Creamy Mushroom & Herb Quiche

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A golden, savory quiche with a buttery crust, creamy egg filling, mushrooms, cheese, and fresh herbs. Perfect for breakfast, brunch, lunch, or a light dinner.

Ingredients

For the crust

  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tbsp ice-cold water

For the filling

  • 8 oz mushrooms, sliced
  • 1 small onion, finely chopped
  • 1 tbsp butter or olive oil
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup shredded Gruyère or Swiss cheese
  • ½ cup shredded mozzarella or cheddar
  • 1–2 tbsp fresh parsley or thyme, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp nutmeg, optional

Instructions

1. Prepare the crust

  1. Preheat the oven to 375°F (190°C).
  2. Mix the flour and salt in a bowl.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
  5. Form into a disk, wrap, and refrigerate for 30 minutes.
  6. Roll the dough out and place it into a 9-inch tart or quiche pan. Press gently into the edges and trim the excess.
  7. Prick the bottom with a fork. Line with parchment paper and add pie weights or dried beans.
  8. Blind-bake for 15 minutes. Remove the weights and bake another 5 minutes.

2. Prepare the filling

  1. Heat the butter or olive oil in a skillet over medium heat.
  2. Add the onion and mushrooms. Cook for 7–10 minutes, until the mushrooms are browned and most of their moisture has evaporated.
  3. Season lightly with salt and pepper and allow the mixture to cool slightly.
  4. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, garlic powder, and nutmeg.
  5. Stir in the shredded cheese and fresh herbs.

3. Assemble and bake

  1. Spread the sautéed mushroom mixture evenly over the pre-baked crust.
  2. Pour the egg and cream mixture over the top.
  3. Sprinkle with a little extra cheese if desired.
  4. Bake at 375°F (190°C) for 35–45 minutes, until the center is set and the top is beautifully golden.
  5. If the crust browns too quickly, cover the edges loosely with aluminum foil.
  6. Let the quiche rest for 10–15 minutes before slicing.

Tips

  • Cook the mushrooms thoroughly before adding them; excess moisture can make the quiche watery.
  • Gruyère gives the richest flavor, while cheddar creates a sharper, more familiar taste.
  • Add spinach, green onions, bacon, ham, or bell peppers for variations.
  • For a deeper golden top, sprinkle a little Parmesan over the quiche before baking.

Serving

Serve warm or at room temperature with a fresh green salad, roasted vegetables, or a cup of soup. It also makes an excellent make-ahead breakfast or brunch dish.

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