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. 

Homemade Pie Crust Recipe (Pâte Brisée) Pie Crust 101

Is there anything better than Homemade Flaky Pie Crust? This simple, easy and effortless recipe with step by step progress pictures will teach you everything you need to know about making the Best Pie Crust know as pâté en croûte in French at home. Tips and troubleshooting as well as how to get that perfect pie crust crimp. Once you get use to this perfect pie crust recipe you will never buy store brought again.

Let’s talk 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.

How to Make the Best Mushroom Quiche from Scratch1

How to Make the Best Mushroom Quiche from Scratch3

How to Make the Best Mushroom Quiche from Scratch2

How to Make the Best Mushroom Quiche from Scratch4

• 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

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The BEST Mushroom Quiche Recipe

Author: Veena Azmanov

5 from 21 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Calories: 197kcal

$10

Adjust Servings Here: 8 servings

Description

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.

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.
• 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.

Recipe Notes

 

Featured Recipe Below – Caramelized Onions Roasted Red Pepper Quiche

Recipe Video

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Nutrition Information

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

My quiches, pies, and tarts

I’ve shared a few good quiche recipes with you. Including an absolute classic like my mushroom quiche. Some with a pie crust such as my roasted red pepper goat cheese tart, or mushroom ricotta tart. And also the crustless varieties like my kale artichoke ricotta quiche or Swiss chard quiche. Some indulgent, like my cheesy artichokes goat cheese quiche perfect for impressing people. While those less indulgent, like my grilled eggplant quiche are perfect for a family brunch. And this one is somewhere in between and you’ll know why as soon as you read the list of ingredients.

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