Mushroom Quiche
A creamy and cheesy mushroom quiche recipe (or quiche aux champignons). Baked in a flaky pastry crust, this quiche is perfect for breakfast, brunch, or a simple savory meal.
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream optional
Bacon, Onion, and Gruyère Quiche Filling
- 4 Eggs
- 1⅓ cup Heavy Whipping Cream (315mL)
- ⅔ cup Whole Milk (160mL)
- 4 oz Gruyère Cheese, grated (113g)
- ½ tsp Salt
- ¼ tsp Black Pepper, ground
- 8 oz Fresh Mushrooms, sliced (250g) see notes
- ½ Yellow Onion, diced
- 2 tbsp Olive Oil
Instructions
- Preheat the oven to 325°F (165°C).
- In a skillet over medium heat, sauté the diced onions with 2 tablespoons of olive oil for 3-4 minutes until translucent.
- Add the assorted, chopped or sliced mushrooms, and continue to cook until the mushrooms are fully softened, about 5-7 minutes. Set the mushrooms and onions aside to cool completely.
- Chop the cooled bacon into ¼-inch (½cm) pieces.
- (Optional) Lightly brush the edges of your dark, blind-baked pie crust with heavy cream for a beautiful golden finish after baking.
- Spread the onions and mushrooms evenly in the pie crust.
- On a metal sheet pan, pour the quiche mixture into the prepared crust, filling it just below the rim to prevent overflow. Dunk all of the mushrooms and onions that float to the top so that they're coated in quiche batter and don't burn while baking.
- Transfer the quiche to the oven and bake for 35–40 minutes, or until the edges are puffed and the center is still slightly jiggly. The filling will continue to set as it cools.
- Remove the quiche from the oven and let it cool on the countertop for at least 30 minutes before slicing and serving.
Notes
You can use nearly any sauté-friendly mushroom in a mushroom quiche. Each type of mushroom brings its own flavor and texture, and combining several varieties of mushrooms creates an even deeper, more complex filling. See the main post for ideas.
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