This classic French mushroom quiche is the ultimate recipe for a rich, creamy, and flavorful dish. Made with a store-bought buttery, flaky crust, it features a velvety filling infused with garlic and shallots.
This make-ahead quiche is ideal for any occasion—breakfast, brunch, lunch, or dinner—and it is guaranteed to impress every time! For all my quiche lovers, this quiche is as excellent as our quiche Lorraine and fresh asparagus quiche.
Often overlooked, the quiche is one of the best brunch recipes. But why stop there? It is also fantastic for lunch, dinner, Easter brunch or dinner, baby or bridal showers, tea parties, potlucks, and so much more.
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It is my go-to food when I want an easy crowd-pleaser recipe.
The fun part is that you can make this recipe as a whole 10-inch quiche or, if you feel adventurous, make it smaller and individual-sized for a special touch for a ladies’ lunch.
This easy quiche is versatile, simple, and amazingly delicious.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- What is the secret to a good mushroom quiche?
- What are the best pans for quiche?
- Ingredients needed to make this mushroom quiche recipe
- Equipment Needed
- Step-by-step on how to make this delicious mushroom quiche recipe
- Pro Tips
- What dishes can you enjoy with this mushroom quiche?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this quiche with mushrooms recipe, you may want to try my other recipes.
- Mushroom Quiche
Why you will love this recipe
This is the perfect dinner and lunch recipe – Take a slice of quiche with you to work, add a salad, and you have the perfect light lunch on the go.
It is brunch-ready and versatile – Since you can also enjoy it at room temperature, it makes for the perfect brunch buffet. Easter and Mother’s Day are just around the corner.
Easy to prepare – buying the crust already made cuts down on prep time.
Simple ingredients that you most likely already have in your pantry – with a few ingredients, you will create a fantastic quiche for your family and friends.
What is the secret to a good mushroom quiche?
Cooking it at a lower temperature of 325 F will allow the quiche to cook slowly and uniformly, eliminating the soggy middle and dry-out outer part of the quiche.
Have your mushrooms well cooked, meaning all their moisture has been released while you saute them. This will prevent a very soggy quiche.
What are the best pans for quiche?
My favorite is the tart pans, which are metal with fluted rims and removable bottoms. The advantage is that once your tart is finished, you can place it over an inverted bowl, smaller than the fluted pan, and let the rim fall off the tart.
You can then present your quiche on a tray or cake stand and leave the bottom in place. No uneasiness to transfer from pan to serving dish.
For a more rustic feel, you can bake your quiche in a traditional quiche dish with a fluted rim and serve it directly without unmolding it.
Ingredients needed to make this mushroom quiche recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pie crust dough – store-bought is excellent, and Pillsbury is one of my favorite brands and the only brand I have been using for the past few decades 🙂 ( I am giving my age away here 🙂 )
Baby Bella mushrooms – are the star of this quiche. Ensure that the underneath caps are all nicely closed. Brush away any dirt with a gentle brush. I use a light toothbrush, as the bristles are small and can get into the small area and remove any dirt. Remove the bottom end of the mushrooms, the one in contact with the dirt. Slice them all even or as close as you can.
Large eggs – Create the rich custard-like around your mushrooms and shallots.
Olive oil – to saute your mushrooms with it.
Garlic clove – finely minced creates this excellent hint to your filling.
Shallot – is my favorite choice. It is milder than onion and amazing when softened. If none are on hand, yellow onion is the perfect substitute.
Italian flat-leaf parsley – chopped, the natural oils lend a layer of savory to this quiche.
Heavy cream – with the eggs create this wonderful custard for your quiche.
Salt and pepper – your seasoning needed for this
Equipment Needed
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I love them and I have 2. I like that the bottom part had a larger rim to hold the pan bottom. Sturdy. I highly recommend it.
Step-by-step on how to make this delicious mushroom quiche recipe
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Prepare the pie dough
- Preheat the oven to 325 F
- Place a round piece of parchment paper on the base of your 10-inch pie mold with a removable bottom.
- Roll out the pie dough and place it inside the mold, pushing the sides against the mold-fluted edge.
- Cover with another piece of parchment paper and place your pie weight in the bottom, covering the whole pie. Bake for 5 to 7 minutes. Remove from the oven and let it cool off.
- Once cool off, remove the weights.
Prepare the mushrooms
- Add the oil in a large skillet over medium-high heat, and saute the mushrooms until they turn a beautiful light golden color. Sprinkle the garlic, shallots, and parsley and gently stir all.
- Season with salt and pepper to taste and continue cooking until the shallots are translucent.
Meanwhile, prepare the custard mixture.
- Season the eggs and heavy cream with salt and pepper, and beat well until all the eggs are incorporated with the cream.
Assembling and baking
Now that your pie dough has cooled and the mushrooms are ready, it is time to assemble the quiche.
- Position your pie mold over a sheet pan. I always place a piece of parchment paper between the sheet pan and the pie mold so that I do not have to clean much in case of spillage.
- Place all your mushrooms on the bottom of the pie dough. Spread them evenly.
- Pour over the egg mixture and gently slide the quiche into the hot oven.
- Bake for 55 minutes and check if it is done. The middle part should not juggle when gently nudging the pan, and the top should be golden.
