The Best Mushroom Quiche
This is the BEST mushroom quiche recipe made from scratch. You can also go semi-homemade and use a store-bought pie crust or puff pastry. The filling is soft, creamy, and cheesy, flavored with garlic, nutmeg, and Parmesan. A perfect make-ahead dish for entertaining whether it's breakfast, lunch, or dinner.
With the number and variety of quiche recipes I have on this blog, it's fairly obvious that I love quiche. And this mushroom quiche, I must say, is a big family favorite. It has everything everybody in our family loves!!
While most kids don't warm up to mushrooms, my kids love mushrooms. In fact, this is Aadi's favorite quiche.
About this Mushroom Quiche
I think a mushroom quiche is a great make-ahead dish. It's not just delicious, it's also quite impressive. Many people don't make the effort to make quiche at home. And yet, if you plan it in advance, you are sure to impress your guests and score some points.
There are three components to this mushroom quiche.
- Pie crust - You can either buy ready to use pie crust, which is available in most supermarkets these days or make your own pie crust from scratch. Did you know that you can make the crust and save it in the fridge for up to 2 days? Or freeze it for a month in the freezer?
- Mushroom filling - This filling is just a simple saute of mushrooms with onions and fresh herbs to add some flavor. While mushrooms can be eaten raw, sauteing the mushrooms is important so we evaporate all the excess liquids and have a wonderful creamy quiche. The best part? This mushroom filling can be made up to three days in advance and kept in the fridge until assembly.
- The custard mixture - This is what gives us a rich creamy and delicious quiche. Made with milk, eggs, some cream and cheese this is best made last, or up to a day in advance.
So, you see, this is a great quiche to make when you plan to entertain guests. On the day you need the quiche, assemble all the ingredients and bake as directed below.
Is it necessary to prebake pie crust?
I'm often asked this question. I know there are many recipes that don't call for pre-bake. But honestly, the crust does taste better. It's crisper and melts in the mouth rather than chewy. If you pre-bake the crust for 12 to 15 minutes and cool it for 10 minutes you will love the end result.
Homemade Pie Crust or Pâte Brisée
You can use a standard pie crust recipe, which I have shared in great detail with you. While I never discourage you from using ready to roll store-bought pie crust, I highly encourage you to try my homemade pie crust, which is surprisingly simple and easy to make. This results in a tender, buttery, yet crisp and flaky crust.
Ingredients and substitutes (Save/Pin)
- Mushrooms – I have used white button mushrooms today, and yet any mushroom would work wonderfully.
- Breadcrumbs – A light sprinkle of breadcrumbs on the top prevents the cheese from burning and adds a nice little crust as well.
- Cheese – The Parmesan adds a nice nutty flavor, while the Mozarella helps hold everything together. The cheddar, Grueye or Emmental adds a nice sharpness to the quiche.
- Onions – I love to use onions for extra flavor, but you can omit it altogether. If you do use onions, I highly recommend you saute them to take the raw bite and pungent flavor.
- Garlic – A little goes a long way and it does add tons of flavor.
- Herbs – I love fresh cilantro but parsley works just a well.
Useful Tips and Tools
- A good set of baking pans such as quiche pans and pie pan is a good investment if you like baking. There are many good and affordable pans, but I particularly like the ones with high sides, so I have more room for filling and moving around.
- A wooden barrel rolling pin makes for easy rolling, especially when working with pastry. I love using my French rolling pin for almost everything.
- Use a heavy bottom saute pan to caramelize the onions so they brown not burn easily.
- It's best to line the baking tray with aluminum foil for easy clean up especially when roasting veggies or things with oil. That way the baking tray won't have burnt oil stains.
- Use a Chopping board and Kitchen knife to chop the vegetables into small pieces.
- Every oven works differently. So the baking times are just guidelines. If things bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
How to Make a Homemade Mushroom Quiche from SCratch (Save/Pin)
Prepare the Pie Crust
- Cut cold butter into cubes.
- Place flour and cold butter in a bowl.
- Use fork or pastry blender to cut the butter into the flour.
- Continue until you will have a crumbly mixture.
- Add the chilled water in three batches – only as much as you need to.
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least an hour or until firm to roll.
- When chilled well - Dust the work board with flour.
- Open the dough and roll carefully so it does not crack too much.
- Use your pie pan as a guide to know how big you need it.
- When you reach the desired size – transfer the dough to the pie pan.
- Carefully make sure the dough is evenly spread in the pan.
- Cut the excess from the edges leaving a 1/2 inch for crimping.
