Easy Mushroom Quiche Recipe
If you are a mushroom lover, you will want to save this mushroom quiche recipe! The cheesy egg pie filling is packed with tender sauteed mushrooms and shallots and seasoned lightly with fresh rosemary. It all comes together in a store-bought frozen pie shell so the prep work is minimal!
Table of contents
Why We Love This Mushroom Quiche Recipe
We’re back in the kitchen today and this time we are making a delicious homemade mushroom quiche recipe! I have made a lot of quiches in my day, and I know from experience that classic filling combos like today’s cheese and mushroom are always a crowd-pleaser for a brunch, lunch or dinner!
- Less Than 30 Minutes of Prep: If the idea of making a quiche from scratch sounds time-consuming or tedious, then you’re about to be wowed by how simple it is to get this mushroom quiche into the oven! It takes less than 30 minutes of prep!
- Easy Shortcut: If you have made my vegetable quiche recipe then you know that a frozen pie shell is where it’s at for making a quick and delicious homemade quiche in a little over an hour. The key is baking the quiche on the bottom rack. That way there’s no need to thaw the pie shell or blind bake it. The bottom crisps up beautifully while the egg and mushroom filling sets up.
Try our Mushroom Frittata Recipe for a 20-minute breakfast or brunch dish with mushrooms!
Ingredients For Mushroom Quiche
- Frozen Pie Shell: Frozen pie shells have come a long way! My favorite brand of frozen pie shell is Wholly Wholesome. They make white, wheat and gluten-free varieties. All work well. I recently discovered another frozen pastry shell from a local bakery that’s all butter! The flavor and texture are phenomenal, so explore your freezer aisle to see if a local bakery in your area supplies high-quality frozen pie shells. You can make this all-butter pie shell from scratch, but you’ll need to follow instructions on how to blind-bake it as it will slump. For GF folks, you can always make your own gluten free pie crust.
- Mushrooms: The star of this quiche are the mushrooms of course! You can use white mushrooms or another variety, thinly sliced. Try portobello mushrooms, baby bellas or a blend of wild mushrooms! Wipe them with a clean damp cloth or paper towel before slicing. I have found both 10 and 12 ounce containters of mushrooms, and this recipe works with either.
- Shallot: You can really add any allium you want to your mushroom quiche and you cannot go wrong! Leeks, onion, garlic, green onion, and shallot are all excellent sauteed with the mushrooms.
- Eggs: We use 5 large eggs in the quiche filling. You can use a blend of egg whites and whole eggs to shave off some of the calories. Feel free to sub 2 whites in place of 1 whole egg.
- Cheddar Cheese: I first tested this mushroom quiche with Gruyere cheese which is a traditional cheese to use in quiche. My taste testers (and I) preferred the cheddar variation much better. If you can find extra sharp or sharp cheddar it will give the filling the best cheesy flavor.
- Cream: You can use milk or cream. I prefer to use half and half for my quiche recipes, which is richer than milk but not as high in fat as heavy cream. I prefer a quiche with a more firm texture so I use a ratio of 1/2 cup cream to 5 eggs. If you like a classic French-style quiche with a more supple custard you can increase the amount of cream to 2/3 cup.
- Oil or Butter: To saute the shallot and mushrooms you’ll need a little bit of cooking fat. I’ve tried this with unsalted butter and avocado oil. Olive oil would work too. Note: if you make the crustless variation you’ll want a little softened butter to grease your pie plate.
- Seasonings: To season the quiche filling you’ll need salt, pepper and Dijon mustard. I also added in one half teaspoon fresh chopped rosemary. You can also use fresh thyme (1 tsp) or dry thyme (1/2 tsp). If you like a little nutmeg in your quiches add a little in too. Just a pinch will do. Fresh or dried tarragon are also super yummy with mushrooms.
How To Make Cheese and Mushroom Quiche
Step 1: Set up Oven Rack and Preheat
Start off by setting the oven rack in bottom position or lower third of the oven. Then preheat it to 375 degrees F.
Step 2: Cook The Mushrooms
Heat the oil (or butter) in a large non-stick skillet over medium-high heat. Add in your shallots and mushrooms and cook, stirring often until the mushrooms have softened, released their juices and they start to brown, 5 to 7 minutes. Scrape them onto a plate to cool.
Step 3: Make Quiche Filling
Whisk the eggs, half and half, Dijon mustard, salt, rosemary and pepper in a large bowl. Stir in the mushroom mixture and 1 cup of the shredded cheddar cheese.
Step 4: Assemble Quiche
Place the pie shell on a parchment-lined baking sheet. Pour the egg mixture into the frozen pie crust. Top with the remaining ½ cup cheese.
Step 5: Bake Quiche
Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed and the crust is golden, about 35 to 40 minutes. Let cool 10 to 20 minutes before slicing and serving.
