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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
How is it that you don’t check what you have written before it goes online? The receipt for mushroom quiche does not list cream in the list of ingredients, but it is required in the instructions! And listing ‘half and half’ as an ingredient is not helpful. Half what and half what?
Half and half is a common ingredient in the states that is half cream and half milk.
So if I go according to your egg milk ratio the recipe should read 4 eggs : 2 cups milk /cream. Your recipe states 1/2 cup half and half and only 1 cup milk but needs 4 eggs? Am I missing something here?
Hi Trudy! With 4 eggs you should have 2 cups TOTAL liquid. Eggs and cream included. So add the 4 eggs to a measuring cup and add cream or milk to have this total amount equal 2 cups.
Sounds really good I’m in the process of making it but
I added a crust never made quiche before… ?
Great. I tried it a couple of times and then started the mods. Really like a light dusting of Panko crumbs in a pie pan moistened with combined butter and EVOO instead of crust. Not worrying about calories, I subed 3/4 C whole milk and 3/4 C heavy cream. Also tried it with Manchego cheese and shiitakes and separately with 8 oz. lump crab and red onion. You are absolutely right about experimenting.
Thanks to your recipe, I added more cream than usual and the custard turned out fabulous!
Delicious recipe, we didn’t miss the crust!
yummy
looks and taste so good good
Trying this tonight — sounds delicious! Thank you for the tips!!!! Never would have thought that patting the ‘shrooms dry after washing them would make a difference, but it makes sense. Same with the frothy eggs. Appreciate you taking the time to add those!
Thanks so much! All the small little things make big differences! Crazy huh. Let me know how this turned out for you 🙂
I am going to be trying this recipe real soon. I love crustless quiche and adore mushrooms! Great combo!