If you’ve been on the hunt for a delicious mushroom quiche recipe that won’t let you down, you’re in the right place. This recipe combines the earthy flavor of mushrooms with a buttery crust that just melts in your mouth. Plus, it’s simple enough for anyone to whip up during a busy week!

This recipe helps busy cooks avoid bland breakfasts, reduces prep time, fixes crust issues, and provides a satisfying meatless option for picky eaters.

I know what it’s like to struggle with quiches. The last time I tried making one, the crust turned out soggy, and I was so disappointed. But don’t worry! This recipe teaches you how to blind bake the crust and cook the mushrooms properly to keep things nice and dry.

This mushroom quiche only takes about an hour from start to finish, with just 15 minutes of prep time. The custard mix sets beautifully and gives a nice creamy texture that’s just right. You can also play around with different fillings if you want to customize it.

If you love egg dishes like this, you’ll want to check out my Mushroom and Gruyere Frittata too! It’s another yummy way to enjoy eggs and mushrooms.

Why You Will Love This Recipe

Flavorful Goodness : With earthy mushrooms and fresh thyme, each bite’s packed with a creamy and savory flavor that feels like a warm hug.
Silky Texture : The custard mix gives this quiche a smooth texture, while the buttery pie crust adds a delightful crunch to every slice.
Easy to Store : You can keep leftovers in the fridge for up to four days or freeze them for later, making it a great make-ahead option.
Customizable : You can switch up the fillings based on what you have on hand, so it’s super adaptable to your tastes or pantry situation.

Savory Mushroom Quiche Recipe

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Author: Charlene
Prep Time: 15 minutes
Cool Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

A simple and delicious mushroom quiche that is perfect for any meal. This vegetarian dish will impress your guests.

Instructions

Prepare the Crust: Start by rolling out your pie crust. It should feel smooth and slightly pliable as you shape it into the tart pan. Pay attention to the edges to ensure they do not slope.
Blind Bake the Crust: Place the crust in the oven at 375 degrees F until it is just a bit golden. You will know it is ready when it starts to smell toasty and looks firm. This helps prevent sogginess.
Sauté the Mushrooms: Cook the mushrooms in a skillet with 3 tbsp of butter over medium heat until they are soft and fragrant. They should lose moisture and shrink significantly. Avoid overcooking to prevent rubberiness.
Mix the Egg Custard: In a medium bowl, whisk together 3 large eggs and 1 cup of heavy whipping cream until the mixture is creamy and slightly frothy around the edges.
Add Fillings to Crust: Layer the sautéed mushrooms and any additional fillings in the baked crust, leaving a little space at the edge.
Pour in Egg Mixture: Gently pour the egg custard over the fillings, ensuring it envelops everything smoothly. Avoid any spills.
Bake the Quiche: Bake the quiche in the oven at 375 degrees F. Monitor it closely. It will puff up and turn golden. If the top browns too quickly, tent it with foil to maintain color without burning.
Cool & Serve: Allow the quiche to cool on a rack for 30 to 60 minutes before slicing. This cooling step is crucial for clean cuts.

Notes

Storage Tips: Store the quiche in the fridge for up to 4 days or freeze it for up to 2 months. Thaw overnight in the fridge before reheating.
Expert Tips: Ensure you blind bake the crust properly and dock it well to avoid shrinking. To prevent overflow, adhere to recommended filling quantities. If the top browns too quickly, cover with aluminum foil and lower the oven temperature.
Reheating Instructions: Use a toaster oven at 350 degrees F for about 10-15 minutes for best texture without sogginess.
Serving Suggestions: Pair the quiche with a light green salad and vinaigrette, sliced tomatoes for freshness, or fresh fruit for a sweet contrast.
Recipe Variations: Add 1 cup of fresh spinach for added color and nutrition. Substitute Swiss cheese for gruyere if a milder flavor is desired. Incorporate 1/2 cup of diced ham for additional protein.
Ingredient Notes: Select fresh mushrooms for best flavor. For substitutions, any similar cheese can be replaced with the same quantity if gruyere is not available. Prioritize cooking mushrooms fully to ensure moisture is released before mixing into the custard.

Nutrition

Serving Size: 1 slice
Calories: 336
Sugar: 2g
Sodium: 407mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 9g
Cholesterol: 161mg

Recipe Tips

If the quiche crust shrinks, blind bake it properly and poke holes in the base to prevent this issue.
For an overflow, keep the filling within the recommended measurements to avoid spilling over the edges.
When reheating, a toaster oven works best for restoring the quiche’s texture without making it soggy.
If the top browns too quickly, covering it with aluminum foil while lowering the oven temperature can help.
For a truly dry filling, cook mushrooms fully beforehand to release moisture and cool them before mixing.

Serving Suggestions

Serve the mushroom quiche alongside a light green salad dressed with vinaigrette. Complement it with sliced tomatoes and fresh fruit for variety.

This quiche can feature in a brunch spread or work well for lunch at gatherings. It also serves nicely at dinner parties alongside assorted sides.

A drizzle of herb-infused olive oil can enhance the overall flavor of the quiche. Experiment with a side of tangy balsamic glaze for added interest.

Recipe variations

You can use shredded zucchini in place of mushrooms for a lighter version that still delivers on texture and taste.
Add ½ tsp garlic powder and ½ tsp onion powder for extra flavor in your quiche, enhancing the overall savory profile.
Either opt for sautéed bell peppers or diced cooked bacon for a delicious twist that adds depth to the quiche.
If you’re cooking for a larger group, scale up by using 1½ recipes of the pie dough and adding an extra egg and ½ cup cream for every additional three servings.

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How to Store?

To keep your mushroom quiche recipe fresh, follow these storage tips:

Refrigeration: Place the quiche in an airtight container and store it in the fridge for up to 4 days.

Freezing: Wrap the quiche tightly in aluminum foil or a freezer bag. Store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

Individual Slices: Slice the quiche and place each piece in an airtight container. Keep refrigerated for up to 4 days.

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