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The quiche was very good. My husband said it was excellent. I think I needed to kick up the flavor a bit. Next time I will try adding some shitaki mushrooms. One recipe filled 2 frozen pie shells which made the quche more shallow. I think I just may purchase a quiche pan.
I made this for my vegetarian daughter for Christmas. Her words, amazing! Thanks
After 35 minutes, quiche looked done and let it sit 20 minutes but very runny when cut into it. Put each slice in microwave for 25 seconds. Very tasty
Awesome. Thank you for the recipe. Added a little ham, it was the best quiche!!!
I tried the recipe, right from making the pie crust, and it came out beautifully! Thanks so much for sharing!
I substituted the swiss cheese for gruyere and it was still very good. I wish I could post a picture because it looked beautiful, thank you for sharing this recipe!
I made my own short crust pastry but followed the rest of the recipe to the letter and it was much adored by my friends. Thank you!
I love this quiche and have made it a few times, using store bought crust.A question — I’d like to try making mini-quiches for a cocktail party with this recipe and wondering how to adapt the recipe with baking time?
Hi, Bonnie! I think you can definitely make mini-quiches, but you’ll have to rely a little more own your own baking instinct! Keep the oven temperature the same as for a full recipe, but check everything every 5 minutes as they bake (the crusts and the quiche itself). Bake the crusts until they’re lightly golden, and bake the filled quiches until they are just set but still slightly jiggly in the middle. Enjoy!
Thank you…. I’ll try this and let you know :)
Delicious. Very simple recipe with great results. I used a mix of shitake and button mushrooms and the flavor was fantastic.
I added a little extra mushrooms and half and half. It was delicious!
Great recipe. Tip from my mother: add a little bit of cheddar cheese to the crust mixture. Its delish.
I’ve made this several times and just now finally making a comment. It is a delicious quiche which I sometimes add morels if I have them. I also sometimes add wilted spinach and then decrease the milk & add additional egg. Thanks for this lovely recipe.
Delicious. I used just 1/2 c skim milk and put in 4 additional eggs. Used Spring onions sauteed from my CSA and threw in some dried Polish mushrooms. Used cheddar because that’s what I had. Thanks!
Great, I added some thyme to the mushrooms. Very good and crust was great forgot how good home made pasty is.
I was really intimidated by quiche, but this was a wonderful recipe—easy, with great instructions. Just delicious. Thank you!!!
Best. Quiche. Ever.
Just made this tonight, and it is superb! I used a premade refrigerated crust and followed the recipe exactly for the filling. Mine was still not set after 35 min., but another 10 min. did the trick. Waited the requisite 20 min. before serving. Couldn’t be better!
Hello There, I make Mushroom Quiche several times a month and it is the recipe
as written above. However, I add to the top Hungarian Paprika and dabs of Sweet Butter.
The Paprika and Sweet Butter creates a more diverse flavorful taste to the quiche
Tally Ho, Geoffrey
I have made this quiche(and many other types) several times and always prepare well in advance and freeze them covered with with Saran and then aluminum foil. When ready to bake I cook from frozen at 350 for 45 mins to an hour. Absolutely delicious and saves so much time. I often give them for gifts! * I cook the quiche before I freeze them.
Great Colleen, thanks for sharing your freezing instructions!
I made this almost as is – I added a very thin layer of caramelized onion, chopped and smeared over the top with the final sprinkling of Gruyere on top of that. I also added pinches of crushed dried french thyme, cardamom, and cayenne to the custard mixture before pouring it in. Phenomenal. Thank you for a fantastic base recipe!
I’m so glad you liked it Jan!