- Fold the excess so you have a pretty round edge.
- Crimp the edge by forming a V shape with the thumb and index finger.
- Let cool in the fridge for 15 minutes.
- Preheat the oven to 190 C / 380 F.
- Prick the pie crust all over with a fork.
- Pre-bake the crust for about 10 to 12 minutes and let cool for a while.
Prepare the Mushrooms
- Wipe the mushroom with a clean kitchen towel and separate the stalks.
- Chop off the ends of the stalk and cut them fine.
- Slice the mushrooms and chop them into slices.
- Keep the chopped stalks and chopped mushrooms separate.
Prepare the Mushroom Filling
- Heat oil in a wide pan so the liquid evaporates faster.
- Saute the onions and garlic for one minute.
- Add the chopped stalks to the pan with the onions and garlic.
- Add salt and pepper.
- Once the onions are translucent add the sliced mushrooms.
- Cook the mushrooms on medium-high for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool.
- You can prepare the mushroom filling a day ahead and keep in the fridge until you are ready to bake the quiche.
Prepare custard mixture
- In a bowl, pour the milk and sour cream, stir to combine.
- Add the eggs and whisk well to combine.
- Lastly, add Parmesan cheese, salt, pepper, and nutmeg.
Assembling the Mushroom Quiche
- Preheat the oven to 170 C / 340 F.
- Add 1/4 cup of the cheese to the pre-baked pie crust.
- Followed by the mushroom filling.
- Pour the egg mixture over.
- Sprinkle the top with grated mozzarella and a little more Parmesan.
- Lastly, sprinkle the breadcrumbs.
- Bake in a preheated oven for about 35 to 40 minutes or until the quiche looks set.
- The center might still be a bit wobbly but that will set with the residue heat.
- Let cool so the egg mixture will set. That way you will get pretty neat and even slices.
- Serve as a side dish with a main meal or a breakfast or brunch treat.
Storage
- Once baked, let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about an hour. If necessary tent with foil to prevent the crust from getting too brown.
Frequently Asked Questions
Yes! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust same as I have done with the homemade pie crust. Dock it, chill it and blind-bake just as the recipe says above.
Most quiches, including this one, can be made a day or two ahead of time and kept in the refrigerator. Alternatively, you can make the pie crust beforehand, mushrooms filling as well as custard filling and keep them in the fridge. On the day or morning an hour or two before brunch - assemble the quiche and bake it fresh. It is impressive to bring a freshly baked quiche out of the oven in front of guests.
Yes, as you can see I have used milk and sour cream in the custard mixture. If you want to omit the sour cream you can add a tablespoon of flour or cornstarch. The starch acts as a thickening agent, so the quiche cuts into beautiful wedges despite using milk.
Yes, you can. In fact, I have a wonderful mushroom ricotta cheese tart that is very popular too.
For a standard 9-inch quiche a mix of 3 eggs with 1, 1/4 cup liquid (milk, cream or sour cream) works perfectly. However, if the pastry crust shrinks you may find that the filling is too much. Just use as much as you need for the quiche. It's best to avoid spilling any under the quiche since it will make the crust soggy.
I usually serve all my quiches warm because I don't like fridge-cold quiche. And yet, oven-hot quiche won't make impressive wedges either. As a guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
You can store any leftover quiche wrapped well in the fridge. You can also heat it in the microwave, and yet the crust tends to get soggy. For the remaining few slices, this is ok. If I have a large piece of quiche leftover, I prefer to heat it in the microwave for a minute, then place it in a hot oven, for 8 to 10 minutes, until the crust gets crisp again.
Frozen quiche can be baked in the oven from frozen for about 45 minutes to an hour at 170 F or 350 F.
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Description
Ingredients
Pie Crust
- 190 grams (1.50 cups) All purpose flour
- 113 grams (0.5 cups) Butter (1 stick) chilled, cubed
- 1/4 tsp Salt
- 60 ml (0.25 cups) Chilled water / Ice water
- 1 tbsp Sugar optional
Mushroom Filling
- 480 grams (1.00 lb) Mushrooms
- 2 tbsp Olive oil
- 1 (1/2 cup) Onion chopped finely
- 1 clove (1/2 tsp) Garlic minced
- 1/2 cup Herbs
- 1/4 tsp Salt or to taste
- 1/4 tsp Pepper
Egg Mixture
- 120 ml (0.50 cup) Sour cream
- 120 ml (0.50 cups) Milk
- 3 Eggs
- 2 tbsp Parmesan cheese
- 1/2 cup Cheese Gruyere or Emmantel, grated
- 1/2 cup Mozzarella grated
- 1 tbsp Breadcrumbs optional
- 1/4 tsp Salt or to taste
- 1 pinch Nutmeg optional
- 1/4 tsp Pepper
Instructions
For the Pie Crust
- Cut cold butter into cubes.