What To Serve with Mushroom Quiche
- Mushroom quiche is excellent with asparagus. Try our grilled asparagus or roasted asparagus. Or how about shaved asparagus salad for a little something unique and unexpected?
- Tarragon is so good with mushrooms (try our sauteed portobello mushrooms sometime) so this tarragon vinaigrette comes to mind. Use it to dress a garden salad or spring greens.
- For a brunch add Blueberry Lemon Bread or Chocolate Banana Bread to the brunch buffet along with Sweet Potato Hashbrowns or Roasted Red Potatoes.
Make Ahead, Freezing, Storage and Reheating
- Storage: Cool the quiche completely then wrap in a layer or two of plastic wrap. The leftover quiche can be refrigerated for up to four days. Reheat to serve.
- Freezing: The quiche can be baked and cooled. Then wrap the quiche in the pie pan and freeze for one month. Defrost the vegetable quiche in the refrigerator for at least 24 hours. Then follow reheating instructions.
- Reheating: To reheat, place the quiche in the center of the oven set at 350°F. Bake until the center of the quiche registers 160°F when checked with an instant-read thermometer. This takes about 35 minutes. Cover with a sheet of foil if browning too much. Reheat a single slice of quiche in the airfryer on 300 degrees for 10 minutes. Reheat single slice in the oven 12 minutes at 350 degrees F.
Variations To Try
- Spinach is excellent in a mushroom quiche. Add two large handfuls of washed and dried baby spinach to the sauteed mushrooms. (Roughly chop it for a finer texture.)
- Use a blend of different cheese like Swiss cheese, Gouda, Havarti, feta and Parmesan.
- Make it A Crustless Quiche: Grease your pie plate with butter before adding the quiche filling and top with the cheese. Then bake at 350 degrees F until the center is no longer wobbly and is lightly puffed, around 30 minutes.
- Ways To Lighten it Up: You can use 1 cup egg beaters plus one whole egg to save 30 calories per serving. Use a high-quality lower fat cheese (I like Cabot Light Sharp Cheddar) to save about 30 calories per slice of quiche. Skip the crust (see above) to save 160 cals.
- Add Meat: Mushroom quiche is great with ham, bacon and sausage. Feel free to add up to 1/2 cup of any of the above.
More Make Ahead Brunch Main Course
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Easy Cheese and Mushroom Quiche Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 slices 1x
Description
This mushroom quiche recipe is filled with tender sautéed mushrooms, shallots, fresh rosemary, cheese and eggs then baked in a ready-made crust!
Ingredients
- 2 teaspoons avocado oil or unsalted butter
- 2 shallots, minced
- 10 ounces mushrooms, sliced
- 5 large eggs
- 1/2 cup half & half
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh rosemary or 1 teaspoon fresh thyme or 1/2 teaspoon dry thyme
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
- 1 frozen pie shell
Instructions
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Heat oil or butter in a large non-stick skillet over medium-high heat. Add shallots and mushrooms and cook, stirring often until the mushrooms have softened, released their juices and start to brown, 5 to 7 minutes. Scrape onto a plate to cool.
- Whisk eggs, half and half, mustard, salt, rosemary and pepper in a large bowl. Stir in the mushroom mixture and 1 cup (4 oz) cheese.
- Place the pie shell on a parchment lined baking sheet. Pour the egg mixture into the crust. Top with the remaining ½ cup (2 oz) cheese.
- Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed and the crust is golden, about 35 to 40 minutes. Let cool 10 to 20 minutes before slicing and serving.
Notes
Reheating Instructions: Reheat a slice of quiche in the airfryer on 300 degrees for 10 minutes. Reheat single slice in the oven 12 minutes at 350 degrees F. To reheat whole quiche heat at 350 degrees F until hot all the way through, or 160 degrees F, when tested with an instant-read thermometer, about 35 minutes.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1/6th quiche
- Calories: 403
- Fat: 29 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
hi there..making this for brunch with friends weekend!
but for the frozen pie crust, do you thaw before filling and baking? or use it from frozen? I usually make my own dough but time is tight this week so wanted to give this a try! thanks!
It doesn’t need to be thawed. I called and talked to the test kitchen at my favorite pie shell company (Wholly Wholesome) and they explained that they can be baked straight from frozen.
EASY TO MAKE, DELICIOUS TO TASTE! THANK YOU KATIE
Thanks for reporting back Mariel! I am glad you liked it. Let me know which recipe you try next.
This was such a quick and delicious dish! So perfect for this hot summer when you don’t want to eat anything too heavy! Thanks so much!
Thank you for reporting back Nikki! I am happy to hear you tried it and liked it!
My husband and I both loved this recipe. I replaced a couple of ingredients with ones I had at home already, which were a refrigerated rolled-up pie crust and half a yellow onion. I baked it in a tart tin. It was delicious, and we look forward to having the other half today! Thank you!
Thank you for letting me know you tried it. I am glad it worked for you and you liked it.