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This mushroom quiche is rich, savory, and perfect for brunch, lunch, or meal prep. Made with sautéed mushrooms, creamy eggs, and melty cheese in a flaky crust, it’s an easy and delicious way to elevate your next meal.
Mushroom Quiche: Fancy-ish & Easy
This mushroom quiche is one of those quiet heroes in the kitchen—no dramatic flair, no complicated steps, just earthy mushrooms, melty cheese, and a creamy, custard filling tucked into a golden, flaky crust.
It’s the kind of recipe I come back to when I want something cozy but elegant, simple but satisfying. If you’re looking for a dish that feels like comfort and class all in one bite, this one’s for you.
Mushrooms
Mushrooms are the star here, bringing rich, earthy flavor and hearty texture to every bite. I love using baby bella (cremini) mushrooms—they’re flavorful and hold up well when baked. White button mushrooms work too, just a bit milder.
Want to level it up? Try a mix of wild mushrooms like shiitake or oyster for extra flavor.
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Mushroom Quiche
Ingredients
Instructions
- Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
- Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
- Prepare the mushrooms: Clean them and pat dry, and slice thinly.
- Saute (cook briefly in hot oil until tender) in a large frying pan with about 1 tablespoon of oil.
- Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 cups. Add the salt and pepper.
- Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
- Add Fillings: Spread the mushrooms on the bottom of the pie crust. Pour the egg mixture on top.
- Add Egg: Pour the egg mixture on top.
- Bake for about 40-45 minutes or until the egg is cooked, no longer liquid looking in the center, and turning golden on the edges.
- Remove from the oven and allow to cool. Serve quiche room temperature.
Equipment
Notes
Let your quiche cool completely, then slice into portions and store in an airtight container. Reheat:
Slice and reheat individual servings in the microwave for 30–45 seconds, or warm the entire quiche in a 325°F oven for about 15–20 minutes, covered with foil Freezer Friendly:
Wrap individual slices tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat when ready. Serve With:
A simple side salad, fruit, or roasted veggies makes it a full meal in minutes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pin It Now💡 Recipe Tips & FAQs
Yes! A good-quality store-bought pie crust works perfectly here and saves time. Just be sure to pre-bake it before adding the filling to prevent a soggy bottom.
Yes—always sauté the mushrooms before adding them to your quiche. They release a lot of moisture, and cooking them first helps concentrate their flavor and keeps the quiche from getting watery.
Gruyère, Swiss, or sharp white cheddar are all great choices. You want something melty but flavorful enough to complement the earthiness of the mushrooms.
The center should be just set—slightly wobbly but not liquidy. A knife inserted in the middle should come out mostly clean. Let it rest for 10–15 minutes before slicing so it holds together beautifully.
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Photography by @KJandCompany.co
Very good and I even screwed up not reading the instructions correctly about measuring the eggs with the milk/half n half. Needed more seasoning so I’ll adjust that next time.
Excellent recipe! I used a pound of oyster mushrooms I picked today. Like you suggested, I made sure to dry the mushrooms thoroughly after washing them. (I put them in a salad spinner and probably siphoned off 1/2 cup water that was stuck in the gills.) I followed your visual and time guides to tell when it’s done, and found it was no longer soupy, and the edges were starting to brown at around 38 minutes. This is a keeper. I have a freezer full of foraged mushrooms.
Can you use wild mushrooms like Chanterelles???
I haven’t cooked with that particular mushroom, but if you are able to cook them first to get rid of excess moisture, they should cook up just fine in a quiche.
I’ve made this recipe at least 5 times. Almost always with a store-bought crust. Have used 2%, almond, oat, pretty much every kind of milk with the half and half and it all works. It’s so simple and so delicious. Thank you so much for sharing it!
I added a sweet white onion when I sauteed the mushrooms. Before I put into quiche dish I strained the mixture but did not pat it dry…the result was a very watery quiche! Could it be because I added onions (which I know are mostly water) or did I really have to pat the mixture so it was bone dry before I put in the quiche?
Otherwise the taste was delicious!
This is OUTSTANDING.
A success! Easy to put together. It baked perfectly. I tried without crust. Next time I’ll try a crust and some onions or shallots.
One of the substitutions I like to use is to add cottage cheese for some of the liquid. It just seems to add to the creaminess.
Hey question. If I wanted to have onions and mushrooms, would I need to change the ratios to anything else. I’m assuming I should cook the onions with the mushrooms first. Love to hear what you suggest. I’m new to making quiche.
Hi Teresa, you can add onions, and you’re right! Cook the onions with the mushrooms and make sure to pat things dry before adding to the quiche. No other changes to the ratio are needed 🙂
Let me know how it turns out!