Mushroom Quiche

Now I see why people use frozen pie-crusts to make quiche. It’s a lot of work to make the crust from scratch, especially when you “blind bake” (pre-bake) the crust. But there is nothing better than a real butter crust, and for that reason alone we do the extra work. I’ve had an inkling for mushroom quiche for quite some time, and this one turned out wonderfully.

Mushroom Quiche Recipe

  • Yield: Serves 6-8.


  • 1 recipe pie dough (see Pâte Brisée recipe)
  • 2 tablespoons olive oil
  • 2 medium shallots, thinly sliced
  • 1 pound assorted mushrooms, quartered or sliced
  • Salt and freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • Pinch nutmeg
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)


1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.

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2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

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3 Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

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4 Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.




  1. Heidi

    Doesn’t the crust get over-cooked on the edges if you cook the crust first and then cook it for another 30 minutes with the filling. I know this helps keep the bottom from getting soggy but just wondering?

  2. Elise

    Hi Heidi – Having the edges burn is a risk. Many people tent the edges of the crust with aluminum foil. Also, if you use aluminum foil instead of parchment or wax paper when you pre-bake the crust, you can easily extend over the edges to keep them from browning too much on the first bake.

  3. James

    It’s midnight, I was browsing my google home and I see mushroom quiche. I just bought portobellos today. I have some leftover smoked gruyere.
    darn, no shallots, I’ll just use garlic. and I have everything else.

    midnight mission.

    I made the crust from scratch, and everything else is done, now it’s baking. I’ll have to update when it’s done.

  4. Gwen in Texas

    This made an amazingly good quiche. I added about a cup of white wine to the mushrooms while cooking and reduced it to almost nothing. It added a really nice flavor to the dish. Not sure how necessary blindbaking the crust was. I think simply docking the pastry and baking it without the beans would have been fine. A few bubbles, but nothing fatal.

  5. Mary

    1. I’ve made this once before and it was STUPENDOUS. You have an aweseome site here.

    2. could the crust be baked ahead of time (say in the morning) then kept somehow (refrigerator?) until dinnertime? I want to make it again on Thursday but it’d be pushing it for time to do it all in one go.

    Thanks for any info!

    Note from Elise: I’ve not blind baked a crust ahead of time, but don’t see why it wouldn’t work.

  6. Nikki

    This quiche was delicious, I added some thyme, chives and parsley for colour and asiago cheese instead of gruyere and It was awesome!!!

  7. Laura

    The quiche looks great, as do all your recipes. I am thinking about making it for easter this sunday. If I wanted to add spinach, would you recommend just adding a package of the frozen spinach (thawed and drained), or should I just saute fresh spinach with the mushrooms? what do you think?

    Note from Elise: I would saute the spinach with the mushrooms, as raw spinach gives off a lot of liquid which you want to have evaporated before it goes in the quiche.

  8. Julie in Wisconsin

    Oh, this is outstanding! Didn’t have regular milk, so used soy milk with the cream, and store-bought crust. Turned out fabulous! Adding crab meat sounds delectable!! Couple years back, the SF Chronicle featured a Valentine’s day recipe for homemade crepes stuffed with mushrooms and crab meat. It was excellent–I’ll have to dig up that one.

  9. Christine from Ontario

    Mmmmmm this sounds wonderful! I will make it soon using the different cheeses. I also love bacon, and brocoli with the mushrooms and green onions. Yum!

  10. Sid

    If you’re using a store-bought dough for crust instead of a homemade, does it need to be prebaked? (my crust says to simply put it in the pan, bake according to instructions and tent the edges 15-20 minutes into the baking)

    I would pre-bake it, the bottom will be more cooked then. But you could skip if you wanted. ~Elise

  11. Brooke Horne

    I just doubled the recipe and used frozen pie crust, cooking everything else the same way. I used little baby bellas for mushrooms. This is so good. I used half & half instead of heavy cream and milk. A great recipe though. I can’t wait to have more at lunch tomorrow! I didn’t have a problem with crust burning at all. Perfect.

  12. Jamie

    Oh wow! This is fantastic, and so easy! Recently our household changed to a vegetarian diet and I have to admit it hasn’t always been easy to find flavorful foods for the picky eaters (ok so I’m the pickiest one of them all). We didn’t have shallots so we used some onion. Also for the mushrooms we used half crimini and half dehydrated gourmet mix that we rehydrated before cooking. We also used frozen pie crusts that we blind baked with foil which made the whole crust perfectly golden brown at the end. I also slipped in about 2 teaspoons of dill weed. The result was wonderfully flavored and very filling paired with a nice crisp salad. This is now going into our regular line up of yummy foods.

  13. Anamaria

    Just made this, haven’t tasted it yet, looks delicious. The idea about putting a cookie sheet under in case of run off was great; I kept my stove clean. I also added spinach to the recipe. The house smells yummy.

  14. Aviella

    I usually shy away from anything that requires more than half an hour of my time and is “too fussy” but I decided to give this a go. It was a fantastic success, so easy to make and the results were delicious!! Thank you~

  15. Helenore

    oh, Elise, it was SO GOOD.

    Granted, I hadn’t planned on making straight mushroom, but I knew where to go to find the proper technique and a delicious crust… oh, man…

    Rarely if ever do I make something new and have it turn out so that I wouldn’t change a thing, but this time that happened!

    I used 8 oz mushrooms, 1/2 pkg. sausage links (cooked and in little pieces), 1/2 pound bacon (ccoked and chopped up), equiv (I guessed) of leeks instead of shallots, tossed in maybe 1/3 cup sauteed broccoli florets, and used cheddar instead of Gruyère.

    So good! Lots of steps, but really, who cares!

  16. Mari

    Would recommend using puff pastry in place of the
    pie dough? Or filo?

    You could try it. If you do, please let us know how it turns out for you. ~Elise

  17. Crystal

    You don’t have to bake the crust first. It came out really good when I baked it for 45 minutes. The crust was firm on the bottom and flaky on the top. Also I did not add any cream but added more eggs and english cheddar with caramelized onions, and it was delicious.

  18. Jane

    This was my first time making a recipe from this site. The quiche did not turn out at all. It was a big runny mess. I’m not a novice cook. I sauteed the onions and mushrooms until they were completely dry. I think there is just entirely too much liquid with a full cup of milk plus cream. I like this site, but I cannot recommend this recipe at all.

  19. Candice

    Added some smoked ham to this dish and it tasted so delicious and juicy. This is a great recipe. Believe you me i will cook it again and again as well as trying more variations. I am so excited.

  20. Jessica

    Made this today and it was fantastic!
    One question though. I have a brunch coming up with a lot of people and want to make several quiches. I made your all butter crust pate brisee for this and it was great. Is it possible to make the crusts the night before and go through all the steps of pre-baking, and then just let them sit out (or refrigerate them) overnight, so they are ready to be loaded up in the AM and finished off?

    • Elise

      Hi Jessica,
      I haven’t tried pre-baking them in advance and refrigerating before making the quiche, but I don’t see why it wouldn’t work. If you try doing that, please let us know how it turns out for you!

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