Mushroom Quiche
You’ll love this mushroom quiche with its buttery, tender, flaky crust; delicate custard; and smoky caramelized onions. The easy recipe is perfect for a dinner or brunch at home during the holidays—tricking you into eating far more than you should!
Making cheese mushroom quiche is a labor of love, but it really is a treat well worth the effort. With a little pre-planning, you can have the quiche anytime.
The creamy cheese and mushroom quiche has a crust so flaky and filling so flavorful that the entire pie disappears in no time at all! Whether you're making it for a lazy weekend brunch for the family or a dinner party, this recipe is a winner!
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Why You’ll Love This Recipe?
It's an impressive gourmet-like dish that’s surprisingly doable with some pre-planning!
It’s a celebration-worthy treat, ideal for holiday dinners, brunches, or special gatherings.
The crust is a masterpiece. The perfect base for the rich custard and savory filling.
The cheese and mushroom quiche recipe adapts to your preferences effortlessly.
Mushroom Quiche Recipe Ingredients
Flour: all-purpose flour, whole wheat flour, or half-and-half of both—all are fabulous options.
Mushrooms: Pick any. There are no hard and fast rules here. I used button mushrooms with a handful of baby portobellos (cremini).
Seasoning: The cumin in this recipe is optional. I like its smoky note, which acts as a natural counter to the sweetness of caramelized onions. Paprika, chili flakes, or any other fresh herb will do.Â
Cheese: Feel free to use whatever is convenient—Cheddar, Gouda, Gruyere, Swiss. Even feta or goat cheese works exquisitely in the quiche recipe with mushrooms. I had a nice French Emmental cheese lying at home. It melted beautifully, making the quiche very creamy.Â
Cream:Â This makes the custard creamy and rich.
See the recipe card for full information on ingredients and quantities.
Variations
Eggless: Some quiche recipes use silken tofu instead of eggs in the custard filling. I’m yet to experiment with it. The crust I used for the recipe is called pâte à foncer or flan pastry, a type of short-crust pastry. Typically, it uses an egg in the dough, but I left that out.
If you want to make a proper flan pastry, add an egg after you’ve cut the butter into the flour. Then use cold water to form the dough. The texture will be crisper. You can store this pastry in the freezer for up to 3 months.
Caramelized onions are optional. I know they take time, but they give an explosion of taste to the quiche. It’s out of this world. My trick? Double the number of onions. Caramelize them a few days ahead and then store them in the fridge. Add them to any recipe when the mood strikes, not just this cheese and mushroom quiche.
Vinegar: If you don’t have the balsamic vinegar, use brown sugar. Both give the onions a sweetness that you will love in the quiche.
How To Make Mushroom Quiche?
Making a quiche is a longish process (so is writing about it). But it doesn’t ask for fancy techniques or equipment. With a little patience, you’ll have a 9 or 10-inch pie (or two 6-inch pies) that is 100% worth the bake.
Get The Dough Ready
Step 1: Cut chilled, cubed pieces of butter into the flour using your fingertips. It should have a bread-crumb-like texture.
Step 2: Add ice-cold water one tablespoon at a time and bring the scraggy dough together. You don’t have to knead it. Using only the heel of your hand, push the dough away from you. Then bring it back with your fingertips till smooth.
Step 3: Shape the dough into a ball, flatten it slightly, cover in cling wrap, and then refrigerate until it is firm and easy to handle.
Roll The Quiche Crust
Step 4: Roll out the dough on a very lightly floured surface (you don’t want excess dry flour).
Step 5: Pick it up gently and place it in a pie dish. Push the dough inwards along the edges and the base with a very firm hand.
Step 6: Make sure the dough fits the pan well. Trim the dough that’s hanging over with a sharp knife and chill for another 20 minutes.
Blind Bake The Quiche Crust
Step 7: Prick the bottom of the chilled quiche crust with a fork. The holes are like windows that help steam escape. This makes sure that the crust doesn’t puff like a balloon.
Step 8: Line the crust with parchment paper and weigh it down with baking beans, red kidney beans, or chickpeas.
Step 9: Bake the crust for 15 to 20 minutes in a preheated oven.
Step 10: Remove the parchment paper along with the beans and then bake just the crust for another 5 minutes.
