This rich and savory Mushroom Quiche recipe is made with a buttery, light and flaky puff pastry crust filled with a cheesy egg custard and lots of sauteed mushrooms and onions. It's the perfect quiche for breakfast, lunch, dinner or a snack.
I get many of requests for breakfast recipes like my #1 searched recipe for Ham and Egg Cups and this easy to make Sausage, Spinach and Cheddar Breakfast Casserole. They're great to serve a group and are a snap to toss together.
Quiches are always a welcome addition to our breakfast table. And I love that they're just as delicious for lunch, dinner or a snack and can be served warm, cold or at room temperature.
I upped my mushroom quiche recipe by using frozen puff pastry for the crust. It's flaky, light, crispy and easy to work with. A few minutes of prebaking the pastry prevents the dreaded soggy bottomed crust of the quiche.
A rich egg filling includes 2 kinds of cheese along with lots of sauteed mushrooms and onions. A dash of mustard and a pinch of nutmeg enhances the savory flavors of this tasty quiche.
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What's to love about this quiche recipe
Quiches are so satisfying and can be enjoyed anytime of the day. This recipe is a keeper, and one you'll love for many reasons.
- Unique ~ Store bought puff pastry replaces the usual pie crust. The extra light, buttery and flaky pastry makes the perfect crust for a whole quiche.
- Easy to make ~ With a frozen puff pastry crust, and an mushroom, cheese and egg custard filling that's straightforward to prepare, this is an easy recipe.
- Enjoy at any temperature ~ A quiche isn't finicky. It's delicious served warm, cold or at room temperature.
Ingredients & substitutions
Gather the ingredients to make this great quiche recipe. If substitutes can be made to the mushroom quiche recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Frozen puff pastry ~ This easy to use pastry is readily available at grocery stores and makes the most flaky crust.
- Salted butter ~ Butter makes everything taste better. Olive oil is an alternative.
- Button or white mushrooms ~ Also try a mixture of mushrooms including shiitake and cremini or baby bella mushrooms.
- Yellow onion ~ When sauteed, the onions add a smoky caramelized flavor to the whole quiche. Vidalia onions or shallots are alternatives.
- Large eggs ~ Room temperature eggs are best for making quiches.
- Gruyere cheese ~ This mild, nutty cheese pairs well with the richness of the filling. Also try Swiss cheese, Gouda, Fontina or a mild cheddar. Be sure to shred your own cheese. It'll melt and taste better than already shredded cheese.
- Heavy cream ~ Half and half is a good substitute.
- Cottage cheese
- Dijon mustard ~ Stone ground mustard, spicy brown mustard or yellow mustard are alternatives.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Fresh ground black pepper ~ It's more flavorful than already ground pepper.
- Nutmeg ~ Just a pinch enhances the flavor of a quiche without overwhelming it.
- Fresh parsley ~ A sprinkle of chopped fresh parsley adds a pop of color to the quiche.
How to make a mushroom quiche
Combine the simple ingredients using everyday kitchen tools to make the best quiche. This is a brief overview of the recipe. Scroll to the recipe card for the complete instructions and a step by step video.
1. Roll out the puff pastry and place in a greased pie plate. Crimp the edges and prick the bottom and sides of the pasty with a fork.
2. Line the pastry with parchment paper. Fill with dried beans, uncooked rice or pie weights.
3. Blind bake the crust in a 400 degree F oven for 10 minutes. Remove the parchment paper and rice and cook for 5 more minutes.
4. Sauté the mushrooms and onions in butter until the vegetables are softened and browned.
5. In a large bowl, whisk the eggs. Add the shredded cheese, heavy cream, cottage cheese, mustard, kosher salt, black pepper and nutmeg. Stir to combine the ingredients. Stir in the sauteed vegetables.
6. Pour the quiche filling into the parbaked pastry crust.
7. Bake the quiche for 30-35 minutes in a 400 degree F oven.
Hint: Use a clear 9 inch glass pie plate when making a quiche. It heats evenly, and the crust will bake and brown consistently. Also, because the glass is clear, you can check that the bottom of the crust is browning.
