essential to enhance and balance the flavors of the quiche, bringing out the best in each ingredient.
  • Black pepper (1/4 tsp) – Freshly ground black pepper adds a subtle heat and piquancy, perfect for seasoning the mushroom and onion mixture.
  • Eggs (8) – The backbone of the quiche filling, eggs bind all the ingredients together, creating a custard-like consistency when baked.
  • Milk (1/2 cup) – Milk is whisked with eggs to form the quiche’s custard base, offering a lighter alternative to cream for a delicate texture.
  • Sharp cheddar cheese (1 cup) – Grated sharp cheddar cheese melts into the filling, providing a tangy, bold contrast to the earthy mushrooms and rich custard.

Use this Method

Prep Crust. Roll the premade pie crust out into a pie pan. Crumble up parchment paper and place over the pie crust. Fill with pie weights or dry beans. Place pie crust in the oven and bake for 10 minutes. Remove the parchment paper and pie weights and set aside. Bake the crust for 5 more minutes.

Cook Vegetables. Heat the butter in a heavy bottom skillet on the stovetop over medium heat. Add the onion and mushrooms, cook till mushrooms start to lose their juices, about 10 minutes. Add the garlic, thyme, 1/2 tsp sea salt, and black pepper. Stir to combine, remove from the heat when garlic becomes fragrant, about 2 minutes.

Combine Egg Mixture. Thoroughly combine the eggs, milk, and remaining 3/4 tsp sea salt in a bowl. Add the onion mushroom mixture to the pie crust, top with the cheese and pour egg mixture over the filling.

Bake. Preheat the oven to 375 degrees F Bake the quiche for 35 to40 minutes until the crust is browned and the filling is set, and the center has a light jiggle. Let the quiche cool at least 5 minutes. Serve warm.

A slice of mushroom quiche on a plate with a fork.

Tips and Tricks for a Perfect Quiche

Pre-bake the crust: To avoid a soggy bottom, pre-bake (blind bake) your pie crust for about 10 minutes before adding the filling, ensuring it stays crisp and flaky.

Choose the right mushrooms: Mix different varieties like cremini, shiitake, and portobello for a depth of mushroom flavor.

Sauté the mushrooms: Sautéing mushrooms before adding them to the quiche helps to release their moisture, concentrate their flavor, and prevent a watery filling.

Season well: Mushrooms absorb a lot of flavor, so don’t forget to season them with salt, pepper, and your favorite herbs like thyme or rosemary during the sautéing process.

Drain excess liquid: After sautéing, make sure to drain any excess liquid from the mushrooms to ensure your quiche filling isn’t too wet.

Use quality dairy: For the creamiest texture, opt for full-fat dairy products in your custard. A combination of heavy cream and whole milk offers the best consistency and flavor.

Whisk eggs thoroughly: Whisk the eggs and dairy together until completely smooth for a uniform, silky custard.

Add cheese for depth: Incorporate grated cheese such as Gruyère, Swiss, or cheddar into your custard mix for added flavor and a delightful texture.

Don’t overfill the crust: Leave a little space at the top of your crust to prevent the filling from spilling over during baking.

Bake until just set: Bake the quiche until the edges are set but the center still wobbles slightly; it will continue to set as it cools, ensuring a soft, creamy texture.

Let it rest: Allow the quiche to rest for at least 10-15 minutes before slicing; this helps the filling set and makes it easier to cut.

Experiment with additions: Feel free to add other ingredients like caramelized onions, spinach, or bacon to complement the mushroom flavors.

A Mushroom quiche on a plate with a fork.

FAQS

What type of mushrooms are best for a quiche?

Cremini, button, and portobello mushrooms are popular choices for their flavor and texture, but feel free to experiment with shiitake or oyster mushrooms for different tastes.

Can I use a store-bought crust for my quiche?

Absolutely, a store-bought pie crust is a convenient option and works well for quiche, saving time without compromising quality.

How do I prevent the quiche crust from getting soggy?

Pre-baking or “blind baking” the crust before adding the filling is key to preventing a soggy bottom. You can also brush the crust with a beaten egg white before pre-baking for an extra moisture barrier.

Can I make mushroom quiche ahead of time?

Yes, you can bake the quiche and then cool it completely before covering and refrigerating. Reheat it gently in the oven before serving. Alternatively, you can prepare and refrigerate the filling and the crust separately and bake them when ready to serve.

How do I know when the quiche is done baking?

The quiche is done when the edges are set but the center still wobbles slightly when gently shaken. It will continue to set as it cools.