All ovens cook differently, so your oven’s timing may differ.
Pro Tips
- Having your oven at 325 F may seem low, but it is what your quiches need to be baked to perfection. The low heat will warm and uniformly cook the mushroom quiche without burning the outer edges and leaving the middle uncooked.
- I always use a sheet pan under my quiches or any liquid dish. Spillage can be hard to clean in the oven, so the pan saves me from that.
- If you see your crust cooking faster and starting to get too done, use a crust ring or aluminum foil just over the crust. This prevents burning the crust.
- If using a 9-inch pie plate, reduce the eggs to 2 and the heavy cream to 1 cup.
- If you do not have pie weight on hand, beans or rice will do the trick.
What dishes can you enjoy with this mushroom quiche?
Butter Lettuce salad is always the most sought-after side dish with mushroom quiche, making it the perfect light dinner or lunch.
Petits pois a la Francaise or French peas are a nice side dish, as well as Carrot salad.
While the oven is heating, this Rainbow Carrots and Broccolini will cook alongside and be the perfect side dish.
Variations and Substitutions
There are so many variations you can create with this recipe base. Here are a few ingredients you can use and hopefully, you will add your own touch to it.
- Add spinach, washed and cooked at the last minute, with the mushrooms to create a spinach mushroom quiche.
- I have also tried it with a thin layer of Dijon mustard spread on the bottom of the quiche dough before adding the cooked mushrooms. It gives the dish a nice bite and blends well with the egg mixture.
- A few sprigs of fresh thyme are chopped and added to the mushrooms.
- If you want to add cheese, I recommend gruyere cheese. Do remember that it will be a bit greasy as the cheese contains more fat, and it will melt during cooking.
Storing and Reheating
Store: Once your quiche is completely cooled, cover it with plastic wrap and store it in the refrigerator for up to three days.
Reheat: Bring back to room temperature. You can enjoy it at room temperature or warm it up in the oven for 10 to 15 minutes at 300 F.
Freeze: I do not recommend freezing it. The heavy cream egg mixture will break down and not taste as good.
Frequently Asked Questions
Should you saute veggies before adding to the quiche?
Yes, this is mainly true of mushrooms, which release liquid as they cook. Pre-cooking them removes all extra moisture and prevents a very soggy quiche.
Is heavy cream or milk better for quiche?
Heavy cream is the better choice for a richer and creamier quiche, as its high-fat content provides richness in flavor and texture.
What is frittata vs quiche?
A frittata is a crustless dish that is cooked in a skillet, while the quiche is an egg custard baked in a pastry crust. Frittata is also Italian; quiche is French.
Why is my quiche watery?
This happens when the egg-to-dairy ratio is off. There is too much cream and not enough eggs to solidify it. Another reason may be that you did not cook it long enough and underbaked it.
I love them as they keep my crust down, and they cool off fast. A must in every kitchen!
If you enjoy this quiche with mushrooms recipe, you may want to try my other recipes.
Mushroom Quiche
Ingredients
- 1 pie dough, Pillsbury
- 9 ounces baby Bella mushrooms, bottom tip removed, and sliced
- 3 eggs
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 large shallot, finely minced
- 2 tablesppons Italian flat parsley, finely chopped
- 1½ cup heavy cream
- salt and pepper, to taste
Instructions
- Preheat oven to 325 F
- Place a round piece of parchment paper in a 10-inch pie mold with a removable bottom. Roll out the pie dough and place it inside the mold. Add another large piece of parchment paper over it, and place your pie weight nicely dispersed on the bottom. Bake for 5 to 7 minutes. Remove the pie from the oven and let it cool. Remove the weights and toss the top parchment paper.
- In a large skillet, warm the oil and sauté the mushrooms over medium heat until they turn a beautiful pale golden color, about 3 minutes. Sprinkle the shallots, garlic, and parsley over the mushrooms. Season with salt and pepper and continue cooking until the shallots are translucent.
- Arrange the mushroom mixture in the bottom of the pastry shell.
- Season the eggs with salt and pepper in a bowl. Beat well, then add the heavy cream. Beat until uniform.
- Set the tart pan on a sheet pan, pour the egg-cream mixture into the shell, and gently slide the mushroom quiche into the oven.
- Bake for 55 minutes. The surface of the quiche should not ripple when you gently move the sheet pan, and the top has acquired a golden color.
- Let it cool for 15 minutes before serving.
Equipment
Notes
- Having your oven at 325 F may seem low, but it is what your quiches need to be baked to perfection. The low heat will warm and uniformly cook the mushroom quiche without burning the outer edges and leaving the middle uncooked.
- I always use a sheet pan under my quiches or any dish that contains liquids. Spillage can be hard to clean in the oven, so the pan saves me from that.
- If you see your crust cooking faster and starting to get too done, use a crust ring or aluminum foil just over the crust. This prevents burning the crust.
- If using a 9-inch pie plate, reduce the eggs to 2 and the heavy cream to 1 cup.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Quiches & Savory Tarts, Dinners
- Cuisine: French
- Occasion: Easter, Mother’s Day
- Season: Spring, Summer
- Type: Affordable Gourmet
Did you make this?
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