Mushroom lovers, this Mushroom Quiche is just for you! Packed with mushrooms and cheese, this tasty vegetarian quiche is great for a special occasion. Trust me when I tell you that this is probably the best quiche I've ever eaten.
You may know by now from the many mushroom recipes on this blog that I love mushrooms, I like them on toast, in my curries and in my pasta, I can't get enough of them! This recipe for mushroom quiche is one of my favourites though. Packed with chestnuts mushrooms and lots of lovely cheese this quiche is a real crowd pleaser. It's great for a special occasion meal and can be eaten hot or cold so great for picnics too. I have used comté cheese in this, as I love its nutty smoky flavour, cheddar works really well too, so go for that if you prefer.
To Make this Mushroom Quiche Recipe you will need:
- A 9 inch/ 23 cm pie dish or a premade 9inch pie crust.
- A rolling pin
- Parchment paper
- Baking beans
- A whisk
How to Make Mushroom Quiche
- Start by preparing the pastry, if you are using a premade pie crust then you can skip this bit. Roll out the pastry to fit a 9 inch/23cm pie dish. Make sure it fits nice and snug around the corners of the dish. If you can make some nice edging along the pastry edge. Pop it in the fridge to cool then blind bake that case. See the recipe card for this.
- Cook the shallots, heat the oil in a pan and cook those finely sliced shallots until they are nice and soft.
- Cook the mushrooms, melt the butter in a hot pan and fry up those shrooms! Learn how to cook the perfect mushrooms.
- Whisk the eggs, break the eggs into a large mixing bowl, add the cream, garlic, thyme, nutmeg, salt and pepper then whisk until everything is combined. Stir in the cheese and the cooked mushrooms.
- Fill the pastry, carefully pour the egg mixture into your pastry base. Make sure not to fill it up to the top or let it overflow into the dish.
- Bake, reduce the oven temperature to 320f/160c. I find it so much easier to put the pie dish on a baking tray then put in in the oven to bake. This way you shouldn't get any spillages. So this quiche should be done after 30 to 35 minutes. To test that your quiche is done, feel the top of the quiche, it should be firm. It should also be golden brown. Leave it cool a bit before serving.
What to Serve with Mushroom Quiche
I like to serve this with a crisp green salad with a simple lemon vinaigrette if we're very hungry then I sometimes add some boiled new potatoes.
Tips for Making the Best Mushroom Quiche:
- A good pastry base is essential, a store-bought pie crust is absolutely fine. If you are making your own pastry then keep some of that raw pastry and use it to fill in any cracks which may occur when blind baking it.
- Dairy, I always use full-fat dairy, whether that's cheese or cream it has to be full fat. If you use low fat you will not get that rich full filling. I have used comté cheese for this recipe but cheddar works just as well.
- Eggs, always large and always free range. Happy hens = happy eggs!
- Mushrooms, use chestnut mushrooms for this, they have more flavour than white mushrooms. When buying the mushrooms try and buy loose mushrooms rather than packaged. Loose mushrooms are usually cheaper and fresher. Make sure the mushrooms are firm, not bruised or broken and smell like fresh earth. Keep them stored in your fridge in a paper bag or clean t-cloth. Keep the mushrooms away from any strong smelling food. To clean your mushrooms use a dry paper towel or brush. When cooking the mushrooms follow my guide for cooking the perfect mushrooms.
Tips for Storing, Freezing and Reheating your Quiche:
- This quiche is great hot or cold, it will keep in the fridge for up to 3 days. Make sure to cover it in the fridge and keep it away from any strong smelling food.
- You can freeze this quiche, however, please note that the texture may change considerably. If you really want to freeze it then leave the cooked quiche to cool completely, cover it in clingfilm or something similar and freeze for up to 3 months. Defrost it in the fridge overnight. Cover the quiche with foil and reheat it in the oven at 320F/160F for about 15 minutes or until it is piping hot all the way through.
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Mushroom Quiche
A tasty mushroom quiche recipe with cheese and shallots. Great for Sunday lunch, picnics and brunch.
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Servings: 6
Calories: 606kcal
Ingredients
- 1 500g block of shortcrust pastry or 1 x 9 inch pie crust
- 1 tablespoon olive oil
- 1 cup thinly sliced shallots (160g/5.9oz)
- ½ firmly packed cup vegetarian parmesan cheese (20g) finely grated
- 2 cups chestnut/brown mushrooms (250g) wiped clean and sliced
- ¼ cup butter (1.55oz/40g)
- 6 large eggs
- ¾ cup heavy/double cream (150g)
- ½ cup grated comté cheese (50g)
- 1 clove of garlic minced
- ½ heaped tbsp fresh thyme leaves
- ¼ teaspoon finely grated nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 200C/392F degrees Roll out the pastry on a floured surface. It should be round in shape and wide enough to cover a 9inch/23cm pie dish. It should also be about 0.5cm/2inches thick.Place the pastry into the pie dish, make sure to push it into the corners and leave some hanging over the edge. Trim off the remaining pastry but leave a small overhang. Keep any remaining pastry for fixing cracks. Using your index finger and thumb pinch the pastry along the edge. Using a fork prick the base of the pastry a few times.Pop the pastry into the fridge for 10 minutes.Remove the pastry from the fridge. Crunch up some parchment paper then place that over the pastry. Place ceramic baking beans over the paper then place the pastry in the top third of the oven and bake for 15 minutes.After 15 minutes take it out of the oven, remove the paper and beans. Check for any cracks then pop it back into the oven and bake again for 5 minutes. Remove from the oven a leave to cool a little.
