The Best Mushroom Quiche

This is the BEST mushroom quiche recipe made from scratch. You can go semi-homemade and use a store-bought pie crust or puff pastry too. 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.

The BEST Mushrooms Quiche Recipe

With the number and variety of quiche recipes I have on this blog, there is no wonder when I say 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 do love mushrooms. In fact,  this is Aadi’s favorite quiche.

The BEST Mushroom Quiche Recipe

Perfect make-ahead dish for entertaining

I think a mushroom quiche is a great make-ahead dish. Not just that it’s delicious but it’s quite impressive. Not everyone knows how to make it. Also, many people don’t make the effort to make a quiche at home. And yet, if you plan it in advance, you are sure to impress your guests and score some points.

• Pie Crust – You can either buy ready-made or make your own pie crust and save it in the fridge. Pie crust will stay in the fridge for two days or freeze for a couple of months.
• Mushroom filling –  This filling can be made up to three days in advance and kept in the fridge until assembly.

On the day you need the quiche – just prepare your egg mixture. Assemble all the ingredients and bake as directed below.

The BEST Mushroom Quiche Recipe

Store-Bought Pie Crust vs Homemade Pie Crust

I occasionally use puff pastry. Yes I know the pastry gods up there are nodding their heads in disbelief. Because one of the most popular posts on this blog is Pie Crust 101 – How to make the best Homemade Flaky Pie Crust.

I know it sounds kinda weird when I say use store bought pie crust or puff pastry. But some times I’m busy! Being a cake decorator means I’m working long hours in the kitchen baking. So I have no energy to go and bake some more. Since you know when you tired, you are tired!!

So yes, you can use store-bought pie crust or you can use puff pastry. I won’t tell anyone if you don’t.
Do the same as I have shown you below. Prick the crust all over then pre-bake it before you add the filling.

The BEST mushroom Quiche Recipe

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.

The BEST Mushroom Quiche Recipe

Tool

9″ Pie Pan
Wide Sauce Pan
Wooden Spatula
Whisk
Chopping board
Kitchen Knives
Spoons to stir
Oven ( I have Bosch)

The BEST Mushroom Quiche Recipe

Ingredients

Pie Crust

• All purpose flour – 180 grams (1 1/2 cup )
• Butter very cold – 120 grams  (1/2 stick or 1/2 cup / 4 oz )
• Salt – 3 grams (1/2 tsp)
• Chilled water / Ice water – 50 to 60 ml
• Sugar – 1 tbsp (optional)

Mushroom Filling

• Mushrooms – 480 grams  (1 lbs)
• Olive oil – 2 tbsp
• Onion – one medium – chopped finely
• Garlic one medium – minced
• Herbs – 1/2 cup
• Salt and Pepper to taste

Egg Mixture

• Sour cream – 1/2 cup
• Milk – 1/2 cup
• Eggs – 3 large
• Parmesan cheese – 2 tbsp
• Cheese – grated 150 grams (1 cup) – Gruyere or Emmantel
• Mozzarella grated – 1/2 cup
• Breadcrumbs – 1 tbsp (optional)
• Salt and pepper to taste
• Pinch of nutmeg (optional)

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 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.

The BEST Mushroom Quiche Recipe

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 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.

The BEST Mushroom Quiche Recipes

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.

Here are a few progress pictures for you.

The BEST Mushroom Quiche

Don’t forget to save this tutorial on Pinterest for later. You can find a collection of my tutorials and recipes here on Pinterest

The BEST Mushroom Quiche Recipe

The BEST Mushroom Quiche Recipe

Author: Veena Azmanov

5 from 21 votes

Print Pin Rate

Course - Breakfast, Dinner, Lunch

Cuisine - French

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Calories: 197

$10

Adjust Servings Here: 8 servings

Description

This is the BEST mushroom quiche recipe made from scratch. You can go semi-homemade and use a store-bought pie crust or puff pastry too. 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.

Equipment /Tools

• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Whisk
• Baking Tray
• 9-inch Pie Pan

Ingredients

Pie Crust

• 180 grams All purpose flour
• 120 grams Butter very cold
• 3 grams Salt
• 50 ml Chilled water / Ice water up to 60 ml
• 1 tbsp Sugar optional

Mushroom Filling

• 480 grams Mushrooms
• 2 tbsp Olive oil
• 1 Onion chopped finely
• 1 clove Garlic minced
• 1/2 cup Herbs
• Salt and pepper to taste

Egg Mixture

• 1/2 cup Sour cream
• 1/2 cup Milk
• 3 Eggs
• 2 tbsp Parmesan cheese
• 150 grams Cheese - grated Gruyere or Emmantel
• 1/2 cup Mozzarella grated
• 1 tbsp Breadcrumbs optional
• Salt and pepper to taste
• 1 pinch Nutmeg optional

Metric - US customary

ADJUST SERVINGS HERE - 8 servings

Conversions - Switch between Metric & US for other measurement options

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 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 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.
• 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.

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Nutrition Information

Serving: 100g | Calories: 197kcal | Carbohydrates: 12.6g | Protein: 8.1g | Fat: 13g | Saturated Fat: 6.9g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 225mg | Potassium: 0mg | Fiber: 0.8g | Sugar: 2.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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

Keywords - baking, mushrooms, Pies, Quiche, savory, Side Dish

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

This one is for me…!! Yum!

The BEST Mushroom Quiche Recipe

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