This savory Mushroom Quiche is a must-eat for mushroom lovers! Big mushroom flavor, paired with onions and gruyère cheese in a flaky crust.
We love quiches around here, from traditional Spinach Quiche and Crustless Quiche Lorraine to the more creative Smoked Salmon and Broccoli Quiche. The crust and custard stay mostly the same, so you can be sure that this quiche uses a time-tested technique!
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Why Make This Recipe
- Flavor: Sautéed mushrooms and onions in a creamy custard with lots of shredded cheese is simple but chef's kiss delicious.
- Vegetarian: Great for when you need a meatless option. (Though honestly, even meat lovers love this!)
- Any meal of the day: Quiche is perfect for breakfast, brunch, lunch, or dinner. Try pairing with a soup or salad if you’re eating it as a main course.
- Flexible: Use different kinds of mushrooms if you’d like. Or add in other ingredients like spinach or bacon.
🥗 Ingredients
- Pie/Quiche Crust: Use a pre-rolled pie crust to make this recipe super easy—crusts made with butter rather than oil have the best flavor and flakiness. That said, homemade crust is super delicious. Let me recommend Cathy Barrow’s Flaky Pie Dough. She is a pie expert, and her pie dough is foolproof and delicious.
- Mushrooms: I love the combo of mushrooms in this dish—both white mushrooms and shiitakes. Feel free to use one or the other, or try a different variety of mushrooms. Baby Bella mushrooms also work great.
- Gruyère Cheese: Mushrooms, onion, and gruyère is a flavor match made in heaven. You could absolutely use a different cheese though—fontina or Swiss cheese or a non-aged cheddar cheese would work well. Or change the flavor profile by adding goat cheese or feta cheese instead.
- Onion: I prefer a yellow or white onion for this recipe. If you want to get really decadent, you could slowly cook down the onion to make caramelized onions instead (this recipe uses a quicker technique).
- Dry Mustard: Feel free to substitute a teaspoon of dijon mustard instead.
🥣 Step-by-Step Instructions
Preheat oven to 375 degrees Fahrenheit, and place your baking rack on the bottom slot of your oven.
Step 1: Unroll 1 premade pie crust and press it gently into a 9-inch pie plate or tart pan. Either tuck in any excess crust and crimp with a fork, or use your fingers to make a decorative border by pinching the dough between the pointer finger of one hand and the thumb and pointer of the other hand as you move around the circle.
Next, use a fork to prick all over the bottom of the pie crust—this will make sure the bottom doesn’t puff up as it bakes.
Step 2: Line the crust with parchment paper or aluminum foil and cover with pie weights, uncooked rice, or dried beans.
Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw. Bake for an additional 5 minutes, until the bottom dough no longer looks raw.
This process of precooking the crust is called blind baking, and it helps prevent the dreaded soggy bottom.
Step 3: Meanwhile, while the crust is baking, clean 8 ounces white mushrooms and 3 ½ ounces shiitake mushrooms. Slice mushrooms (cut in half as well if they are large), and mince 1 garlic clove. Peel and slice 1 small yellow onion.
Step 4: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and sauté until they lose their moisture and start to brown, stirring frequently, about 11-14 min.
Season lightly with salt and pepper while cooking. Add minced garlic and sauté for 1 minute. Scrape mushrooms and garlic into a large bowl and set aside.
Step 5: Add ½ tablespoon olive oil, then add the onion slices. Sauté onion for 5-7 minutes, until softened and lightly browned. Turn down to medium heat if onions brown too quickly. Add to bowl with mushrooms and garlic, and stir.
Step 6: In a medium bowl, whisk together 5 large eggs, ½ cup heavy cream, ½ teaspoon dry ground mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper.
Step 7: When crust has been removed from oven, spread the mushroom/onion filling over the crust.
Step 8: Sprinkle 3 ounces shredded gruyère cheese over the quiche filling.
Step 9: Pour in the egg custard mixture. Bake for 25 minutes on the bottom oven rack, or until the egg custard is cooked through and golden brown on top.
The filling should be completely set—if it jiggles when you touch the pan, it’s not done.
You will also know if it is done if the custard has puffed up a bit. Let cool, then serve either warm or at room temperature. (If your quiche puffed up, it will fall a little as it cools.)
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, make sure your quiche has fully cooled before wrapping it tightly and putting it in the freezer. I prefer to freeze quiche in individual slices, so that they can be pulled out for a solo lunch or dinner. Defrost for 24 hours in the refrigerator.
For best results, reheat in the oven on a foil-lined sheet pan. You can also reheat in the microwave, but your crust will stay much crisper if you reheat in the oven.
🧐 Recipe FAQs for Mushroom Quiche
Yes, you can. Line the bottom of your pie dish or quiche pan with a piece of parchment (cut a circle out so that it fits perfectly). And make sure you butter the sides of your pie or quiche pan very well before adding the filling, as the crust really helps to make your quiche easy to remove from the pan. Or, switch to a frittata technique instead—you can find an example in our Pancetta, Corn, and Leek Frittata and Bacon, Broccoli, and Cheddar Frittata recipes.
Yes, quiches are great for make-ahead. Bake it up to 2-3 days in advance, then let it cool completely before wrapping tightly and putting it into the refrigerator. Reheat in the oven or air fryer when you’re ready to serve. Don’t prep the quiche in advance without baking it right away, as the raw egg mixture will soak into the crust, making it soggy.
For a quiche with a runny filling like this one, yes! Blind baking ensures the filling doesn’t soak straight into the crust and make it impossible to fully cook through.
👩🍳 Expert Tips
Wait to slice the quiche for at least 10-20 minutes—this will allow the quiche to fully set, and you’ll get cleaner slices.
