Mushroom Quiche

Photography Credit: Elise Bauer

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.

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.


  • 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)


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.


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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Showing 4 of 28 Comments

  • Maggie

    I made this quiche for dinner- and used the pastry recipe linked to the list of ingredients. It turned out beautifully. I used leeks and bacon pieces instead of shallots with oil and added mushrooms that i processed into smaller pieces. For the cheese I used a few types and less than called for. As well- in place of the cream I used Kefir and felt the sauce was runny so I put in an extra egg then had about a 1/2 cup left over egg mixture which I saved for crepes. Delishes!! The quiche was removed from the baking dish and was very lovely!

  • Sally Rotundo

    Hi Elise~~ Can i make this the night before and if so, how would you suggest heating it the next morning?

  • Leora


    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!


  • 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.

  • 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?

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