Mushroom Cheese Quiche

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Few dishes feel as timeless and versatile as quiche. It’s elegant enough for brunch guests, simple enough for a weeknight dinner, and endlessly customizable depending on what’s in your fridge. This mushroom and cheese quiche highlights earthy mushrooms creamy melted cheese encased in a buttery, flaky crust. The savory custard bakes up light yet rich, with every slice delivering comfort and sophistication in equal measure.

Quiches call for creativity, too. You can experiment with various types of mushrooms; I like cremini and oyster. You can combine multiple types of cheeses, such as cheddar, feta, Gruyere. Try adding your favorite vegetables for extra flavor and nutrients! There are endless possibilities for a good quiche.

One of the best things about quiche is its flexibility. You can use a store-bought crust if you want to keep things simple, or you can make your own pastry for that extra homemade touch. Either way, the key to success is preparation:

• Blind bake the crust so it doesn’t turn soggy.
• Cook mushrooms thoroughly to remove excess moisture.
• Let the quiche rest after baking, so the custard sets nicely and slices cleanly.

With these tips in mind, you’ll have a quiche that’s tender, flavorful, and perfect every time.

1. Make or prepare pie crust — Roll out homemade dough (or use store-bought) and fit into a 9-inch pie dish.

2. Blind bake the crust — Line with parchment, add weights, and bake until lightly golden.

3. Sauté onions — Cook chopped onion in butter or oil until soft and translucent.
4. Cook mushrooms — Add sliced mushrooms and thyme; cook until browned and all liquid has evaporated.

5. Layer filling — Sprinkle cheese into the crust, then spread mushroom-onion mixture, and top with more cheese.

6. Whisk custard — Beat together eggs, milk, cream, salt, and pepper until smooth.

7. Assemble quiche — Pour custard evenly over the mushroom-cheese filling.
8. Bake — Bake at 375°F (190°C) until set and golden, about 35–40 minutes.
9. Cool and enjoy! — Rest 10–15 minutes before slicing and enjoying.

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Mushroom Cheese Quiche

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche)
Servings Per Recipe: 8

Nutrition Facts
Calories	280
Total Fat	19 g
Saturated Fat	9 g
Cholesterol	135 mg
Sodium	340 mg
Total Carbohydrates	18 g
Dietary Fiber	1 g
Sugars	3 g
Protein	11 g

Servings: 8 slices (1 quiche)

Prep Time: 20 minutes (plus 30 minutes if making crust from scratch)

Cook Time: 45–50 minutes

Total Time: 1 hour 10 minutes (store-bought crust) / 1 hour 40 minutes (homemade crust)

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Ingredients

Homemade Pie Crust (Optional)

• 1 ¼ cups (150 g) all-purpose flour
• ½ tsp salt
• ½ cup (115 g / 1 stick) unsalted butter, very cold and cubed
• 3–4 Tbsp (45–60 ml) ice water

Instructions

1. In a large bowl, whisk flour and salt.
2. Cut in cold butter until mixture looks like coarse crumbs with pea-sized pieces.
3. Drizzle in ice water 1 Tbsp at a time, mixing until dough just comes together.
4. Form into a disc, wrap, and refrigerate + chill for at least 30 minutes.
5. Roll into a 12-inch (30 cm) circle, fit into a 9-inch (23 cm) pie dish, trim edges.
6. Blind bake at 375°F (190°C) for 12–15 minutes with pie weights, then 5 minutes uncovered.

(Or use a store-bought 9-inch pie crust, blind baked the same way.)

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Mushroom and Cheese Quiche

Ingredients

• 1 pie crust (homemade or store-bought, pre-baked)
• 1 Tbsp (15 ml) olive oil or butter
• 1 small onion, finely chopped (about 4 oz / 115 g)
• 8 oz (225 g) mushrooms, sliced (cremini, oyster, or button)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper, to taste
• 4 large eggs
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 cup (100 g ) shredded cheese (Mozzarella or Cheddar)
• 2 Tbsp (15 g) Parmesan cheese (optional)

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Instructions

1. Make or prepare pie crust — Roll out homemade dough (or use store-bought) and fit into a 9-inch pie dish.
2. Blind bake the crust — Line with parchment, add weights, and bake until lightly golden.
3. Sauté onions — Cook chopped onion in butter or oil until soft and translucent.
4. Cook mushrooms — Add sliced mushrooms and thyme; cook until browned and all liquid has evaporated.
5. Layer filling — Sprinkle cheese into the crust, then spread mushroom-onion mixture, and top with more cheese.
6. Whisk custard — Beat together eggs, milk, cream, salt, and pepper until smooth.
7. Assemble quiche — Pour custard evenly over the mushroom-cheese filling.
8. Bake — Bake at 375°F (190°C) until set and golden, about 35–40 minutes.
9. Cool and serve — Rest 10–15 minutes before slicing and enjoying.

Tips for Success

• Prevent Soggy Crust: Always blind bake, and make sure mushrooms are fully cooked down before adding.
• Make Ahead: Quiche can be baked a day ahead and reheated at 325°F (165°C) until warmed through.
• Freezer-Friendly: Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Cheese Ideas: Gruyère is classic, cheddar adds sharpness, and goat cheese brings tang. Sometimes I use feta. Use what you love—or a combination!
• Vegetable Variations: Add spinach, roasted red peppers, or zucchini to mix things up.