Mushroom Quiche

Mushroom Quiche Recipe

mushroom quiche

Until just about four years ago, I was an avowed hater of mushrooms. I mean that I found them disgusting, revolting and gag-worthy. Then suddenly, a switch flipped. Because I love food so much and so much of food (especially vegetarian food) involved mushrooms, I would make an attempt to give mushrooms a try every year or two just to make sure I still hated them.

And I always did, until the day when I didn’t. Who knows what happened. Maybe I grew up. Maybe my tastebuds finally gave in. Maybe my body was telling me that I needed more vitamin D. At any rate, I love cooking with mushrooms now and this mushroom quiche recipe is THE BEST. The best one I have eaten, definitely the best one I have made. The recipe came from my grandmother’s recipe collection, but it appears to be in perhaps her father’s hand. It’s a fantastic quiche recipe, whoever wrote it down.

In order of preference, bake your quiche in either a 9-10 inch tart pan (with removable bottom) or springform pan or pie pan. Something with a removable bottom is nice so that you can get the quiche out in one piece to slice it, and letting the quiche cool outside of the pan will yield a crust that stays crunchy rather than getting soggy.


Mushroom Quiche

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5 from 2 reviews

  • Author: Hilah Johnson
  • Cook Time: 40 mins
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 1 pie crust
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 8 ounces sliced mushrooms
  • 1 teaspoon salt
  • 1/2 lemon (1 tablespoon juice)
  • 1 tablespoon bread crumbs
  • 2 eggs
  • pinch cayenne pepper
  • pinch nutmeg
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 ounce grated Gruyere or Comte cheese (or plain ol’ Swiss cheese)


  1. Set oven to 400ºF
  2. Roll crust out and line a 9-10″ tart pan, springform pan, or pie pan with it.
  3. Saute shallots in butter over medium heat until softened.
  4. Add mushrooms, salt, lemon juice and cover. Simmer 8 minutes.
  5. Stir in crumbs. Remove from heat.
  6. Whisk eggs, cayenne, nutmeg, milk and cream together. Add mushrooms to this.
  7. Pour into pastry crust and top with cheese.
  8. Bake 10 minutes at 400 then reduce heat to 350 for 20 minutes.

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  1. BeaTree on June 23, 2015 at 8:02 pm

    Holy hotcakes on a griddle! This is the most amazing quiche recipe I’ve ever had the fortune to try (will move onward to the jalapeño quiche this weekend) – especially when made with your melt-in-the-mouth delicious flaky and wonderful pie crust recipe. Did I mention that you’re a food goddess? Because I think so. Thank you for sharing the awesomeness!

    • Hilah on June 25, 2015 at 9:44 am

      YAY!! That brings a humongous smile to my face, BeaTree! I want to hug you! 🙂 And then I want to make another quiche.

  2. Sue on July 21, 2015 at 2:06 pm

    I love quiche! I’ve never been a big fan of mushrooms myself but in a quiche they are perfection, especially when accompanied with Gruyere cheese. I still won’t eat them raw, ever. But mushrooms are one of those foods that are better eaten cooked so they can release their nutrients. Have you ever tried Shitaki mushrooms? They are delicious! Very creamy in texture and a nice mild yet rich flavor. I love to buy them in bulk at the grocery store, my receipt will abbreviate to save space and will state that I purchased 10 oz. of shit! Which isn’t too far off the mark since they are grown in horse patooty!
    Hope all is well since the big move and you haven’t been washed away by all that rain I’ve seen on the news lately!

    • Hilah on July 22, 2015 at 10:16 am

      Haha! That’s hilarious. You’d think someone at the store would notice that, but maybe they think it’s funny too 🙂

  3. Ben on August 2, 2015 at 8:57 pm

    This looks good but as a new cook I am not too sure this recipe is for me but I guess I could jump right in and try it out. This just looks a little complicated…

    • Hilah on August 3, 2015 at 6:24 pm

      Hi Ben,
      I think this is quite a simple recipe. Is there anything in particular that scares you away from it?

  4. Linda on August 4, 2015 at 8:51 pm

    This was so good Hilah! Made it tonight and I’m afraid I couldn’t stop with just one piece! I think I’ll have it for breakfast too. Thanks for another wonderful recipe!

    • Hilah on August 5, 2015 at 10:31 am

      Awesome! I have a very hard time just having one slice, too. 🙂

  5. Lisa Gene Cox on September 24, 2015 at 6:30 am

    Hilah, you are a continual genius. I am a registered mushroom lover, and an avowed quieche eater. I had never thought of marrying them. Thanks for the recipe!

    • Hilah on September 24, 2015 at 8:21 am

      You will LOVE this quiche, Lisa! It’s perfect.

  6. Cathy on April 5, 2016 at 5:01 pm

    This was frickin’ delicious!!! Just a really really great quiche recipe!!! Thanks so much, Hilah!! Keep on cookin’!

    • Hilah on April 5, 2016 at 6:48 pm

      Yay! I love this quiche, too. Thanks, Cathy!

  7. margaret on July 3, 2018 at 9:47 pm

    Hilah-why the breadcrumbs? I have never seen a quiche recipe w/crumbs and wonder why you call for them… is it an innovation or traditional?
    Just curious,

    • Hilah on July 4, 2018 at 9:41 am

      Hi Margaret,
      The recipe came from my great-grandfather, with no explanation offered. You’re right, though, I had never seen a quiche with breadcrumbs before, either. I think they do add a little stability, possibly by absorbing some of the liquid from the mushrooms.

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