Pie dough can shrink quite a bit when it bakes. Make sure your unbaked crust reaches about a centimeter past the top of your pan before baking—it will shrink down level with the top of the pan as it bakes. That way, you won’t run the risk of having your filling overrun your pastry shell.
Another tip for pie dough is to be careful not to fold the dough over the edge of the pan itself—that piece around the edge will snap off when you cut and remove the quiche slices.
There are lots of pan options for quiche. If you use a traditional ceramic tart pan, you might want to add parchment underneath the crust to make sure it doesn’t stick. Or try spraying with nonstick cooking spray before lining with your crust. Using a tart pan with a removable bottom is also a great choice—just press the pie dough gently into the sides of the pan. When you pop off the sides of the pan, the quiche will look beautiful.
Want to get more creative with flavors? Mushrooms pair with so many different flavors, so this is a very versatile dish. Try adding zucchini, spinach, kale, sausage, ham, chicken, red peppers, or bacon to this recipe. You can also add flavor with a fresh herb, such as fresh thyme or dill. My Spinach Mushroom Quiche has tomatoes in it as well.
Wondering what to serve with quiche? Serve it as part of a brunch spread with something sweet, like these Banana Bread Muffins with Chocolate Chunks. Or make it into a main dish by adding a salad or soup on the side. I love a Tomato Salad or Mediterranean Cucumber Salad with this in the summer or a Kale Salad in winter. If soup is more your style, try French Lentil Soup or Carrot Ginger Soup. And check out this roundup of the Best Side Dishes for Quiche—any one of those would be a great way to make this into a full meal.
Other Delicious Quiche Recipes
I fell in love with quiche after living in France for several years. Once I perfected my ideal custard recipe, I’ve enjoyed creating a variety of quiche recipes like these:
You can find some of these, along with so many other delicious French recipes in my Best French Breakfasts post. Check it out!
If you try this Mushroom Onion Quiche recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
More Recipes To Try
📖 Recipe
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Mushroom Quiche
Equipment
Ingredients
- 1 store-bought pie crust (7 ounces)
- 8 ounces white or cremini mushrooms
- 3 ½ ounces shiitake mushrooms
- 1 small yellow onion
- 1 garlic clove
- 1 ½ tablespoons olive oil
- 5 eggs
- ½ cup heavy cream
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 ounces shredded Gruyère cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit, and place your baking rack on the bottom slot of your oven.
- Unroll your pie crust and press it gently into a 9-inch pie plate or tart pan. Either tuck in any excess crust and crimp with a fork, or use your fingers to make a decorative border by pinching the dough between the pointer finger of one hand and the thumb and pointer of the other hand as you move around the circle.
- Use a fork to prick the crust all over the bottom—this will make sure the bottom doesn’t puff up as it bakes.
- Line the crust with parchment paper or aluminum foil and cover with pie weights, uncooked rice, or dried beans. Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw.
- Bake for an additional 5 minutes, until the bottom dough no longer looks raw.
- Meanwhile, while the crust is baking, clean the mushrooms. Slice mushrooms (cut in half as well if they are large), and mince garlic clove. Peel and slice onion.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and sauté until they lose their moisture and start to brown, stirring frequently, about 11-14 min. Season lightly with salt and pepper while cooking.
- Add garlic clove and sauté for 1 minute. Scrape mushrooms and garlic into a bowl and set aside.
- Add ½ tablespoon olive oil, then add the onion slices. Sauté onion for 5-7 minutes, until softened and lightly browned. Add to bowl with mushrooms and garlic, and stir.
- In a different medium bowl, whisk together eggs, cream, mustard, salt, and pepper.
- When crust has been removed from oven, spread the mushroom/onion filling over the crust, then sprinkle the cheese over it. Pour in the egg mixture.
- Bake for 25 minutes on the bottom oven rack, or until the egg custard is cooked through and golden brown on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done. Let cool, then serve either warm or at room temperature.
Notes
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, make sure your quiche has fully cooled before wrapping it tightly and putting it in the freezer. I prefer to freeze quiche in individual slices, so that they can be pulled out for a solo lunch or dinner. Defrost for 24 hours in the refrigerator. For best results, reheat in the oven on a foil-lined sheet pan. You can also reheat in the microwave, but your crust will stay much crisper if you reheat in the oven. Expert Tips:
Wait to slice the quiche for at least 10-20 minutes—this will allow the quiche to fully set, and you’ll get cleaner slices. Pie dough can shrink quite a bit when it bakes. Make sure your unbaked crust reaches about a centimeter past the top of your pan before baking—it will shrink down level with the top of the pan as it bakes. That way, you won’t run the risk of having your filling overrun your pastry shell.
Nutrition
Instagram Users: Now that you've made this Mushroom Quiche recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
KTL says
I love mushrooms and this is full of them! I like that you suggested using a variety of mushroom types, which I did. I planned to eat it later but ate a slice standing in the kitchen! Yum!
Molly Pisula says
Hard to resist when it first comes out of the oven!
Roxa says
Thoughtfully written recipe, delicious results!
Molly Pisula says
Thanks so much for your comment--I appreciate it so much!
Stephanie Zappelli says
Did you add other dairy liquid? half cup of heavy cream for 5 eggs is unusual, usually higher.
Molly Pisula says
Nope, I don't. I use the same cream: eggs recipe in most of my quiches, and I love how it turns out!
susan says
I made this yesterday and it is the best I have ever had. Your measurements work out perfectly.
I did not have cream, so had to use whole milk and it was still great. Thanks !
Molly Pisula says
So glad to hear that! Thanks so much for commenting.