• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Mother's Day Recipes
  • Recipe Index
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Mother's Day Recipes
  • Recipe Index
  • About
  • Subscribe
×
Home > Recipes > Main Dishes

Published: Sep 22, 2021 · Last Updated On: Nov 20, 2024 by Natasha Minocha

Mushroom Quiche

98 shares
Jump to Recipe Print Recipe

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!

mushroom quiche on a platter with ingredients all around.

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!

Jump to:
  • Why You’ll Love This Recipe?
  • Mushroom Quiche Recipe Ingredients
  • Variations
  • How To Make Mushroom Quiche?
  • How To Serve
  • Mushroom Quiche Recipe FAQs
  • More Recipes To Try
  • 📖 Recipe

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 with a slice on a small plate.

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. 

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. 

Cream: 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.

Steps for rolling and blind-baking pastry for making mushroom quiche.

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

pie crust in a pie pan with a sprig of thyme and ingredients in the background.
baked pie crust topped with caramelized onions and ingredients in the background.

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.

pouring custard into the pie crust with mushrooms, cheese and caramelized onions.
ready to bake mushroom quiche in a pie dish.

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!

baked mushroom quiche on a serving plate.

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. 
  • 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. 

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!

a slice of mushroom quiche on a small plate.

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. 

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!

More Recipes To Try

  • Sliced loaf of jalapeño cheddar bread on a wooden board.
    No-Knead Jalapeno Cheddar Bread
  • Ice cream in a pan with a scoop taken out with an ice cream scooper.
    Chocolate Almond Ice Cream
  • sliced sourdough banana bread with ingredients in the background.
    Sourdough Discard Banana Bread
  • Strawberry cream cheese rolls stacked on a cake stand with strawberries on the side.
    Strawberry Cream Cheese Rolls

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this mushroom quiche as much as we do!

📖 Recipe

mushroom quiche on a platter with ingredients in the background.

Mushroom Quiche

Natasha Minocha
This mushroom quiche is a labor of love, but it really is a treat well worth the effort. The smoky cumin-flavored caramelized onions enfolded in a delicately textured custard set in buttery, tender, and crisp crust trick you into eating far more than you should. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 1 hour hr 15 minutes mins
Chilling Time 40 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Main Course, Side Dish
Cuisine French
Servings 8 servings
Calories 430 kcal

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. 
  • 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. 
  • 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.  
  • 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. 
  • 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. 
  • When the onions are softened, about halfway through, add the balsamic vinegar. If you don’t have the vinegar, use brown sugar. 
  • 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. 
  • If the dough feels too dry, whisk in more chilled water. 
  • Let the quiche cool for at least 20 minutes before slicing.

Nutrition

Serving: 1 ServingCalories: 430kcalCarbohydrates: 27gProtein: 13gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 151mgSodium: 271mgPotassium: 223mgFiber: 1gSugar: 2gVitamin A: 937IUVitamin C: 1mgCalcium: 188mgIron: 2mg
Tried this recipe?Let us know how it was!

More Main Dishes

  • roasted pumpkin soup in a white soup mug with a spoon on a red check napkin.
    Creamy Roasted Pumpkin Soup
  • Easy Air Fryer Falafel Recipe
    Easy Air Fryer Falafel Recipe
  • 38 Amazing Father’s Day Recipes for Dad
  • Crispy Tofu With Sweet and Sour Sauce
    Crispy Tofu With Sweet and Sour Sauce
98 shares

Reader Interactions

Comments

  1. Amy Siary says

    December 31, 2022 at 9:32 pm

    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

    Reply
    • Natasha Minocha says

      January 03, 2023 at 11:50 am

      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

      Reply
  2. Shilpa says

    December 02, 2022 at 11:53 am

    Can these be made ahead and kept in the fridge? On the day , just heated and served?

    Reply
    • Natasha Minocha says

      December 02, 2022 at 9:27 pm

      Yes, I've made quiches a day in advance and reheated in the oven before serving. It works out very well. 🙂

      Reply
  3. Grace says

    November 25, 2022 at 7:46 pm

    5 stars
    So yummy! Made this for my vegetarian thanksgiving and it was the highlight of the meal 🙂

    Reply
    • Natasha Minocha says

      November 28, 2022 at 10:01 pm

      Oh how absolutely wonderful, Grace! I'm so happy to hear that. Thank you very much for following along. xx

      Reply
  4. Easyfoodsmith says

    September 24, 2021 at 1:24 pm

    We love mushrooms and anything made with mushrooms is always welcome 🙂

    Reply
    • Natasha Minocha says

      September 27, 2021 at 12:41 pm

      Right?! So glad you like this. We all love mushrooms too xoxo

      Reply
  5. Sonali Joshi says

    September 23, 2021 at 4:01 pm

    5 stars
    This is sooo good, I made it with a mix of emmental & cheddar!

    Reply
    • Natasha Minocha says

      September 23, 2021 at 7:13 pm

      That's awesome, Sonali!Emmental and cheddar would be so fabulous here xx

      Reply
5 from 2 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

New-Cover-4-1024x934

Hi, I'm Natasha Minocha!
Welcome to Tasha’s Artisan Foods!

More about me →

subscribe + receive

My 5 Most Viral Recipes


Popular Recipes

  • mushroom quiche on a platter with ingredients in the background.
    Mushroom Quiche

  • chocolate fudge squares stacked on top of each other on small plate.
    Chocolate Fudge With Condensed Milk

  • Easiest Homemade Cream Cheese | Homemade Cream Cheese Recipe
    Easiest Homemade Cream Cheese

  • Cinnamon Bread Pudding
    Cinnamon Bread Pudding

  • Korean Corn Cheese in a cast iron skillet.
    Korean Corn Cheese Recipe

  • Best Condensed Milk Bread Rolls (Soft & Fluffy)
    Best Condensed Milk Bread Rolls (Soft & Fluffy)

Mother's Day Recipes

  • Mango Mousse
    The Best Mango Mousse Recipe! (3 Ingredients)

  • The Best French Toast Casserole Recipe
    The Best French Toast Casserole Recipe

  • Carrot Cake Cookies with Cream Cheese Frosting
    Carrot Cake Cookies with Cream Cheese Frosting

  • Fluffy Cinnamon Pancakes easy eggless breakfast/ brunch recipe
    The Fluffiest Cinnamon Pancakes Recipe

  • Lemon Poppyseed Cupcakes on a cake stand.
    Lemon Poppyseed Cupcakes

  • strawberry matcha latte in a glass on a small plate with ingredients in the background.
    Strawberry Matcha Latte

See More Mother's Day Recipes →

Footer

↑ back to top

subscribe + receive

My 5 Most Viral Recipes


Tasha’s Artisan Foods

About

Work With Me

Connect With Me

Browse Recipes

Desserts

Snacks

Breads

Cakes

Baking Guides

Published with WordPress

PRIVACY POLICY

COPYRIGHT © 2025 TASHA'S ARTISAN FOODS

98 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.