Mushroom quiche is like a cozy hug in the form of food. It's a creamy, savory pie filled with juicy mushrooms and melted cheese, all baked inside a flaky crust. Making this quiche is a simple way to bring a touch of elegance to your breakfast, brunch, or dinner. It combines the earthiness of mushrooms with the richness of eggs and cream, creating a dish that's both satisfying and delicious.
Plus, it's versatile enough to serve at any meal and is sure to impress your family and friends. Whether you're a mushroom lover or just looking for a tasty new recipe to try, mushroom quiche is a fantastic choice.
Why This Recipe Works
This mushroom quiche recipe stands out because it perfectly balances flavors and textures. The mushrooms are sautéed until golden, concentrating their flavor and ensuring the quiche is filled with their savory goodness. When mixed with the creamy, custard-like filling and poured into a buttery, flaky crust, the result is a dish that's rich yet not overly heavy. The addition of Gruyere or Swiss cheese adds a wonderful depth of flavor and a gooey texture that makes each bite irresistible.
What's great about this recipe is its simplicity and adaptability. It doesn't require any complicated techniques, making it accessible to cooks of all skill levels. Plus, you can easily customize it by adding different vegetables, cheeses, or even some bacon or ham to suit your tastes. Whether you're making a special brunch, a light dinner, or simply want to enjoy a delicious homemade quiche, this mushroom quiche recipe delivers amazing results every time. Its combination of ease, flavor, and elegance is why it's a must-try for anyone who loves good food.
Mushrooms: Use a mix like cremini, portobello, and shiitake for depth of flavor. Substitute: Bell peppers or zucchini for a different veggie twist.
Eggs: The base of the quiche filling, providing structure and richness. Substitute: Egg substitute or silken tofu for a vegan version.
Cream: Adds creaminess and richness to the filling. Substitute: Full-fat coconut milk for a dairy-free alternative.
Cheese: Gruyere or Swiss cheese melts beautifully and adds a nutty flavor. Substitute: Vegan cheese for a dairy-free option.
Pie Crust: A pre-made crust makes this recipe easy and quick. Substitute: Gluten-free crust for those avoiding gluten.
- Sauté the mushrooms until they're golden brown to bring out their flavor.
- Beat the eggs and cream together until smooth for a consistent filling.
- Blind bake the crust for 10 minutes to prevent it from getting soggy.
- Let the quiche cool for a few minutes before slicing to allow it to set.
- Season the mushroom mixture well with salt and pepper for the best flavor.
How to Serve
Mushroom quiche is a versatile dish that works well for breakfast, brunch, or dinner. It's rich, savory, and filled with the earthy flavors of mushrooms.
- Brunch: Serve it warm with a side salad or fresh fruit for a complete brunch meal.
- Dinner: Pair with a green salad and some crusty bread for a light yet satisfying dinner.
- Next Day: Enjoy slices of quiche cold or at room temperature for an easy lunch or snack.
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 2 cups mixed mushrooms sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyere or Swiss cheese
- Salt and pepper to taste
- Fresh thyme leaves for garnish optional
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Blind bake by covering with parchment paper and pie weights for 10 minutes. Remove and set aside.
- Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown and all the liquid has evaporated. Season with salt and pepper.
- In a bowl, whisk together the eggs and cream. Stir in the sautéed mushrooms and grated cheese. Season with a bit more salt and pepper.
- Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden.
- Let the quiche cool for at least 10 minutes before slicing. Garnish with fresh thyme leaves if desired.
• Beat the eggs and cream together until smooth for a consistent filling.
• Blind bake the crust for 10 minutes to prevent it from getting soggy.
• Let the quiche cool for a few minutes before slicing to allow it to set.
• Season the mushroom mixture well with salt and pepper for the best flavor.