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 weather 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 Quicke I must say is a big family favorite. It as everything everybody in out family loves!!
While most kids don’t warm up to mushrooms very well 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 and makes the effort to make a quiche at home but if you plan well you might just impress your guest and score some points
- Pie Crust – You can either buy ready made for a quick fix
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 days. - Mushroom filling – This filling 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 bakes as directed below.
The BEST Mushroom Quiche Recipe
Store bought Pie Crust vs Homemade Pie Crust.
I have on occasion use Puff Pastry!! Yes I know the pastry gods up there are nodding their heads in disbelief because one of the most popular post on this blog is Pie Crust 101 – How to make the best Homemade Flaky Pie Crust.
I know that sounds kinda weird I say use store bought Pie Crust or Puff Pastry. But some times I’m busy! Being a cake decorator means I’m working for hours in the kitchen baking and I have no energy to go and bake some more. But you know when you tired, you are tired!!
So yes, in a pinch 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 recipe that don’t call for pre-bake but honestly? the crust does taste better. It’s more crisp and melt in the mouth rather than chewy. If you pre-bake the crust for 12 to 15 minutes and cool it for 10 minutes you love the end result.
The BEST Mushroom Quiche Recipe
Finally – 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) Cheese – Gruyere or Emmantel
- Mozzarella grated – 1/2 cup
- Breadcrumbs – 1 tbsp (optional)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Method
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 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 mushroom on medium high for about 7 to 8 minutes on medium until all the water is evaporated. Remove form 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 bread crumbs
- 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 is a little how to progress pictures for you – I took this a different time then the rest but the process is the same.
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
Prep
Cook
Total
Yield 8 servings
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 weather it's breakfast, lunch or dinner.
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) Cheese - Gruyere or Emmantel
- Mozzarella grated - 1/2 cup
- Breadcrumbs - 1 tbsp (optional)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
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 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 mushroom on medium high for about 7 to 8 minutes on medium until all the water is evaporated. Remove form 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 bread crumbs
- 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.
Courses Breakfast, Lunch, Dinner
Cuisine Italian
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 197 | ||
% Daily Value | ||
Total Fat 13 g | 20% | |
Saturated Fat 6.9 g | 35% | |
Unsaturated Fat 5.8 g | ||
Trans Fat 0.3 g | ||
Cholesterol 66 mg | 22% | |
Sodium 225 mg | 9% | |
Total Carbohydrates 12.6 g | 4% | |
Dietary Fiber 0.8 g | 3% | |
Sugars 2.3 g | ||
Protein 8.1 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This ones for me…!! Yum!
The BEST Mushroom Quiche Recipe
Love Cooking? You may like to check out some of my other quiche recipes.
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I am a very big fan of quiche and this mushroom quiche looks out of the world!! You have explained it very well too..☝️💛
Thank you Soniya. We love mushroom quiche. I hope you try it.
My family loves mushrooms, so I’ll have to try this. It looks so hearty and delicious!
Thanks, Annemarie. I hope you try. This is wonderful.
Yum! Such a beautiful crust on this quiche! Mushrooms are a favorite of mine. They sound so wonderful in this.
Thank you, Tara. I do love a good pie crust. This is sure wondeful.
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.
Absolutely Danielle. Mushrooms are a great candidate for quiche. I even add spinach sometimes.
This sounds absolutely delicious, mushrooms and cheese are always a great combo!
So true, Carrie. Love mushrooms and cheese combo.
Love mushrooms and quiche! I can only imagine how delicious this would taste. Definitely going to have to try the recipe soon!
Me too Christine. If you do try would love to know what you think.
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!
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.
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!
Absolutely Nicoletta. Sometimes it’s just not possible – what can you do right?
My husband is *obsessed* with quiche! This one looks awesome. Love the tip that you can make the filling a few days in advance!
Happy to heat that Ashley. We love quiche here too. You can definitely make these a few days in advance.
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!
Thank you Tina. You will love this recipe it’s really simple easy and effortless.
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.
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.
Love a classic quiche dish. This one looks especially good with the hearty mushroom filling.
Thanks Sharon. Yes love quiche myself and mushroom is top on that list.
Going to try this out soon. Yummy
Thanks Kushi
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!
Definitely Analida. Though we make good crust it’s just such a busy life sometimes that using store bought becomes a necessity.
I like that this recipe can be prepped in advance so you can throw it together quickly when company is over. Great recipe!
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.
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😀
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.
Tried this recipe today. Turned out perfect.
Thanks for sharing.
Idit
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.
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
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.
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