Our mushroom quiche recipe has a tender, flaky crust and is filled with sautéed mushrooms, gruyère cheese and fresh thyme. This is the perfect quiche to make for your next brunch or makes an easy weeknight dinner served with a side salad. Follow our step by step directions and make the most delicious quiche in no time at all!
❤️ What You'll Love About This Recipe
- can be make with a homemade pie crust or a store-bought pie crust
- makes a great lunch during the week - take a leftover slice of quiche and a leafy green salad with you to work
- easily customize the flavors - try swapping out the sautéed mushrooms for other vegetables or the gruyere for another favorite cheese
- a cozy, savory dish perfect for an easy weeknight dinner or weekend brunch
- single pie crust - can be a favorite homemade 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
- sautèed mushrooms - I used sliced white mushrooms but you can use any mushroom that you prefer
- fresh thyme - use just the leaves, finely chopped
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.
- Sautèe mushrooms in with butter. Add the fresh thyme and salt and pepper. Move mushroom to a bowl to cool.
- Prepare 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.
- While your pie crust is baking, prepare the mushrooms.
- Once your pie crust and mushrooms have cooled, prepare the quiche.
- Whisk together the eggs with the milk and salt and pepper.
- Grate ¾ of the gruyere cheese directly into the bottom of the pie crust.
- Arrange the sautèed mushrooms on top of the cheese.
- Pour egg mixture over the mushrooms and cheese.
- Grate the remaining gruyere cheese over the top of the quiche.
- Bake the quiche on a rimmed baking sheet at 375° for 35-45 minutes.
- Allow quiche to cool for 10-15 minutes before enjoying a piece of quiche with your favorite salad.
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.
👩🏻🍳 FAQs About Quiche
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.
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Mushroom Gruyere Quiche
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
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 no longer wiggles when you shake the pan a little bit. 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 10-15 minutes. Cut quiche into wedges and serve alongside your favorite salad.