This is the BEST mushroom quiche recipe made from scratch using homemade pie crust. The filling is soft, creamy, and cheesy, flavored with garlic, onions, and cheese. A perfect make-ahead dish for entertaining whether it's breakfast, brunch, 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 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 parsley to add some flavor. Sauteing the mushrooms is important so we evaporate all the excess liquids and have a wonderful creamy quiche. This filling can be made up to three days in advance and kept in the fridge.
- The custard mixture - This is what gives us a rich creamy and delicious quiche. Made with milk, eggs, cream, and cheese this is best made at the time of assembly and it takes just 5 minutes
I know there are many recipes that don't call for pre-baking the pie crust. But honestly, the crust does taste better when prebaked. It's crisper and melts in the mouth rather than chewy. If you pre-bake the crust for just 12 to 15 minutes and cool it for 10 minutes before you add the rest and baker further you will love the end result.
Ingredients and substitutes
- Mushrooms – I have used white button mushrooms today, and yet any mushroom would work wonderfully. I think a combination of mushrooms works great too.
- 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.
- Parsley – I love parsley in my quiches but cilantro or similar work too.
Step by step instructions
Pie crust
- Cut cold butter into cubes.
- Place flour and cold butter in a mixing 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 ½ 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.
Prebake the crust
- Preheat the oven to 190 C / 380 F.
- Prick the pie crust all over with a fork. Line with parchment paper and pour some baking beans or pie weights
- Pre-bake the crust for about 12 to 15 minutes and let cool for a while.
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and separate the stalks.
- Chop off the ends of the stalk and cut them fine. - keep them separate
- Slice the mushroom into thin slices
- Heat oil in a skillet over medium heat
- Saute the onions and garlic for one minute.
- Add the chopped mushroom stalks - saute a minute more
- Next, add the sliced mushrooms.
- Season salt and pepper.
- 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 parsley 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.
Egg mixture
- In a mixing bowl, pour the milk and cream, stir to combine.
- Add the eggs and whisk well to combine.
- Lastly, add Parmesan cheese, salt, pepper, and nutmeg.
Assemble
- Reduce oven temperature to 170 C / 340 F.
- Add ¼ 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 gruyere cheese and a little more Parmesan.
- Lastly, sprinkle the breadcrumbs - this gives a nice crust (optional)
- 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 for at least 10 minutes before you slice.
Storage
- Once baked, let the quiche rest for at least 10 minutes 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 20 to 30 minutes. If necessary tent with foil to prevent the crust from getting too brown.
Frequently asked questions
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 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.
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.
What else can I use instead of mushrooms?
If you don't want to make a quiche with mushroom you can also make try other veggies like Leek Asparagus Quiche, Caramelized Onions and Roasted Red Peppers Quiche, Crustless Swiss Chard Quiche, Crustless Kale Artichoke Ricotta Quiche, Artichokes and Goats Cheese Quiche, Grilled eggplant and onion quiche.
What else can you do with mushrooms?
Mushrooms ar every versatile and can be used in almost anything as a vegetable. Here are some you may like to try Turkey minced meat stuffed mushrooms, Pesto stuffed mushrooms with feta cheese, Mushroom masala, easy cream of mushroom soup
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Description
Ingredients
Pie Crust
- 1 ½ cup (190 g) All purpose flour
- 4 oz (113 g) Butter (1 stick, ½ cup) chilled, cubed
- ½ tsp Salt
- ¼ cup (4 tbsp) Chilled water / Ice water
- 1 tbsp Sugar optional
Mushroom Filling
- 1 lb (500 g) Mushrooms
- 2 tbsp Olive oil
- 1 (½ cup) Onion chopped finely
- 1 clove (½ tsp) Garlic minced
- ½ cup Parsley finely chopped
- ¼ tsp Salt or to taste
- ¼ tsp Pepper
Egg Mixture
- ½ cup (120 ml) Cream
- ½ cup (120 ml) Milk
- 3 Eggs
- 2 tbsp Parmesan cheese
- 4 oz (113 g) Cheese Gruyere or Emmantel, grated
- 14 oz (400 g) Mozzarella grated
- ¼ tsp Salt or to taste
- ¼ tsp Pepper
- 1 pinch Nutmeg optional
- 1 tbsp Breadcrumbs optional
Instructions
Pie Crust
- Cut cold butter into cubes.
- Place flour and cold butter in a mixing 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 ½ 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. Line with parchment paper and pour some baking beans or pie weights
- Pre-bake the crust for about 12 to 15 minutes and let cool for a while.
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and separate the stalks.
- Chop off the ends of the stalk and cut them fine. - keep them separate
- Slice the mushroom into thin slices
- Heat oil in a skillet over medium heat
- Saute the onions and garlic for one minute.
- Add the chopped mushroom stalks - saute a minute more
- Next, add the sliced mushrooms.
- Season salt and pepper.
- 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 parsley 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.
Egg mixture
- In a mixing bowl, pour the milk and cream, stir to combine.
- Add the eggs and whisk well to combine.
- Lastly, add Parmesan cheese, salt, pepper, and nutmeg.
Assemble
- Reduce oven temperature to 170 C / 340 F.
- Add ¼ 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 gruyere cheese and a little more Parmesan.
- Lastly, sprinkle the breadcrumbs - this gives a nice crust (optional)
- Bake in a preheated oven for about 35 to 40 minutes or until the quiche looks set.
- If necessary tent the edges of the crust with foil or pie shield to prevent it from becoming too brown.
- The center might still be a bit wobbly but that will set with the residue heat.
- Let cool for at least 10 minutes before you slice.
Recipe Notes
- 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 parsley to add some flavor. Sauteing the mushrooms is important so we evaporate all the excess liquids and have a wonderful creamy quiche. This filling can be made up to three days in advance and kept in the fridge.
- The custard mixture - This is what gives us a rich creamy and delicious quiche. Made with milk, eggs, cream, and cheese this is best made at the time of assembly and it takes just 5 minutes
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
Barbara
I do not see where you. add the gruyere or mozzarella cheeses!
I assumed they are blended in with the egg mixture. Please explain.
Veena Azmanov
Barbara - you can add the cheeses over the mushrooms and then pour the eggs or pour the eggs and then add the cheese as I have. Both work well.
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