There’s something about a good mushroom quiche that just hits different. It’s cozy, savory and somehow perfect for breakfast, brunch, lunch or dinner. You get that buttery crust, creamy egg filling and earthy mushrooms all in one slice.
This recipe keeps things simple and flexible. Make it with a crust or go crustless if that’s more your vibe. Either way, it’s loaded with sautéed mushrooms, gooey cheese and just enough richness to feel like a treat.
It’s the kind of dish that feels fancy but isn’t fussy. Great for brunch with friends, meal prep for the week or just when you want something a little special that doesn’t take a ton of work.
And if you’re already in mushroom mode, don’t miss out on those balsamic roasted mushrooms. But first, let’s make quiche.
Why You’ll Love This Recipe
This quiche is cozy, flavorful and easy to pull together. It fits pretty much any meal and always tastes like you put in more effort than you did.
- Anytime dish: great for breakfast, brunch or dinner
- Simple ingredients: nothing fancy, all flavor
- Customizable: go crustless or switch up the cheese
- Make-ahead friendly: holds up well in the fridge
- Comforting and savory: mushrooms and cheese never miss
- Crowd-pleaser: easy to slice and share
It’s one of those recipes that just works. Every time.
Baking to Perfection
Pour the mushroom and egg mixture into your prepared pie crust and bake until the quiche is set and has developed a light golden hue on top. The baking process is crucial, as it transforms the ingredients into a cohesive dish that’s both hearty and satisfying.
Once baked, let the quiche cool slightly, making it easier to slice. This allows time for the flavors to settle, ensuring each serving is just right.
This mushroom quiche fits right into any brunch setup. Serve it alongside hot coffee and a simple green salad and you’ve got a meal that’s both easy and satisfying.
A sprinkle of fresh parsley adds brightness and cuts through the richness. Whether you’re hosting or just keeping it casual at home, it’s a low-effort dish that feels a little special without overcomplicating your morning.
Ingredient Substitutions
Don’t stress if you’re missing something. This quiche is super flexible and still turns out rich and satisfying.
- Pie crust: use store-bought, homemade or go crustless
- Mushrooms: button, cremini or even portobello work
- Cheese: Swiss, cheddar, Gruyère or whatever’s in the fridge
- Cream: sub with milk or half-and-half for a lighter version
- Onion: shallots or leeks are great swaps
- Parsley: try chives or skip the garnish if needed
Use what you’ve got and make it yours.
Serving Suggestions
This mushroom quiche is easy to dress up or keep simple depending on the vibe.
Pair it with:
- a crisp green salad
- roasted potatoes or fresh fruit
- a warm croissant or crusty bread
Top it with:
- extra chopped herbs like parsley or chives
- a spoonful of sour cream or a drizzle of hot sauce
- a sprinkle of extra cheese just before serving
It works hot, warm or even at room temp… great for brunch tables or slow mornings.
Storage & Reheating Tips
This quiche stores well and tastes just as good the next day, maybe even better.
Storage:
Let it cool, then wrap tightly or store in an airtight container. Keep in the fridge for up to 4 days.
Reheating:
Warm slices in the oven at 350°F for about 10 minutes or microwave for 1–2 minutes until heated through.
Freezing:
Freeze individual slices wrapped in foil or freezer-safe bags. Reheat from frozen in the oven for best results.
A Savory Mushroom Quiche Everyone Will Love
This mushroom quiche is rich and creamy with a perfect balance of earthy mushrooms and flavorful cheese. The taste is a delightful combination of savory and slightly nutty, making it an irresistible dish for mushroom lovers.
With its velvety texture and golden top, this quiche is sure to impress your family and friends.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 3 large eggs
- 1 cup heavy cream or milk
- 1 cup shredded cheese (such as Swiss or cheddar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the sliced mushrooms and sauté until they are tender and any liquid has evaporated, about 5-7 minutes.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined. Stir in the sautéed mushrooms and shredded cheese.
- Assemble the Quiche: Pour the mushroom and egg mixture into the prepared pie crust, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Garnish with chopped parsley and serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 24g
- Protein: 10g
- Carbohydrates: 18g
Mushroom Quiche Recipe
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 3 large eggs
- 1 cup heavy cream or milk
- 1 cup shredded cheese (such as Swiss or cheddar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the sliced mushrooms and sauté until they are tender and any liquid has evaporated, about 5-7 minutes.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined. Stir in the sautéed mushrooms and shredded cheese.
- Assemble the Quiche: Pour the mushroom and egg mixture into the prepared pie crust, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Garnish with chopped parsley and serve warm or at room temperature.
