Easy Mushroom Quiche

A golden-brown quiche with a slice missing, revealing a filling with mushrooms and cheese, sits on a plate. Stacked white plates and forks appear in the background.

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This easy Mushroom Quiche recipe is made with an all-butter pie crust and is perfect for breakfast, brunch, or dinner served alongside a green salad. Easily customize this recipe with your favorite veggies, meats, and cheese.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch, lunch, Main Course

Cuisine: All Cuisines, American, French

Diet: Vegetarian

Keyword: baked, comfort food, quick, savory

Servings: Servings

Calories: 336kcal

Author: Heather

Equipment

9-inch Tart Pan

Ingredients

½ recipe Basic Pie Dough or store-bought pie crust
3 tbsp butter
½ lb mushrooms cleaned, stemmed, sliced
1 tsp fresh thyme leaves only
3 large eggs beaten
1 cup heavy whipping cream preferably 35%
⅓ cup gruyere cheese
½ tsp kosher salt
¼ tsp black pepper

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Instructions

Pastry Shell

Make a half recipe of my basic all-butter pie dough (or use a store-bought pie crust). Press into quiche tart pan or pie dish and set aside for 20-30 minutes so the gluten as time to relax.
Preheat oven to 400ºF. Dock (prick) the bottom of the shell all over with a fork. Place on a rimmed baking sheet and precook for 15 minutes. Remove and cool slightly.

Mushroom Custard

Sauté sliced mushrooms in butter and olive oil over medium high heat until softened and slightly browned, about 8-10 minutes. Sprinkle in fresh thyme, salt and black pepper and stir to combine. Remove from heat.
In a medium bowl, add eggs, heavy cream, and cheese. Whisk to combine.

Assemble & Bake

Lower oven to 375ºF.
Layer mushrooms on the bottom of the baked pastry shell and pour egg mixture over.
Bake 45 minutes. If the top is getting too brown, tent the top of the pan with aluminum foil.
Serve warm or at room temperature.

Notes

Tips for Storing

Cool quiche on a rack for 30 to 60 minutes before storing. This prevents steam from turning the crust soggy.
Refrigerate within 2 hours. Wrap tightly in foil, or store slices in an airtight container.
Store in the fridge for up to 4 days. Keep slices separated with parchment if you stack them.
For best texture, reheat in the oven or toaster oven at 300°F until warm. Finish uncovered for a crisper top and crust.
Freeze for longer storage. Wrap slices in plastic wrap, then foil, and place in a freezer bag. Freeze up to 2 months.
Thaw overnight in the fridge before reheating. Reheat covered first, then uncover to re crisp.

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