Description
This easy Mushroom Quiche Recipe features a buttery crust, creamy custard, and savory mushrooms — perfect for brunch, lunch, or dinner. Simple, customizable, and absolutely delicious!
Ingredients
For the Crust:
- 1 pre-made pie crust (9-inch)
- 1 tablespoon butter for greasing
For the Filling:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups mushrooms (cremini, button, or mixed), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1 – Prepare the Crust:
Preheat oven to 375°F (190°C).
Grease a 9-inch pie dish with butter.
Roll out the pie crust and press it into the dish.
Prick the bottom with a fork, line with parchment paper, and add pie weights.
Bake for 10–12 minutes until lightly golden. Remove weights and cool slightly.
Step 2 – Sauté the Mushrooms:
In a skillet, heat olive oil and butter over medium heat.
Add onions and cook until translucent, about 3–4 minutes.
Add mushrooms and cook until golden and moisture evaporates, 7–8 minutes.
Stir in garlic, salt, pepper, and nutmeg. Remove from heat.
Step 3 – Make the Egg Mixture:
In a large bowl, whisk eggs, cream, and half of the cheese.
Add seasoning to taste.
Step 4 – Assemble and Bake:
Spread mushroom mixture evenly over crust.
Pour egg mixture on top and sprinkle remaining cheese.
Bake for 35–40 minutes or until the center is set and top is golden brown.
Cool for 10 minutes before slicing. Garnish with fresh parsley.
Notes
- Pre-cook your crust to avoid sogginess.
- Use mixed mushrooms (cremini, shiitake, portobello) for deeper flavor.
- Add extra cheese for a richer, creamier texture.
- Let it rest before slicing to keep clean, firm portions.
- Make ahead: Quiche tastes even better the next day — perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 40 minutes