Make The Mushroom Cheese Quiche Filling
Step 11: Thinly slice two big onions. Cook them in olive oil or butter on low heat, along with a sprig of fresh thyme and some cumin powder.
Step 12: When the onions are softened (about halfway through), add balsamic vinegar. Stir occasionally.
Step 13: Sauté the onions till they are soft and brown. Add salt to taste right at the end.
Step 14: Slice the mushrooms and sauté them in olive oil. Do it without salt, so they don’t leave water.
Make The Quiche Custard
Step 15: In a bowl, mix eggs and cream with salt and pepper to taste. I also added some fresh thyme, although you can use any seasoning here.
Bake The Mushroom Quiche
Step 16: Spread the caramelized onions on the blind-baked crust. Follow it with a layer of sautéed mushrooms and grated cheese.
Step 17: Pour the custard. Sprinkle more cheese on too.
Optional step: Add diced green onions here and there as a filler and pop of color.
Step 18: Garnish with four to five mushrooms. Bake for 40 to 45 minutes till the quiche puffs up and is golden.
Final step: Serve and savor!
Pro Tips
- When sautéing mushrooms, give them enough room in the pan. Don’t overcrowd.
- Using your fingertips to cut the butter prevents the heat from the rest of your hand from melting it too quickly.
- Keep your dough cold. It’s the golden rule for making a flaky crust. So, if the butter is melting when you’re cutting the flour, slide the whole thing in the refrigerator for 10-15 minutes.Â
- A food processor completes the job faster. So, if you have one (unlike me), use it to make the quiche dough.
- If the dough feels too dry, whisk in more chilled water.
How To Serve
Let the quiche rest for 20 minutes after it’s baked. That’ll give the custard time to cool and settle. Slice and then serve as a main dish or a side.Â
We loved it alongside this corn bean avocado salad and creamy roasted sweet potato soup. I also enjoy serving this quiche with my Caprese salad skewers and pomegranate mimosa for an easy brunch party!
Mushroom Quiche Recipe FAQs
How long can I chill quiche dough?
How long you need to chill the dough depends on the weather. If it’s hot, it can take up to 2 hours. In the refrigerator, the dough keeps for a week. So, you can always prep ahead to save time. You can even freeze it for a month as long as you wrap it up tightly and properly.
What is blind baking?
Blind baking is a method of baking pie crusts. You bake the pie before adding the actual filling. That’s how you get a perfectly cooked-through, crispy, and tender crust. If you bake the pie and the filling together, the custard seeps into the bottom, making it dreadfully soggy.Â
How to caramelize onions faster?
A quicker method of caramelizing onions is to splash a tiny amount of water and cover them. The steam buildup cooks them through faster and saves time. You will need to stir the onions every few minutes.
What is quiche filling made of?
A quiche filling is made of eggs, milk, or cream, and any add-ins you love, such as spinach, mushrooms, ham, or bacon. A quiche is different from an omelet because it is baked (not cooked on a countertop) and the star of the recipe is not eggs.
Can I make this mushroom quiche ahead of time?
Yes, of course. Make the dough and bake the crust a day ahead. You can even make the caramelized onions and saute the mushrooms 2-3 days ahead of time. On the day you want to bake, simply assemble all the elements, make the custard, and bake the delicious, decadent quiche!
Recipe
Mushroom Quiche
Ingredients
Pastry Crust
- 2 cup All-purpose flour
- 1/2 cup Butter, chilled, cut into small cubes I used salted butter. Add 1/2 tsp salt if using unsalted butter
- 3-4 tbsp Water, ice cold
Mushroom Filling
- 2 big Onions, thinly sliced
- 1.5 tsp Cumin powder Optional
- 2 tbsp Olive oil or butter
- 1 tbsp Balsamic vinegar Or 1 tsp brown sugar
- 1-2 sprigs Fresh thyme
- Salt to taste
- 10 oz Mushrooms, thinly sliced
Custard Filling
- 4 Eggs
- 1/2 cup Cream
- 1 tsp Fresh thyme You can use dried thyme too.
- Salt & pepper to taste
- 6 oz Grated cheese
- 1-2 tbsp Spring onion, only the green part, finely chopped Optional
Instructions
Pastry Crust
- Start by cutting chilled, cubed pieces of butter into the flour using just your fingertips (this prevents the heat from the rest of the hand from melting the butter).You can also use a pastry cutter or two knives.
