Mushroom Quiche

slice of mushroom quiche on a plate next to a salad.

Print Recipe

4.92 from 48 votes

This savory Mushroom Quiche is packed with mushrooms, onions, and cheese.

Prep Time20

Cook Time50

Total Time1 10

Servings:

Calories: 368kcal

Author: Chef Molly Pisula

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

Storage Tips:
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