- Place flour and cold butter in a bowl.
- Use fork or pastry blender to cut the butter into the flour.
- Continue until you will have a crumbly mixture.
- Add the chilled water in three batches – only as much as you need.
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least an hour or until firm to roll.
- When chilled well - Dust the work board with flour.
- Open the dough and roll carefully so it does not crack too much.
- Use your pie pan as a guide to know how big you need it.
- When you reach the desired size – transfer the dough to the pie pan.
- Carefully make sure the dough is evenly spread in the pan.
- Cut the excess from the edges leaving a 1/2 inch for crimping.
- Fold the excess so you have a pretty round edge.
- Crimp the edge by forming a V shape with the thumb and index finger.
- Let cool in the fridge for 15 minutes.
- Preheat the oven to 190 C / 380 F.
- Prick the pie crust all over with a fork.
- Pre-bake the crust for about 10 to 12 minutes and let cool for a while.
Prepare the Mushrooms
- Wipe the mushrooms with a clean kitchen towel and separate the stalks.
- Chop off the ends of the stalk and cut them fine.
- Slice the mushrooms and chop them into slices.
- Keep the chopped stalks and chopped mushrooms separate.
Prepare the Mushroom Filling
- Heat oil in a wide pan so the liquid evaporates faster.
- Saute the onions and garlic for one minute.
- Add the chopped stalks to the pan with the onions and garlic.
- Add salt and pepper.
- Once the onions are translucent, add the sliced mushrooms.
- Cook the mushroom on medium-high for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the hearbs and set aside.
- You can prepare the mushroom filling a day ahead and keep in the fridge until you are ready to bake the quiche.
Prepare Egg Batter
- In a bowl, pour the milk and sour cream, stir to combine.
- Add the eggs and whisk well to combine.
- Lastly, add Parmesan cheese, salt, pepper, and nutmeg.
Assembling the Mushroom Quiche
- Preheat the oven to 170 C / 340 F.
- Add 1/4 cup of the cheese to the pre-baked pie crust.
- Followed by the mushroom filling.
- Pour the egg mixture over.
- Sprinkle the top with grated mozzarella and a little more Parmesan.
- Lastly, sprinkle the breadcrumbs.
- Bake in a preheated oven for about 35 to 40 minutes or until the quiche looks set.
- The center might still be a bit wobbly but that will set with the residue heat.
- Let cool so the egg mixture will set. That way you will get pretty neat and even slices.
- Serve as a side dish with a main meal or a breakfast or brunch treat.
Recipe Notes
Featured Recipe Below - Caramelized Onions Roasted Red Pepper Quiche
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Gail
Could you tell me when you add the 1/2 cup herbs you have listed with the mushroom filling? And what herbs do you usually add Thanks
Veena Azmanov
As soon as you take it out of the stovetop, Gail. Thanks
Bee
I am going to be trying this recipe real soon. I love quiche and adore mushrooms! Great combo!
Veena Azmanov
Thank you, Bee
Soniya
I am a very big fan of quiche and this mushroom quiche looks out of the world!! You have explained it very well too..☝️?
Veena Azmanov
Thank you Soniya. We love mushroom quiche. I hope you try it.
Annemarie
My family loves mushrooms, so I'll have to try this. It looks so hearty and delicious!
Veena Azmanov
Thanks, Annemarie. I hope you try. This is wonderful.
Tara
Yum! Such a beautiful crust on this quiche! Mushrooms are a favorite of mine. They sound so wonderful in this.
Veena Azmanov
Thank you, Tara. I do love a good pie crust. This is sure wondeful.
Danielle Wolter
OMG I love quiche! I've never made it with mushrooms before and I don't know why because mushrooms are delicious. This looks great! Plus, I love anything you can make ahead.
Veena Azmanov
Absolutely Danielle. Mushrooms are a great candidate for quiche. I even add spinach sometimes.
Carrie
This sounds absolutely delicious, mushrooms and cheese are always a great combo!
Veena Azmanov
So true, Carrie. Love mushrooms and cheese combo.
Christine
Love mushrooms and quiche! I can only imagine how delicious this would taste. Definitely going to have to try the recipe soon!