- Heat a tablespoon of olive oil in a pan and cook up the shallots until they are soft about 10 minutes. Once they are cooked remove them from the pan and wipe it clean. Leave the shallots in a bowl until you are ready to use them.
- Now melt ¼ cup/ 40g of butter in a hot pan.Add the mushrooms and cook until they are golden brown, follow tips in the post.
- Break 6 large eggs into a large mixing bowl, add ¾ of a cup of heavy cream, ½ tablespoon of thyme leaves, 1 minced clove of garlic, ¼ teaspoon of grated nutmeg, salt and pepper and whisk well.Stir in half a cup of comté cheese, then add the mushrooms to the bowl.
- Reduce the oven temperature to 320F/160C degrees.Place the pie dish on a baking tray.Spread ½ a cup of vegetarian parmesan cheese over the base of the pastry.Top that with the cooked shallots. Then carefully pour the egg and mushroom mixture to the pastry.Be careful not to pour any mixture over the edge of the pastry.
- Place the tray with your quiche on it into the oven on the middle shelf and bake for 35 to 40 minutes.The quiche is done when it is golden brown on top and the filling is firm.
- Remove from the oven and leave to cool slightly before serving.
Notes
- Nutritional information is approximate and calculated using an online nutrition tool.
- Calories are based serving of 8
- You can freeze this quiche, however, please note that the texture may change considerably. If you really want to freeze it then leave the cooked quiche to cool completely, cover it in clingfilm or something similar and freeze for up to 3 months. Defrost it in the fridge overnight. Cover the quiche with foil and reheat it in the oven at 320F/160F for about 15 minutes or until it is piping hot all the way through.
- It is totally fine to use a store-bought pie crust for this, just make sure it is a 9-inch pie crust.
Nutrition
Calories: 606kcal | Carbohydrates: 32.7g | Protein: 13.1g | Fat: 46.8g | Saturated Fat: 15g | Cholesterol: 163mg | Sodium: 348mg | Potassium: 13.1mg | Fiber: 2.5g | Sugar: 1.8g | Calcium: 90mg | Iron: 1.4mg
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B
I have never been a fan of quiche but I thought I'd give this recipe a go since my partner likes it. I used shiitake mushrooms and replaced part of the cream with milk, but otherwise I followed the recipe pretty closely. It turned out fantastic - full of flavor and great consistency. Even I really enjoyed it! Thanks for a great recipe.
Michelle Alston
Hi B, thanks so much! I'm so glad you enjoyed it 🙂
Maya
Delicious!
Lindsey
I love this recipe! Would it be possible to omit the eggs? I know eggs are one of the basic ingredients for quiche and it may not 'look' the same. but would it still taste good?
Michelle Alston
Hi Lindsey, I haven't made this without eggs so can't say what it would be like. The eggs in a quiche are also there not just to taste good but to make the filling firm. If you want to omit the eggs then I would replace them with something that will make the filling firm. I have heard good things about Ener-G egg replacer which should do that. The other option would be to use extra firm silken tofu. I hope this helps? Michelle x
Diane
Can I omit the cream.? I want to make it this afternoon but haven’t got cream - only a tub of Quark though - should I use this in place of the cream?Thanks
Michelle Alston
Hi Diane, I'm sorry I've only ever made this with cream so I can't guarantee you will get the same results with Quark. However, I have seen some people use Quark to make a quiche.
Maya
I came across the same issue- I used Milk with some melted butter instead and it turned out delicious
Bee
I am going to be trying this recipe real soon. I love quiche and adore mushrooms! Great combo!
Michelle Alston
Thanks Bee, I hope you enjoy it x
Diana
This mushroom quiche looks sooo good! I'll have to make it for my family
kiim
OMG... this is so amazing! And so much easier than I would have thought! Great recipe!
Rosa
I love quiche and I love mushrooms so this recipe sounds PERFECT!
Nicolas Hortense
Oh my that is just fabulous!! Can't say no to a good quiche! (:
Jeannette (Jay Joy)
Confession. I hate mushrooms. I just can't stand the way they feel or look. Lo and behold, all my kids and husband love them. Last week he bought 3 bags FULL of mushrooms because they were on sale. Guess who is making this quiche tomorrow? "This guy!"
Michelle Alston
Oh Jeannette, I'm loving your honesty :)) I hope your family enjoys the quiche Xx