Best 6 Quiche With Mushrooms Recipes

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Indulge in the culinary delight of quiche with mushrooms, a classic French dish that combines a creamy custard filling, savory mushrooms, and a flaky crust. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and is perfect for any occasion. With variations ranging from vegetarian to meat-lover's quiche, there's a recipe for every palate.

For those seeking a classic vegetarian quiche, the recipe features a medley of sautéed mushrooms, onions, and herbs, enveloped in a rich custard filling. For a heartier option, try the bacon and mushroom quiche, where crispy bacon adds an extra layer of flavor and texture. If you're craving a cheesy delight, the cheddar cheese quiche is a must-try, with melted cheddar cheese adding a gooey, irresistible touch.

For those with dietary restrictions, the gluten-free quiche offers a delicious alternative, using a combination of almond flour and tapioca flour to create a crispy, flaky crust. And for a vegan twist, the vegan quiche utilizes silken tofu and nutritional yeast to create a creamy, flavorful filling that's both satisfying and nutritious.

No matter your preferences, there's a quiche with mushrooms recipe in this article that's sure to tantalize your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the harmonious blend of flavors in this timeless dish.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM QUICHE



Mushroom Quiche image

My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Savory Pies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
4 cups fresh mushrooms, sliced
1/2 cup onion, diced
1/4 cup sweet red pepper, diced
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1 1/4 cups milk
4 eggs, lightly beaten
1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450 degrees for 8 minutes.
  • Remove foil; bake 5 minutes longer.
  • Cool on wire rack.
  • Reduce heat to 350 degrees.
  • In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
  • Drain and set aside.
  • In a bowl, combine the cheese and flour.
  • Stir in the milk, eggs, savory, salt and cayenne until blended.
  • Stir in mushroom mixture.
  • Pour into crust.
  • Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
  • Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 537.4, Fat 35.7, SaturatedFat 15, Cholesterol 234, Sodium 1139.2, Carbohydrate 33.3, Fiber 2.2, Sugar 3.1, Protein 21.6

MUSHROOM QUICHE



Mushroom Quiche image

Fresh mushrooms and Swiss cheese complement each other in this wonderful dish. Served with fresh fruit, it makes a hearty meal any time of day.-Shelia Hart, Evanston, Wyoming

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 10

1 unbaked pastry shell (9 inches)
4 cups sliced fresh mushrooms
1 tablespoon butter
1 cup shredded Swiss cheese
2 tablespoons all-purpose flour
3 large eggs, lightly beaten
1-1/4 cups whole milk
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. , In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts :

QUICHE WITH MUSHROOMS



Quiche with Mushrooms image

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 unbaked deep-dish pastry shell (9 inches)
4 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced sweet red pepper
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1-1/4 cups whole milk
4 large eggs, lightly beaten
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

SPINACH AND MUSHROOM QUICHE WITH SHIITAKE MUSHROOMS



Spinach and Mushroom Quiche with Shiitake Mushrooms image

After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste.

Provided by EATMORCHIKIN

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 14

1 prepared 9-inch single pie crust
¼ cup butter
1 bunch green onions, chopped
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounce) bag fresh spinach
1 (3.5 ounce) package shiitake mushrooms, sliced
½ cup chopped broccoli florets
¼ cup shredded sharp Cheddar cheese
4 eggs, beaten
¾ cup milk
½ teaspoon sea salt
½ teaspoon black pepper
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fit pie crust into a 9-inch pie dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
  • Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
  • Spoon vegetable mixture into the pie crust.
  • Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
  • Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
  • Allow quiche to cool for 5 minutes before serving.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 21.9 g, Cholesterol 164 mg, Fat 27.2 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 12.1 g, Sodium 574.5 mg, Sugar 3.2 g

MUSHROOM & SWISS CHEESE QUICHE



Mushroom & Swiss Cheese Quiche image

This is a great dish to serve to company...it makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the oven.

Provided by MMers

Categories     Cheese

Time 1h25m

Yield 1 ten inch pie

Number Of Ingredients 15

4 tablespoons butter
2 tablespoons finely minced onions
1 lb fresh mushrooms, thinly sliced
1 1/2 teaspoons salt
1 teaspoon lemon juice
4 eggs
1 cup half-and-half (10% cream)
fresh ground pepper
1/16 teaspoon ground nutmeg
2 ounces grated swiss cheese
2 tablespoons butter, softened
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 -4 tablespoons ice water

Steps:

  • For Pastry: Sift together the flour and salt.
  • Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
  • Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
  • Gather the dough into a ball, using only enough water to hold the ball together.
  • Wrap ball in waxed paper and refrigerate for 20 minutes.
  • Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
  • Put dough into pan.
  • Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
  • Fill with dry beans (this will stop the pastry from puffing up during baking).
  • Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
  • Take from oven and remove beans and foil (be careful, they will be hot).
  • Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
  • Stir in mushrooms, 1 tsp salt and lemon juice.
  • Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
  • Continue frying the mushrooms in the butter for about 1 minute.
  • In a large bowl, beat the eggs and cream together.
  • Add the remaining salt, pepper and nutmeg.
  • Stir in the mushrooms.
  • Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
  • Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
  • Let sit for 10 minutes before serving.

Tips:

  • Use a good quality pastry dough, either homemade or store-bought. If using store-bought, let it come to room temperature before using.
  • Don't overwork the dough. Overworking will make the pastry tough.
  • When rolling out the dough, use a light touch. Rolling too hard will also make the pastry tough.
  • If the dough is too sticky, chill it for a few minutes before rolling out.
  • When baking the quiche, use a baking sheet or pizza stone to help distribute the heat evenly.
  • Don't overcook the quiche. The center should be just set, but still a little wobbly.
  • Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Quiche with mushrooms is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized with your favorite ingredients. Whether you're a quiche lover or new to this classic dish, these recipes are sure to please. With a little planning and effort, you can create a quiche that is both flavorful and visually appealing. So next time you're looking for a quick and easy meal, give quiche with mushrooms a try.

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