This savory mushroom quiche features fresh mushrooms, shredded cheese and a rich egg custard set in a buttery crust. It’s a great make-ahead recipe for delicious brunch ideas, holiday celebrations, potlucks or meal train ideas. And it freezes like a dream!
Quiche is endlessly versatile, an easy dish to use up fresh ingredients in your refrigerator. Leftover ham? Dice it into bite-sized pieces, and toss it in the filling. Baby spinach looking a little wilted? Cook it down with the sauteed vegetables. You really can’t go wrong.
Mushroom Quiche Ingredients
- Deep-dish pastry shell: A premade pie crust provides a buttery and flaky base for the quiche. Make sure you use a deep-dish pastry crust to fit all the quiche filling. If you have the time, you can also make a classic butter pie pastry from scratch.
- Mushrooms: Fresh mushrooms are the star of the show in this recipe. While nearly any fresh mushroom will do, cremini or portobellos will provide a bit more flavor than white button mushrooms. Cooking the mushrooms before adding them to the quiche is important to bring out their umami flavor and to remove any excess moisture. Finish off any extras with these mushroom recipes.
- Shredded cheese: Cheddar cheese punches up the flavor and contributes to the creamy texture of the quiche. Both mild and sharp cheddar work well in this recipe.
- Eggs and milk: You can’t have quiche without a rich egg custard. This recipe use a combination of eggs mixed with whole milk.
- Herbs: Herbs deliver fresh flavor and aroma. This recipe calls for savory, but herbes de Provence, sage, parsley and basil are delicious alternatives. No fresh herbs on hand? Use this handy chart for fresh to dried herb conversion.
Directions
Step 1: Prebake the crust
Preheat the oven to 450°F. Line an unpricked pie crust with a double thickness of heavy-duty aluminum foil. Bake for eight minutes. Remove the foil, and bake five minutes longer. Cool the shell on a wire rack. Reduce the oven to 350°.
Editor’s Tip: To avoid a soggy bottom, follow these tips on how to blind bake pie crust.
Step 2: Make the filling
In a large skillet, cook the mushrooms, onion and red pepper in butter until the mushrooms are tender. Drain excess moisture off of the vegetables, and set aside.
In a large bowl, combine the cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until everything is blended.
Step 3: Add the filling to the crust
Stir the vegetable mixture into the egg mixture. Pour into the prepared pie crust. If necessary, gently stir the mixture with a spoon or fork to break up any clumps.
Editor’s Tip: Place the pie plate on a baking sheet for easier transfer to the oven. Any spillage will end up on the baking sheet, not your floor.
Step 4: Bake the quiche
Bake the quiche for 40 to 50 minutes or until a knife inserted in the center comes out clean. Cover the edges loosely with foil if needed to prevent overbrowning. Let the quiche stand for 10 minutes before cutting.
Editor’s Tip: Don’t skip letting the quiche rest before cutting. You want the custard to set so it doesn’t ooze everywhere. You’ll get a much cleaner slice once it’s set properly.
Recipe Variations
- Stir in spinach: Make this quiche green! Add 3 cups fresh spinach to the sauteed vegetables, and cook until wilted.
- Add bacon: To add some savory smokiness, cook bacon until crisp, then crumble and add it to the egg custard mixture before baking.
- Switch up the cheese: This recipe calls for cheddar cheese, but other classic quiche cheeses include Gruyere and Swiss. Feta and goat cheese are particularly flavorful options, as well. Or simply use a mixture of your favorite cheeses.
- Make a crustless quiche: To make a crustless mushroom quiche, generously grease a deep-dish pie pan with butter or cooking spray, then add the quiche filling directly to the dish. Cook at 350° for 40 to 50 minutes or until a knife inserted into the center of the quiche comes out clean.
How to Store Mushroom Quiche
Cover the quiche with plastic wrap, or place slices in an airtight container, and store in the refrigerator for up to three or four days. Reheat in a 350° oven for 15 to 20 minutes or until the center reaches 165°.
Can you freeze mushroom quiche?
Mushroom quiche is perfect for freezing. After baking, let it cool to room temperature. Wrap in a double layer of plastic wrap followed by a layer of foil. Label with the date, and store flat in the freezer for up to three months. When ready to bake, unwrap completely, let it sit on the counter for 30 minutes, and cook in a 350° oven for 60 to 70 minutes.
Mushroom Quiche Tips
At what temperature do you serve quiche?
Quiche is typically served at room temperature. However, if you prefer, you can serve it warm or even slightly chilled.
What can you serve with mushroom quiche?
Serve a crisp salad with mushroom quiche. It’s a perfect staple for any brunch table, along with an assortment of scones, fresh cinnamon rolls, and roasted potatoes.
