The kitchen smelled like warm butter and sautéed mushrooms on a rainy Saturday when I first learned how gentle an easy mushroom quiche can be, a simple recipe that turned a quiet morning into a cozy, satisfying meal and that I still reach for when I want something savory, comforting, and reliably good.
Why You’ll Love It
This mushroom quiche is forgiving, simple to assemble, and perfect for a relaxed weekend brunch or an easy weeknight dinner. It fits into real life because you can use store bought crust to save time, swap cheeses or mushrooms you have on hand, and feed a small family or pack slices for lunches. It rewards small, steady steps and is a lovely way to build confidence if you have not made custard tarts before.
Serves 4
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9 inch pre rolled pie crust (store bought or homemade)
- 10 ounces cremini or button mushrooms, sliced (about 2 cups)
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter for sautéing
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyere or Swiss cheese
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, cut into small pieces for dotting the top (optional)
Instructions
- Preheat the oven to 375 F and place the oven rack in the center. Unroll the pie crust into a 9 inch tart or pie pan, press gently, trim excess, and crimp the edges if desired. Chill the crust in the fridge while you prepare the filling.
- Heat the olive oil or butter in a skillet over medium heat, add the onion and cook until soft and translucent about 5 minutes, stir in the garlic and cook 30 seconds.
- Add the sliced mushrooms, season with a pinch of salt, and cook until most of the liquid has evaporated and the mushrooms are lightly browned about 6 to 8 minutes, remove from heat and stir in thyme. Taste and adjust seasoning. Let the mixture cool slightly.
- In a medium bowl whisk together the eggs, heavy cream, milk, salt, and pepper until smooth, then stir in half of the grated cheese.
- Scatter the sautéed mushrooms evenly over the chilled crust, pour the egg and cream mixture over them, and sprinkle the remaining cheese on top, dot with small pieces of butter if using.
- Bake on a baking sheet for 35 to 40 minutes until the filling is set at the edges and slightly jiggly in the center and the top is lightly golden. If the crust browns too quickly, cover the edge with foil.
- Let the quiche rest for at least 10 minutes before slicing so the custard firms up, then serve warm or at room temperature.
Recipe Variations
- Spinach and Mushroom Quiche swap half the mushrooms for a handful of wilted baby spinach and increase cheese to 1 1/4 cups for extra creaminess.
- Herb and Goat Cheese Quiche add a tablespoon of chopped fresh parsley and replace Gruyere with 3/4 cup crumbled goat cheese for tang.
- Bacon Mushroom Quiche cook 4 strips of bacon until crisp, crumble and mix with the mushrooms for smoky richness.
- Gluten Free Quiche use a store bought gluten free crust or make a simple almond flour crust and bake as directed.
Make Ahead: You can prepare the mushroom topping up to 2 days ahead and store it in an airtight container in the fridge, assemble the quiche the day of baking and bake from chilled. The fully baked quiche keeps well for 3 days refrigerated wrapped lightly and can be reheated in a 325 F oven for 15 minutes or until warmed through. The unbaked assembled quiche can be stored in the fridge for up to 24 hours before baking.
Frequently Asked Questions
Can I use different mushrooms for this quiche
Yes use a mix like cremini shiitake or oyster for deeper flavor just cook them until browned so they release moisture and concentrate flavor
Can I make the quiche dairy free
Substitute the cream and milk with a full fat plant based alternative and use a dairy free cheese or omit cheese and increase seasoning for a tasty dairy free version
How do I know when the quiche is done
The edges should be set and golden and the center should still have a slight jiggle but not be liquid press gently and if the center moves slowly it is done
Can I freeze slices of baked quiche
Yes wrap slices well in plastic and foil and freeze up to 2 months thaw overnight in the fridge then reheat in a 350 F oven until warmed through
Mushroom Quiche
This mushroom quiche is forgiving, simple to assemble, and perfect for a relaxed weekend brunch or an easy weeknight dinner. It fits into real life because you can use store bought crust to save time, swap cheeses or mushrooms you have on hand, and feed a small family or pack slices for lunches. It rewards small, steady steps and is a lovely way to build confidence if you have not made custard tarts before.
Ingredients
- 1 9 inch pre rolled pie crust (store bought or homemade)
- 10 ounces cremini or button mushrooms, sliced (about 2 cups)
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter for sautéing
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyere or Swiss cheese
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, cut into small pieces for dotting the top (optional)
Instructions
- Preheat the oven to 375 F and place the oven rack in the center. Unroll the pie crust into a 9 inch tart or pie pan, press gently, trim excess, and crimp the edges if desired. Chill the crust in the fridge while you prepare the filling.
- Heat the olive oil or butter in a skillet over medium heat, add the onion and cook until soft and translucent about 5 minutes, stir in the garlic and cook 30 seconds.
- Add the sliced mushrooms, season with a pinch of salt, and cook until most of the liquid has evaporated and the mushrooms are lightly browned about 6 to 8 minutes, remove from heat and stir in thyme. Taste and adjust seasoning. Let the mixture cool slightly.
- In a medium bowl whisk together the eggs, heavy cream, milk, salt, and pepper until smooth, then stir in half of the grated cheese.
- Scatter the sautéed mushrooms evenly over the chilled crust, pour the egg and cream mixture over them, and sprinkle the remaining cheese on top, dot with small pieces of butter if using.
- Bake on a baking sheet for 35 to 40 minutes until the filling is set at the edges and slightly jiggly in the center and the top is lightly golden. If the crust browns too quickly, cover the edge with foil.
- Let the quiche rest for at least 10 minutes before slicing so the custard firms up, then serve warm or at room temperature.
Conclusion
This mushroom quiche is a gentle, dependable recipe for a first time baker and for anyone who wants a comforting savory dish without fuss. It teaches a few basic techniques like sautéing, tempering custard, and handling a crust while leaving lots of room for simple swaps and personal touches. Trust the steps, give the filling time to rest before slicing, and feel free to experiment with cheeses and herbs as you grow more confident; a good quiche is a recipe that welcomes practice and becomes a favorite in rotation.
