Mushroom Quiche from Scratch

This is the BEST mushroom quiche recipe made from scratch using homemade quiche crust. The filling is soft, creamy, flavored with garlic, onions, and cheese. A perfect make-ahead dish for entertaining whether it's breakfast, brunch, lunch, or dinner.

Table of Content

• Why make this quiche?
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe

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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!!

And while most kids don't warm up to mushrooms, my kids love mushrooms. In fact, this is Aadi's favorite quiche.

Why make this quiche?

This 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.

• Crust - Today I am using my homemade quiche crust. But you can also use a pie crust. Alternatively, you can also buy the ready-to-roll store-bought pie crust. And you can make the crust and save it in the fridge for up to 2 days. Or, freeze it for a month. Alternatively, you can also make a crustless quiche with mushrooms.
• Mushroom filling - This filling is just a simple saute of mushrooms with onions, garlic, and parsley. This filling can be made up to 3 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.

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.
• Cheese – The Parmesan adds a nice nutty flavor. The cheddar, Grueye or Emmental adds a nice sharpness to the quiche.
• Onions – I love to use onions when sauteeing the mushrooms for extra flavor. It does add so much more.
• 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

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Quiche crust

• In a food processor, add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency.
  Pro tip - You can also do this in a bowl using a pastry blender or fork, to cut the butter into the flour. It should look like a crumbly flour-butter mixture.
• Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
  Pro tip - The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
• Next, pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
  Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.

Roll and bake

• Once firm, roll the dough onto a lightly floured surface. Use your 9-inch quiche pan as a guide to know how big you need it. Gently fit it into the pie pan. Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
  Pro tip - If the dough cracks too much, it means that it's too cold. Let it at room temperature for 5 to 7 minutes.
• Preheat the oven at 400°F / 200°C/ Gas Mark 6.
  Pro tip - It is essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Next, dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans.
  Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. The result is a much more flaky pastry.
• Bake for 15 minutes. Then, remove the pie weights and parchment paper. Set aside until you are ready to fill and bake.
  Pro tip - The crust is very delicate, so do not remove it from the pan. You must continue baking it in the pan with the filling.

Mushrooms filling

• Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.
  Pro tip - We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche.
• Heat oil in a large skillet over medium heat. Saute the onions and garlic for one minute until the onions are translucent.
• 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 it aside.
  Pro tip - You can prepare the mushroom filling a day ahead and keep it in the fridge until you are ready to bake the quiche.

Custard mixture

• In a mixing bowl, pour the milk and cream, stir to combine. Add the eggs and whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.

Assemble

• Reduce oven temperature to 350°F/ 177°C / Gas Mark 3.
• Sprinkle ¼ cup cheese to the bottom of the pre-baked pie crust. Followed by the mushroom filling and the remaining cheese on top.
  Pro tip - I do not add the mushroom filling to the custard as it tends to change the color of the custard. I like my custard to be a nice bright color.
• Gently pour the egg mixture over making sure to let the custard settle in slowly. Use a spatula to move the mushroom aside so the custard seeps to the bottom.
  Pro tip - The custard mixture must seep under the mushrooms or the bottom of the quiche will be dry.
• Bake for another 35 to 40 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly but that will set with the residue heat.
• When baking, if the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield.
  Pro tip - Make sure your cover just the edges of the tart otherwise you will have a very pale color for the quiche. A light golden gives it a visual appeal.
• Let cool for at least 10 minutes before you slice.

Storage

• Once baked, let the quiche rest for at least 10 minutes before serving. 
• Leftover overs will keep in the fridge for 3 to 4 days. Store leftover quiche wrapped well in plastic wrap to prevent drying out. 
• This quiche can be frozen for a month and can be baked from frozen at 350F/ 177C/ Gas Mark 4 for about 20 to 30 minutes. If necessary, tent with foil to prevent the crust from getting too brown.

Frequently asked questions

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Printable Recipe