Can I add other ingredients to my mushroom quiche?

Definitely! Consider adding ingredients like cooked spinach, caramelized onions, bacon, or different cheeses like Gruyère or goat cheese to customize your quiche.

How long does mushroom quiche last in the refrigerator?

Properly stored in an airtight container, mushroom quiche can last 3-4 days in the refrigerator.

Is it possible to freeze mushroom quiche?

Yes, you can freeze quiche. Cool it completely, wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat gently.

How can I make a gluten-free mushroom quiche?

Use a gluten-free pie crust, available at many grocery stores, or make your own with a mix of gluten-free flours. Ensure all your other ingredients are gluten-free as well.

A savory quiche with mushrooms and sprigs of rosemary.

What to Enjoy with Quiche

Mixed Green Salad: A light, crisp salad with a vinaigrette dressing balances the richness of the quiche.

Roasted Asparagus: Tender spears of asparagus, roasted with olive oil and garlic, make a flavorful and healthy side.

Tomato Soup: A creamy tomato soup pairs wonderfully with the earthy flavors of mushroom quiche, offering a comforting meal option.

Fruit Salad: A refreshing fruit salad with seasonal fruits can add a sweet and fresh contrast to the savory quiche.

Sautéed Spinach: Garlic sautéed spinach adds a nutritious and flavorful green component that complements the quiche well. Try this easy cream spinach!

Herb Roasted Potatoes: Small, herb-roasted potatoes provide a crispy, savory side that’s hearty yet not overpowering.

French Baguette: Slices of a crusty French baguette are perfect for dipping into the custard of the quiche or for simply enjoying on the side.

Grilled Vegetables: A medley of grilled vegetables like bell peppers, zucchini, and eggplant adds a smoky flavor and vibrant colors to the plate.

Cucumber Salad: A cool and tangy cucumber salad with dill and yogurt dressing offers a refreshing side that cleanses the palate.

Cheese Platter: A selection of cheeses, with nuts and dried fruits, can complement the flavors in the quiche for a more indulgent meal.

Steamed Green Beans: Lightly steamed green beans tossed with almond slivers provide a crunchy, nutty side.

Balsamic Glazed Brussels Sprouts: Brussels sprouts with a balsamic glaze bring a sweet and tangy element that contrasts nicely with the savory quiche.

Try these sides with your quiche:

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A mushroom quiche on a plate.

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A slice of mushroom quiche on a plate.
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Mushroom Quiche

Mushroom quiche is a savory delight, featuring a flaky pastry crust filled with a creamy, egg-based custard, earthy sautéed mushrooms, and aromatic herbs, creating a rich and satisfying dish perfect for any meal.
Course Eggs
Cuisine American
Keyword breakfast, brunch quiche, egg, mushroom dinner, quiche, vegetarian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 368kcal
Author Courtney O’Dell

Ingredients

  • 1 premade pie crust
  • 2 tbsp unsalted butter
  • 1 yellow onion chopped
  • 8 oz white mushrooms chopped
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 1 ¼ tsp sea salt
  • ¼ tsp black pepper
  • 8 large eggs
  • ½ cup milk
  • 1 cup sharp cheddar cheese shredded
  • Optional Garnish: Chives and Red Pepper Flakes

Instructions

  • Preheat the oven to 375 degrees F.
  • Roll the premade pie crust out into a pie pan. Crumble up parchment paper and place over the pie crust. Fill with pie weights or dry beans.
  • Place pie crust in the oven and bake for 10 minutes. Remove the parchment paper and pie weights and set aside. Bake the crust for 5 more minutes.
  • Heat the butter in a heavy bottom skillet on the stovetop over medium heat. Add the onion and mushrooms, cook till mushrooms start to lose their juices, about 10 minutes.
  • Add the garlic, thyme, 1/2 tsp sea salt, and black pepper. Stir to combine, remove from the heat when garlic becomes fragrant, about 2 minutes.
  • Thoroughly combine the eggs, milk, and remaining 3/4 tsp sea salt in a bowl.
  • Add the onion mushroom mixture to the pie crust, top with the cheese and pour egg mixture over the filling.
  • Bake the quiche for 35 to40 minutes until the crust is browned and the filling is set, and the center has a light jiggle.
  • Let the quiche cool at least 5 minutes. Serve warm.

Nutrition

Serving: 1g | Calories: 368kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 278mg | Sodium: 834mg | Fiber: 2g | Sugar: 4g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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