Mushroom Quiche

A quiche can either be quick and easy to make, or somewhat of an involved process. The quick and easy way? Use a frozen pie crust. The longer way? Make your crust from scratch. In my opinion, nothing beats a homemade butter crust. But not everyone has the time for that, so don’t let making a crust stop you from making a quiche, it’s easy!

This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine. I’ve changed it with my own version of blind baking the crust, and I’ve simplified the instructions a bit. It’s a straightforward recipe. You blind bake (pre-bake) a frozen crust, sauté chopped mushrooms and shallots, line the crust with Gruyere and the cooked mushrooms, fill in with an egg cream milk mixture and bake until golden.

Mushrooms need to be sautéed first, not only for the flavor, but because they have so much water with them that releases when they cook, that if you bake with raw mushrooms, you’ll end up with a soggy quiche.

Whenever a recipe calls for mushrooms, I like to include some shiitakes in the mix. They are more expensive than regular mushrooms, but you only need a few. Their flavor is so intense, they elevate any mushroom dish.

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Mushroom Quiche Recipe

  • Yield: Serves 6-8.

This recipe includes instructions for making the quiche crust. You can easily use an already made, frozen pie crust. If you are using a frozen pie crust, don't defrost it, just proceed to step 2.

Ingredients

  • 1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe)
  • 2 Tbsp olive oil
  • 1/3 cup thinly sliced shallots
  • 1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor)
  • Kosher salt
  • 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)

Method

1 Roll out dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 by 1 1/2-inch tart pan with the rolled out dough. Trim the edges. Chill in freezer for 30 minutes. (You need to pre-freeze the raw crust or it will slip down the sides of the pan when it cooks.)

At this point, if you are using a pre-frozen pie crust proceed to step 2.

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2 Preheat oven to 350°F. Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Don't cut the foil or parchment paper too close to the crust, allow for enough room to easily lift it out. Fill it at least two-thirds with baking weights—dried beans (I keep a bag of pinto beans just to use for pie weights), rice, or aluminum pie weights.

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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 tines 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.) Let cool on a rack while you make the filling.

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3 Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.

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4 Place the tart pan on a rimmed baking sheet to catch any run-off or leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese.

5 Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper. Pour the egg mixture over the mushrooms and cheese in the crust.

6 Put the baking sheet with the tart pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes.

Remove to a rack and let cool for 20 minutes before slicing.

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25 Comments

  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. Judi

    Made this but added lump crab meat …om goodness,every one went crazy and wanted your recipes! Thanks so much!!

  7. Nikki

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

  8. 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.

  9. 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.

  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. Ed

    My wife added a little Horseradish. This is the best Quiche I have ever had!

  20. 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.

  21. 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!

  22. Jessica

    I tried successfully pre-baking two crusts for the ham and asparagus quiche and the mushroom quiche. I left them out overnight on the kitchen counter (not in the fridge at all), and then filled them with the ingredients in the morning. Having made both of these quiches before with the crusts baked in the same day, I can say that I could not tell a difference by doing it the night before, and got rave reviews from the guests on both quiches, and specifically the crusts.

  23. Leora

    Hello

    I have made this quiche about 10 times and I LOVE it. I am planning on making it soon but I have a lot of cooking to do and I want to do some in advance. Do you think it freezes well?

    Please let me know as soon as you can!

    Leora

    • Elise

      Helo Leora, I’ve not tried freezing quiche so don’t know what to tell you. If you do freeze one, please let us know how it turns out for you!

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