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Mushroom quiche in a white ceramic pie dish.
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4.91 from 11 votes

Mushroom Quiche

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Brunch
Cuisine: American
Servings: 8
Author: Serene

Equipment

Ingredients

  • 1 pie crust
  • 1 lb sliced mushrooms
  • 4 large eggs
  • ½ cup cream
  • 1 cup milk *follow instructions in regards to measuring milk
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 cup Monterey Jack cheese shredded

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.
    Pie crust in a pie dish.
  • 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.
    Pie crust with pie weights.
  • 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.
    Sautéing mushrooms in a skillet.
  • 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.
    Egg and milk mixture for quiche.
  • 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.
    Pie crust filled with mushrooms and cheese.
  • Add Egg: Pour the egg mixture on top.
    Pouring egg mixture on top of mushrooms in pie dish.
  • 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.
    Baked mushroom quiche.
  • Remove from the oven and allow to cool. Serve quiche room temperature.

Notes

The Perfect Ratio:
Total measurement of eggs, cream, and milk should come to 2 cups total. Follow this guideline over the amount that is shown in the ingredients list.
Bake Ahead:
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

Serving: 1 | Calories: 202kcal | Carbohydrates: 12g | Protein: 10g | Sugar: 2g