Veena Azmanov
Me too Christine. If you do try would love to know what you think.
Amanda Mason
I've never made my own quiche before...I've only bought them! This one sounds and looks so yummy! I always love making my own crusts on my pies...sounds pretty similar and easy!
Veena Azmanov
Homemade is so much better Amanda. Not just in taste but texture too! The fresh ingredients will always win you over. I hope you try this. Since you already made a pie crust the filling is super easy.
Nicoletta @sugarlovespices
I love to make my own pie and tart crusts, but you are so right, sometimes we are just too tired and so, welcome store-bought puff pastry! 🙂 . This quiche looks so tasty and your pie crust is beautiful! We all do love mushrooms, too!
Veena Azmanov
Absolutely Nicoletta. Sometimes it's just not possible - what can you do right?
Ashley @ Big Flavors from a Tiny Kitchen
My husband is *obsessed* with quiche! This one looks awesome. Love the tip that you can make the filling a few days in advance!
Veena Azmanov
Happy to heat that Ashley. We love quiche here too. You can definitely make these a few days in advance.
Tina
I'm saving this, my hubby loves quiche and I keep forgetting to make it for him. Need to make this Monday! Thanks for sharing!
Veena Azmanov
Thank you Tina. You will love this recipe it's really simple easy and effortless.
Helene
I find prebaking makes the crust a bit more dry. Because of that I never do that with quiche and tarts, although I suggest others to do so, not to risk having a raw crust. I like a wet and very thin crust. It's a preference story I guess. Your mushroom quiche reminds me of my grandmother's quiche she would make it that way too.
Veena Azmanov
Helen if you use a good pie crust recipe and process you will never have a dry crust even if you prebake it. I have a very detailed post with recipe and step by step to help you with - homemade flaky Pie Curst 101. Everything you need to know about pie crust is in this post. I think you will find it useful.
Glad to see my mushroom quiche reminds you of your grandmother. It sure is a classic recipe and some recipes are worth keeping old school.
Sharon Glascoe
Love a classic quiche dish. This one looks especially good with the hearty mushroom filling.
Veena Azmanov
Thanks Sharon. Yes love quiche myself and mushroom is top on that list.
Kushi
Going to try this out soon. Yummy
Veena Azmanov
Thanks Kushi
Analida @ ethnicspoon.com
I also switch between homemade crust and store bought. I think both work really well it is all up to time and having a crust ready to go is a huge plus! I love the cheesy, creamy flavors in this quiche! Thanks for sharing!
Veena Azmanov
Definitely Analida. Though we make good crust it's just such a busy life sometimes that using store bought becomes a necessity.
Jenni LeBaron
I like that this recipe can be prepped in advance so you can throw it together quickly when company is over. Great recipe!
Veena Azmanov
Absolutely Jenni. You can prepare all the elements ahead of time and then bake it just a few hours before you need to server. Real time saver.
Dyan @Journey to the Garden
My daughter hates all types of mushroom recipes but maybe I could change her mind with this recipe! This looks delicious and I'm going to make this for her while she's home?
Veena Azmanov
Mushrooms is one that both my kids love. Yon may try adding one of their favorite veggies in the mix to get them to try it. The filling is really creamy and delicious.
Idit
Tried this recipe today. Turned out perfect.
Thanks for sharing.
Idit
swarna
Veena,
I saw it on your facebook page.
Looking forward to many more yummy recipes.
Can we use graham crackers pie crust for this?
swarna.
Veena Azmanov
No Swarna, Do not use Graham cracker pie crust - it's mostly for desserts. It will be too sweet due to the biscuit and the biscuit will absorb most of the custard making it soggy. You can use Puff Pastry instead. You can get ready made puff pastry in the super market too.
Thanks
Veena
swarna
Hi Veena,
Good luck on this new blog.
The Recipe looks yummy......
Can we use cheese singles for this recipe,as thats what I have on hand right now....
and what all can we replace mushroom with?
Swarna.
Veena Azmanov
Hi Swarna, How did you get to this blog? I was suppose to write a post on the cake blog tomorrow about it. Thanks so much. Appreciate the support.
Cheese singles is slice cheese right? Not a problem. Instead of the sour cream you can use milk too. When I can't afford the calories I do make this with just milk instead of cream and half the amount of cheese. It's still delicious.
This one works best with mushrooms, I will post other pies and quiches such as tomato and cheese as well as caramelized onions.
Let me know if you try it.
Thanks
Veena