Variations
Try some of these variations to make the recipe one of your favorites. This is such a versatile dish.
- Spicy - Add 1-2 finely diced jalapeno peppers to the sauteing mushrooms and onions to turn up the heat of the quiche. Try topping a slice of quiche with salsa too.
- Meaty - Stir in up to 1 cup of cooked and crumble bacon or breakfast sausage or diced ham or Canadian bacon along with the filling ingredients.
- Add vegetables - A variety of vegetables can be added to the quiche. Most need to be precooked as raw vegetables will make the quiche watery. Try up to 1 cup of finely diced and sauteed zucchini, bell pepper, or broccoli. Or add a cup of thawed and drained frozen spinach.
- Cheesy - Add your favorite cheese in place of the Gruyere. Try feta, pepper jack or goat cheese.
See this Crustless Quiche Squares recipe on my website. It's perfect for those that follow a gluten free diet.
Recommended equipment
Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this quiche recipe.
- rolling pin
- 9 inch glass pie plate
- cutting boards
- chef knife
- measuring cups
- metal measuring spoons
- large sauté pan
- spatula
- Stacking glass bowls
- digital thermometer
How to store quiche
Follow these tips for storing quiche.
- Refrigerator ~ To store a whole quiche in the refrigerator, completely cool it. Cover tightly with plastic wrap or place in a resealable bag. Remove as much of the air from the bag as possible. Store in the refrigerator for up to 3-5 days.
- Freezer ~ To store a whole quiche in the freezer, completely cool it. Wrap tightly with plastic wrap or foil then place in a freezer resealable bag. Remove as much of the air as possible. For the best quality, store in the freezer for up to 2 months
How to reheat quiche
Depending on how you like your quiche will affect the method you use to reheat it.
- Oven ~ The easiest method for reheating a whole quiche is in the oven. Remove the quiche from the refrigerator while the oven heats to 350 degrees F. Heat the quiche in the oven for 15-20 minutes or until heated through. If it's getting too brown, cover lightly with foil.
- Sauté pan ~ When heating a single slice of quiche, a great way is to use a sauté pan. The bottom crust will be crispy and the filling will be heated through. Remove the quiche from the fridge and let it come to room temperature. Place the pan over medium heat and add a slice or 2 of quiche. Sprinkle the top of the quiche with a little water. Cover the pan and heat the quiche for 4-5 minutes or until heated through.
- Air fryer ~ If you're a fan of an air fryer, then it's a tasty way to reheat a piece of quiche. Remove the quiche from the refrigerator. Let it come to room temperature. Set the air fryer to 300 degrees F. Place the quiche in the rack and air fry for 5-7 minutes or until heated through.
- Microwave ~ If you're in a hurry, a microwave can reheat a slice of quiche quickly. The crust won't be crispy, but the quiche will still be delicious. Place a slice of quiche on a microwave safe plate. Cover lightly with a paper towel. Heat in the microwave on 60 percent power at 30 second interval until heated through. This method can take about 2 minutes total heating time.
Expert tip
Avoid a soggy crust by blind baking the puff pastry. Lightly grease the pie plate. Roll out the pastry. Transfer the pastry to the pie plate. Crimp the edges. Poke the bottom and sides of the crust with a fork. Line the pastry with parchment paper. Fill with pie weights, dried beans or uncooked rice. Bake in a preheated 425 degree F oven for 10 minutes. Remove the pie weights and bake an additional 5 minutes. Remove the crust from the oven.
Frequently asked questions
If you want a crispy, flaky and golden brown puff pastry crust, it's necessary to blind bake the crust before adding the egg filling. The few minutes spent partially baking the crusts prevents it from being soggy.
Most vegetables contain water. If they aren't cooked before adding them to the egg filling, they'll make the quiche watery and the crust soggy.
