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Mushroom Quiche from Scratch

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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.

Quiche on a table with mushrooms.
Homemade Quiche with Mushrooms

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 need to make the effort to make quiche at home. And yet, if you plan it, you will 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.
Pinterest image for quiche with mushrooms.
Homemade Quiche with Mushrooms

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.
  • Herbs – I love parsley in my quiches but fresh cilantro and fresh thyme work too.
Mushrooms quiche Ingredients shot collage.
Homemade Quiche with Mushrooms

Easy mushroom quiche from scratch

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.
Progress pictures for quiche crust for mushroom quiche.
Homemade Quiche with Mushrooms

Roll and bake

  • Once firm, roll the dough with a rolling pin onto a lightly floured surface. Use your 9-inch quiche pan/ tart pan or (1-inch deep dish pie 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.
Making the mushroom filling for quiche.
Homemade Quiche with Mushrooms

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.
Making the custard for quiche.
Homemade Quiche with Mushrooms

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.
Assembling the mushroom quiche for baking.
Homemade Quiche with Mushrooms

Assemble

  • Reduce oven temperature to 350°F/ 177°C / Gas Mark 3.
  • Sprinkle 1/4 cup cheese to the bottom of the pre-baked pastry shell. 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.
Quiche on a white plate.
Homemade Quiche with Mushrooms

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.
A slice of mushroom quiche.
Homemade Quiche with Mushrooms

Tips for making quiche

  • Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
  • Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
  • Feel free to customize! Why use only bacon? Add some sautéed mushrooms or spinach if you want more veggies.
  • Stick to cheeses that melt well. Gruyère is traditional, but Swiss, cheddar, or even mozzarella can work.
  • Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
  • You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
  • Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Quiche on a white plate.
Homemade Quiche with Mushrooms

Tips for making quiche

  • Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
  • Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
  • Feel free to customize! Why use only one veggie? Add some sautéed mushrooms or spinach if you want more veggies.
  • Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or even mozzarella can work.
  • Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
  • You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
  • Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Quiche with homemade quiche crust.
Homemade Quiche with Mushrooms

Creative ways to serve quiche

Serving quiche doesn’t just have to be a simple slice on a plate. Let’s jazz it up with some creative ideas:

  • Mini quiches: Use a mini muffin tin to create bite-sized quiches using the same crust, filling, and custard. Perfect for parties and finger foods!
  • Quiche in a jar: Layer your quiche ingredients in small mason jars or glass containers and bake. Great for picnics or individual servings!
  • Deconstructed quiche: Serve a slice of quiche on a plate surrounded by its ingredients. For instance, a slice of mushroom quiche can be surrounded by sautéed mushrooms, fresh herbs, and a drizzle of truffle oil.
  • Quiche pizza: Use a thin crust (like puff pastry) to spread your quiche filling more like a pizza. Once baked, slice it up and serve with your favorite pizza toppings or dips.
  • Quiche salad: Serve your quiche slice over a bed of fresh greens. Drizzle with vinaigrette and add some crunchy croutons.
  • Quiche wraps: This works best with a firmer quiche. Slice it and wrap it in a tortilla with fresh veggies and sauce.
  • Garnish galore: Serve your quiche with various garnishes on the side: chutneys, salsas, pickled veggies, fresh herbs, or flavored oils. Let your guests customize each bite.
  • Quiche board: Present a whole quiche alongside various accompaniments like cheeses, cold cuts, olives, and fruits on a large board. It’s a feast for the eyes!

Frequently asked questions

Can I make this quiche ahead of time?

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 different components such as pie crust, 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. 

Should I serve quiche hot or cold?

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. 

Can I freeze a quiche?

Freezing quiche is a great way to save a make-ahead meal. A quiche is made of crust and filling both of which need different cooking times. So, I prefer to bake the quiche first then freeze it. Wrap well in double plastic wrap to prevent freezer burns. Thaw in the fridge overnight for best results.

How long do you bake a quiche?

It is best to partially bake the crust and to cook the filling separately. This way everything cooks at the same time when assembled. Once assembled the quiche should take between 30 to 40 minutes until set.

What else can you do with mushrooms?

Mushrooms are very 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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Pinterest image for quiche with mushrooms.
Homemade Quiche with Mushrooms

Quiche on a table with mushrooms.

The BEST Mushroom Quiche

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Coooking Temperature: 350°F/ 177°C / Gas Mark 4
Calories: 197kcal
Adjust Servings Here: 8 servings

Description

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.

Video

Ingredients 

Pie Crust

  • 1 ½ cup (190 g) All purpose flour
  • 4 oz (113 g) Butter (chilled, cubed)
  • ½ tsp Salt
  • ½ Egg
  • 2 tbsp Chilled water / Ice water

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)
  • 1/4¼ tsp Salt (or to taste)
  • ¼ tsp Pepper

Egg Mixture

  • ½ cup (120 ml) Cream
  • ½ cup (120 ml) Milk
  • 3 large Eggs
  • 2 tbsp Flour (All-purpose or gluten free)
  • 2 tbsp (30 g) Parmesan cheese
  • 4 oz (113 g) Cheese (Gruyere or Emmantel, grated)
  • ¼ tsp Kosher salt (or to taste)
  • ¼ tsp Black pepper
  • 1 pinch Nutmeg (optional)
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Instructions

Pie 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.
  • 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.
  • Once firm, roll the dough with a rolling pin onto a lightly floured surface. Use your quiche pan/ tar pan (or 1-inch deep pie dish) 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.
  • 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 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 flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.

Assemble

  • Reduce oven temperature to 350°F/ 177°C / Gas Mark 4.
  • Sprinkle 1/4 cup cheese to the bottom of the pre-baked pastry shell. 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.

Recipe Notes & Tips

  • You can either buy ready-to-use pie crust, which is available in most supermarkets. you can also make your own quiche crust or pie crust from scratch
  • If possible get a combination of different types of mushrooms. This enhances the taste of the quiche. 
  • When sauteing the mushrooms it is important that all the excess liquid is evaporated. Excess liquid will make a very soggy crust. 
  • The filling can be made up to 3 days in advance. It can also be frozen for up to a month in the freezer. 
  • The custard mixture gives a rich creamy and delicious quiche. Use full-fat milk and cream along with eggs. 
  • The amount of custard made in this recipe is just right for a 9-inch quiche pan. If the crust is too thick there will be less space for the filling resulting in leftover custard mixture.  
  • The cheese can be substituted with your favorite variety. You can even use mozzarella which gives makes it very cheesy.
  • Many recipes 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 bake further you will love the end result.
  • 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 350°F/ 177°C / Gas Mark 4

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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 197kcalCarbohydrates: 12.6gProtein: 8.1gFat: 13gSaturated Fat: 6.9gPolyunsaturated Fat: 5.8gMonounsaturated Fat: 0gTrans Fat: 0.3gCholesterol: 66mgSodium: 225mgPotassium: 0mgFiber: 0.8gSugar: 2.3gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 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

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51 Comments

  1. 5 stars
    This quiche is delicious! I’ve made it 4 times now and all have enjoyed it! Great recipe! Thank you

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