Let's talk about easy recipes that really make it look like you tried hard - because this mushroom quiche is exactly that! Our mushroom quiche recipe is made with your favorite pie crust (can be store-bought or homemade) and is filled with sautéed mushrooms, gruyère cheese and fresh thyme. It comes together with minimal fuss and tons of flavor.
This mushroom quiche is one of my go to recipes for a weekend morning when we have guests for brunch or for an easy weeknight dinner paired with a fresh strawberry salad. Follow our step by step directions and make a delicious, savory quiche in no time at all!
Quick Look: Mushroom Quiche With Gruyere
- Ready In: 1 hour and 10 minutes
- Serves: 6
- Calories: 335 kcal (approximately)
- Main Ingredients: eggs, mushrooms, pie crust and gruyere cheese
- Dietary Info: contains gluten, eggs and dairy
- Baker's Note: The perfect make-ahead recipe for an easy brunch or dinner. Bake the quiche the night before and store in the refrigerator. Reheat for 15-20 minutes the next day - the flavor is even better the next day.
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Why You'll Love This Recipe
If You Can Whisk Eggs You Can Make This Recipe - This recipe is so easy to make. The pie crust might be the trickiest part of this recipe but good news - the quiche can be made with a homemade pie crust or a store-bought pie crust.
Great Make Ahead Option - Bake this quiche, cool and store it in the refrigerator. It's so easy to reheat the entire quiche (at 325° for 20 minutes) or warm up an individual slice in the microwave.
Easily customize the flavors - try swapping out the sautéed mushrooms for other vegetables or the gruyere for another favorite cheese
Perfect for an easy weeknight dinner or weekend brunch - pair this mushroom quiche with a delicious salad like our Apple Cranberry Salad with Feta for an easy and delicious dinner.
Key Ingredients
single pie crust - you can use a favorite homemade crust recipe or a store bought crust - when making a homemade crust, I prefer using this pie crust recipe from King Arthur Flour.
gruyere cheese - adds a nice nutty flavor to the recipe and gives a slightly indulgent flavor that makes this quiche recipe one that you will keep going back to
sautèed mushrooms - I used sliced white mushrooms for the quiche but you can use any mushroom that you prefer - try cremini, baby Bella or mix it up and add a combo of your favorite mushrooms
fresh thyme - use fresh thyme and use only the leaves. You can pull them off of the stems and add them directly to the recipe. Thyme and mushrooms are a classic team.
whole milk - I tested this recipe using whole milk but have made quiche with heavy cream and 2% milk and they all come out well. The heavy cream will create the the most indulgent result. Whole milk is a little lighter but creates fantastic structure and texture.
Substitutions and Variations
Whole Milk - You can use heavy cream or half and half in place of the whole milk. I have also made this quiche with 2% milk and it still comes out great.
Pie Crust - You can absolutely use a frozen pie crust that is already in a pan for this recipe. I do recommend blind baking the pie crust so that you don't end up with a soggy bottom on your quiche.
Switch Up the Cheese - this quiche is delicious with a nice sharp cheddar cheese or with your favorite Swiss cheese
Add Ham or Bacon - add 1 cup of diced ham or ½ cup of cooked and crumbled bacon
Spinach Mushroom Quiche - add 8 ounces of fresh spinach to the pan with the cooked mushrooms. Cook until the spinach has wilted. Remove from heat and allow to cool before building your quiche.
Make It Gluten Free - use your favorite gluten free pie crust for a quick and easy gluten free mushroom quiche.
How To Make Mushroom Quiche:
Step 1: Blind bake your your pie crust. Arrange the pie dough in your favorite pie plate. Fill dough with parchment paper and pie weights. Bake for 20 minutes. Remove paper and weights from the pie crust. Cool completely before filling.
Step 2: Sautèe the sliced mushrooms with butter. Once the mushrooms are brown and soft with no moisture remaining, add the fresh thyme and salt and pepper. Allow the mushrooms to cool.
Step 3: Whisk together the eggs, milk, salt and pepper.
Step 4: Arrange the sautèed mushrooms and shredded cheese in your pre-baked pie crust.
Step 5: Pour the custard over the mushrooms and cheese. Grate the remaining gruyere cheese over the top of the quiche.
Step 6: Bake the quiche on a rimmed baking sheet at 375° for 35-45 minutes.
Amanda's Top Tips
Keep and Eye on the Crust - After about 30 minutes of baking, check the edges of your pie crust. If you find that the edges are already a nice golden brown, go ahead and cover them up. You can use thin pieces of connected aluminum foil, or your favorite pie crust shield to keep the edges of the crust from getting too dark.
Blind Bake Your Crust Ahead of Time - Make the morning even easier by blind baking your crust the night before. After baking the crust, allow it to cool completely and cover loosely with plastic or aluminum foil. The next morning, you are ready to put your quiche together and bake it. You can even cook the mushroom ahead of time!
A Little Wobble is Okay! - It can be very hard to know when a quiche has finished baking. The quiche is done when the edges are set and the middle still jiggles slightly like Jello. You can pull the quiche from the oven at this point and it will continue to set as it cools. Let your quiche cool for 20-30 minutes before cutting into it. If you cut it too soon, it will fall apart and could be runny.
Make Ahead - This quiche reheats well and it's a great recipe to make ahead for an easy weeknight dinner or a ready to go lunch.
Mushroom Quiche FAQs
Blind baking a pie crust ensures that the bottom crust of your quiche won't be soggy.
Blind bake your pie crust at 375° for 20 minutes. Allow the crust to cool completely before proceeding with your recipe.
When blind baking a pie crust, there are many everyday pantry items that can be used as pie weights. You'll want to line your prepared crust with a sheet of parchment paper before blind baking. Then fill that crust with dried beans, rice, a heavier pasta or popcorn kernels.