Check its temperature. A perfect quiche has an internal temperature of 165 degrees F when it's thoroughly cooked. A quick read digital thermometer is ideal for accurately checking the temperatures of food.
What to serve with quiche
When serving a quiche, a leafy green salad or a fruit platter are fantastic side dishes. Also serve crispy bacon or breakfast sausage links or patties. These dishes are great along side a quiche too.
More recipes like this one
Looking for more egg dishes like this one? These are some favorites.
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Mushroom Quiche Recipe with Puff Pastry Crust
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This rich and savory Mushroom Quiche recipe is made with a buttery, light and flaky puff pastry crust filled with a cheesy egg custard and lots of sauteed mushrooms and onions. It's the perfect quiche for breakfast, lunch, dinner or a snack.
Ingredients
- all purpose flour
- 1 sheet of puff pastry, thawed and still cold
- 2 tablespoons salted butter
- 10 ounces of button mushrooms, sliced, about 2 ½ cups
- 1 small onion, diced, about ½ cup
- 4 large eggs
- 1 cup shredded Gruyere cheese
- ¾ cup heavy cream
- ½ cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped fresh parsley
Instructions
- Prep the pie plate: Preheat oven to 400 degrees F. Grease a glass 9 inch pie plate. Set aside.
- Roll out the puff pastry: On a lightly floured surface, roll out the pastry out about 1 to 1 ½ inches larger than the pie plate. Carefully transfer the pastry to the prepared pie plate. Crimp the edges. Using a fork, poke holes on the sides and bottom of the pastry.
- Blind bake the crust: Line the pastry with parchment paper. Fill with uncooked rice, dried beans or pie weights. Bake the pastry for 10 minutes. Remove the parchment paper and the weights and continue baking for 5 more minutes. Remove the crust from the oven. Set aside.
- Sauté the vegetables: In a large sauté pan over medium heat, add the salted butter. When the butter has melted, add the mushrooms and onions. Sauté for 7-8 minutes or until the vegetables are softened and browned. Remove from the pan to a bowl. Set aside.
- Make the filling: In a medium bowl, whisk the eggs. Stir in the shredded cheese, heavy cream, cottage cheese, Dijon mustard, kosher salt, black pepper, nutmeg and sauteed vegetables. Pour the quiche filling into the crust.
- Bake the quiche: Bake for 30-35 minutes or until the center is just set and the internal temperature is 165 degrees F.
- Cool and serve: Remove the quiche from the oven. Sprinkle with chopped parsley. Cool for 5 minutes before cutting into pieces and serving.
Notes
Variations
Spicy - Add 1-2 finely diced jalapeno peppers to the sauteing mushrooms and onions to turn up the heat of the quiche. Try topping a slice of quiche with salsa too.
Meaty - Stir in up to 1 cup of cooked and crumble bacon or breakfast sausage or diced ham or Canadian bacon along with the filling ingredients.
Add vegetables - A variety of vegetables can be added to the quiche. Most need to be precooked as raw vegetables will make the quiche watery. Try up to 1 cup of finely diced and sauteed zucchini, bell pepper, or broccoli. Or add a cup of thawed and drained frozen spinach.
Cheesy - Add your favorite cheese in place of the Gruyere. Try feta, pepper jack or goat cheese.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: entrée
- Method: cook on stove top and bake in oven
- Cuisine: French
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 387
- Sugar: 2.4 g
- Sodium: 897 mg
- Fat: 29.1 g
- Saturated Fat: 16.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17.6 g
- Fiber: 1.5 g
- Protein: 16.2 g
- Cholesterol: 199 mg
Yaksich Jane
what can I substitute for the cottage cheese?
Amy Casey
Instead of cottage cheese, you can add more of the shredded cheese.
Dino
This quiche looks amazing! But I’m on a low sodium diet and 900mg is a lot for me. Do you have any ideas to reduce the sodium? Of course, I’d use unsalted butter. Thanks for your response!
Amy Casey
Dino ~ You can cut back on the cheese to 1/2 cup and use a low sodium cottage cheese to lower the sodium.