Quiche with Mushrooms Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 40 min. + cooling
Mushroom quiche is a versatile recipe that's perfect for any meal of the day. By using a premade pie crust, it comes together in no time, too.

Updated: Jan. 23, 2024

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.


Step 1: Prebake the crust

Pastry shell covered in foil paperTMB Studio

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

mushrooms and other ingredients cooked in skilletTMB Studio

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.

Eggs and milk in a large bowlTMB Studio

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

Filling the crust wit the mixtureTMB Studio

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

Quiche With Mushrooms on a cloth TMB Studio

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

Quiche With Mushrooms served in a plateTMB Studio

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.

Cheddar and Mushroom Quiche

Prep Time 20 min
Cook Time 40 min
Yield 6 servings.


  • 1 sheet refrigerated pie crust
  • 4 cups sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced sweet red pepper
  • 1 tablespoon butter
  • 1 cup shredded cheddar cheese
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups whole milk
  • 4 large eggs, lightly beaten
  • 1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper


  1. Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  2. In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust.
  3. Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 360 calories, 23g fat (11g saturated fat), 160mg cholesterol, 738mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 13g protein.

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.