It can be tricky to know when a quiche has finished baking. I find the best test to be giving the quiche a little shake while it's still in the oven. It should wiggle just a little bit in the center but it shouldn't move a lot. You can also try sticking a knife into the center of the quiche - if it comes out without egg mixture on it, the quiche is ready. Some people also use an oven thermometer and baking the quiche until the center of the quiche reaches at 165°.
Recipes That Pair Well With Mushroom Quiche
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Mushroom Gruyere Quiche
Equipment
- pie dish
- pie weights
- knife
- cutting board
- sauce pan
- cheese grater
- parchment lined baking sheet
- glass measuring cup
- whisk
Ingredients
For the Pie Crust
- 1 prepared pie crust this can be homemade or store bought
For the Mushrooms
- 1 tablespoon unsalted butter
- 10 oz mushrooms, sliced
- 1 tablespoon fresh thyme leaves pulled off or finely chopped
- ⅛ teaspoon combination of salt and pepper
- 6 oz gruyere grated
For the Custard
- 3 large eggs
- 1 cup whole milk
- ¼ teaspoon combination of salt and pepper combination of salt and pepper
Instructions
Blind Bake Pie Crust
- Preheat oven to 375°
- Spray your pie dish with a small amount of nonstick cooking spray. Roll your pie crust into your pie plate
- Line your pie crust with a sheet of parchment paper and fill with pie weights. If you don't have pie weights, fill the crust with uncooked rice or dried beans.
- Bake crust for 20 minutes and then remove from the oven to cool completely.
For the Mushrooms
- In a medium sauce pan, melt butter over medium high heat. Once the butter is shimmering, add the sliced mushrooms and sauté, stirring frequently, until most of the moisture has absorbed from the pan.
- Add the chopped thyme, and ⅛ teaspoon salt and pepper to the mushrooms. Continue to sauté for an additional minute or two. Remove from heat and allow to cool.
For the Quiche
- In a large measuring cup, whisk eggs, 1 cup whole milk, and ¼ teaspoon salt and pepper. Whisk to combine.
- Grate the gruyere directly into the bottom of the prepared crust. Leave ¼ (1.5 oz) of the block of cheese for sprinkling over the top of the quiche.
- Arrange the cooked mushrooms over the cheese in a nice, even layer..
- Pour the custard mixture over the mushrooms.
- Sprinkle with remaining gruyere.
- Transfer pie plate to a baking tray lined with a piece of parchment paper (to avoid and overflow from leaking all over your oven).
- Bake at 375° for 35-45 minutes or until the center of the quiche wiggles (like Jello) just a little when you shake the pan. If you notice that the edges of your crust are getting to cover with a pie crust shield or aluminum foil.
- Remove the quiche from the oven and allow to rest for 20-30 minutes. Cut quiche into wedges and serve alongside your favorite salad.
Chris Bauer Dart says
Can you blind cook the crust the night before you make the quiche? Thank you
Amanda Smallwood says
Hi! Yes! You can definitely blind bake the crust the night before. Great question! I might start doing this as well. Thank you! Amanda
Angie T says
I added garlic, shallots, pancetta, and substituted rosemary for the thyme. I also made them in fluted 12 Oz ramekins and used two pie crusts. The baking time is a bit less and I have extras for later!
Amanda Smallwood says
Sounds delicious Angie! Thanks for the feedback! xo Amanda
Sue says
Why does the pie crust have to blind baked?
Amanda Smallwood says
Hi Sue! It’s doesn’t have to be blind baked. It comes out a little crispier on the bottom when you blind bake. If you are okay with a softer bottom crust, you can skip the blind baking. xo Amanda
Catherine Lou Brown says
Yummy! I'd definitely make it again.
Robbin Lamo says
I wonder if anyone has used this recipe without the crust, I want to make it crust less for a friend who is allergic to gluten
Debra Roggenburg says
Yummy taste with a Crunchy Crust. This quiche was great with a few changes! I added a small onion, finely diced, that I sauteed first. Then removed the onion from the fry pan and cooked the mushrooms. I substituted: 2% milk for whole milk, the cheapest swiss cheese for gruyere cheese, and a Walmart brand frozen pie crust that I defrosted. Since I have an electric oven, I baked it on a baking tray lined with parchment as you said, in the middle of the oven for 35 minutes. Then I baked it for 5 minutes more on the very bottom rack so the bottom of the crust would be baked well. This is now added to our "Family Recipes Cookbook"! Thanks!
Amanda Smallwood says
Hi Debra! Thanks so much for the feedback! I’m so glad that your quiche came out yummy!! Amanda
Molly Barnett says
I made this today, but I don’t really care for thyme, so I used half a shallot sweated with mushrooms and parsley. Smells yummy.
Amanda Smallwood says
Sounds incredible! Thanks so much for sharing. I’ll have to try the recipe with shallot soon! ❤️
Wobbly says
It would be helpful to clarify the directions about how to tell when the quiche is done. I tried to wait until it no longer wobbled and had it in for almost an hour before I gave up. It is clearly overcooked but still wobbled when I took it out. I started looking for instructions on other websites and read that a little wobble is a sign of a well baked quiche. I haven’t tried it yet. I spent a lot of time and made it for a party. Worried I’ll have to dump it and don’t have the time or ingredients to start over.
Amanda Smallwood says
Hi!
Thanks for the feedback. I can see how this was confusing to you. I will update the directions to reflect some additional ways to know when the quiche has finished baking. I hope that it still tastes good for party!
Warmly,
Amanda
Paula says
Delicious! I made this for a breakfast dish for friends. Definitely would be great for dinner too. Will make again!
Amanda Smallwood says
Thanks so much Paula!! So glad to hear that the quiche came out yummy for you. xo Amanda