- When you have a coarse bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.
- You don’t have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
- If the dough feels dry whisk in more chilled water.Â
- Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate until it is firm and easy to handle. I refrigerated for about 15 minutes.
Blind Baking The Pastry Crust
- Preheat your oven to 180C. Keep a 9" pie dish handy.
- On a very lightly floured surface (you don’t want excess dry flour), roll out the dough to an approximately 12" circle.Â
- Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand. You can also wrap the dough around your rolling pin and then transfer it to your pie dish.
- After you’ve made sure the dough fits the pan well, trim the dough that’s hanging over with a sharp knife and chill for another 20 minutes.
- Prick the bottom of the chilled pie shell with a fork. Â
- Line the shell with parchment paper and weigh it down with baking beans, dry red kidney beans, or chickpeas.
- Bake the crust for 20 minutes in a preheated oven at 180C.Â
- Remove the parchment paper and the beans and return the pie to the oven for another 10 minutes.
Mushroom Quiche Filling
- While the crust is baking, prepare the filling.
- Thinly slice the onions and cook them in 1 tbsp olive oil or butter on low heat along with a sprig of fresh thyme and cumin powder.Â
- When the onions are softened, about halfway through, add the balsamic vinegar. If you don’t have the vinegar, use brown sugar.Â
- Stir occasionally, and sauté the onions till they are soft and brown. Add salt to taste right at the end. Transfer to a bowl and keep aside.
- Add a tbsp of olive oil and sauté the mushrooms in the same pan, until they are softened and cooked.
- In a separate bowl, whisk together the eggs, cream, fresh / dried thyme, salt, and pepper.You can use any seasoning you prefer.
Assembly
- Spread the caramelized onions on the pie crust.
- Top this with the sauteed mushrooms ( save 5-6 for the top)and some green onion.
- Sprinkle the grated cheese and pour over the egg cream mixture. Top with more grated cheese and the remaining mushrooms.
- Bake this at 180C for 40-45 minutes until the center is set and the quiche, golden.
- Let it rest for a few minutes before slicing and serving. Enjoy!
Notes
- When sautéing mushrooms, give them enough room in the pan. Don’t overcrowd.
- Using your fingertips to cut the butter prevents the heat from the rest of your hand from melting it too quickly.
- Keep your dough cold. It’s the golden rule for making a flaky crust. So, if the butter is melting when you’re cutting the flour, slide the whole thing in the refrigerator for 10 -15 minutes.Â
- If the dough feels too dry, whisk in more chilled water.Â
- Let the quiche cool for at least 20 minutes before slicing.
Happy New Year!!!
I’m about to assemble the quiche now and I’m wondering about the pie pan.
Would this recipe fill one 9 inch deep dish baking pan? And if so, do I need to
adjust the time?? Please, please help me now with this if you can.
Many thanks!
Amy
Natasha Author
Happy New Year Amy!
I'm sorry for the late response, I was out on a holiday with my family.
I hope the quiche turned out well for you. And yes, I think this recipe would be good for a 9" deep dish baking pan with maybe a 5-10 minutes added to the baking time. I'd love to hear how this turned out for you. xoxo
Madhuri
Can we skip eggs?
Natasha Author
Hi Madhuri, eggs are essential for quiches. They bind the custard with the filling ingredients together. Hope this helps:)
madhuri pattankar
True..any replacement for eggs?
Natasha Author
Hi Madhuri, I'm sorry, I haven't ever made quiche without eggs!
Madhuri
Alright..thanks a lot for replying 😊
Natasha Author
Of course! 🙂
Can these be made ahead and kept in the fridge? On the day , just heated and served?
Natasha Author
Yes, I've made quiches a day in advance and reheated in the oven before serving. It works out very well. 🙂
So yummy! Made this for my vegetarian thanksgiving and it was the highlight of the meal 🙂
Natasha Author
Oh how absolutely wonderful, Grace! I'm so happy to hear that. Thank you very much for following along. xx
We love mushrooms and anything made with mushrooms is always welcome 🙂
Natasha Author
Right?! So glad you like this. We all love mushrooms too xoxo
This is sooo good, I made it with a mix of emmental & cheddar!
Natasha Author
That's awesome, Sonali!Emmental and cheddar would be so fabulous here xx