This mushroom quiche uses eggs, mushrooms, and goat cheese, and is easy to make ahead of time for a flavor-packed breakfast or brunch. This is a perfect way to use wild or store-bought mushrooms!
Earlier this year, we used a mushroom grow kit to grow tons and tons of gorgeous oyster mushrooms.
It was a fun experiment, and I’d definitely try it again!
Our blue oyster mushroom kit came from Smallhold in New York.
Smallhold isn’t shipping their mushrooms nationwide anymore, but you can still buy them at Whole Foods.
After trying out several different mushroom recipes, I remembered something.
Several years ago, my friend Cynthia sent me a recipe for mushroom quiche, and I knew it would be a perfect way to feature these delicious mushrooms.
This mushroom quiche is one of my favorites, and is perfect for breakfast, brunch, and even breakfast for dinner!
What Type of Mushrooms Should I Use?
We like this quiche because it’s an excellent way to highlight the flavors in specialty mushrooms (such as oyster mushrooms), but also works perfectly with easy-to-find and inexpensive store-bought mushrooms (such as white button, cremini, and shiitake).
I used sautéed oyster mushrooms in the photos for this recipe.
While I haven’t tried every type of mushroom out there in this quiche, most mushrooms pair well with eggs and butter.
How to Make Mushroom Quiche
Start by cooking the mushrooms in butter and oil.
Add the oil and butter to a pan. The pan in the photos is this Lodge 11″ enamel cast-iron skillet.
Let the butter melt and foam, and then when the foam subsides, add the mushrooms in a single layer.
Toss the mushrooms as they cook to ensure that they cook evenly.
When they’re lightly toasted, add chives and garlic, toss again, and then turn off the heat.
Set the mushrooms aside, and blind bake a pie crust.
To blind bake the crust, add pie dough to a pie pan, prick the bottom of the dough with a fork, and cover the pie dough with parchment paper.
Add pie weights or dried beans to the dough (to help it keep its shape), and bake for ten minutes.
Next, add the cooked mushrooms to the pie dough.
Spread them out as evenly as you can.
Top the mushrooms with a little plain goat cheese and Parmesan cheese.
If you’ve only got flavored goat cheese, any type of herb or garlic goat cheese would also work well here.
Next, use an electric hand mixer to whisk together eggs, milk, and cream.
Mix until the egg mixture doubles in size. You want it to be extra fluffy.
Gently fold in a little more cheese into the egg mixture.
Carefully pour the egg mixture into the pie pan, making sure not to jostle the eggs too much. You don’t want to deflate them.
Bake the quiche until it’s golden and the eggs have set.
When you pull it out of the oven, it will still be a little bit jiggly. Do not cut into it yet!
Let the quiche rest for at least an hour (or overnight).
Serve this quiche for brunch along with a quick and easy yogurt sauce and a French press cappuccino.
2-3 Days (Fridge), 2 Months (Freezer)
- pie pan
- 1 TB butter
- 1 TB olive oil
- 6 oz mushrooms, such as Oyster, shiitake, crimini, or white button
- 2 cloves garlic, roughly chopped
- 1 TB diced chives (or green onion tops)
- 1 tsp salt
- 1 9″ pie dough (prepared)
- 4 oz goat cheese, flaked apart with a fork
- 1 oz Parmesan, freshly grated
- 3 eggs
- ⅔ cup milk
- ⅓ cup heavy whipping cream
Yogurt Sauce (Optional):
- ½ cup plain Greek yogurt
- ½ lemon, juiced
- 2 tsp Dijon mustard
- Pre-heat oven to 350ºF.
- Prepare mushrooms by tearing into small pieces. (Alternatively, slice them.) If using mushrooms with a tough stem (like shiitake or king oyster), discard and compost the stem.Heat a large pan over medium heat. Add the butter and oil. The butter will begin to foam as it melts. When it stops foaming, add the mushrooms in a single layer.Don't crowd the mushrooms or they will steam instead of browning. If you have too many mushrooms to fit in a single layer, work in batches.
- Toss the mushrooms frequently to make sure they cook evenly.When the mushrooms are lightly toasted, add the chives (or green onions) and garlic. Toss and cook for about another minute, until the garlic is fragrant.Off-heat, add the salt and toss again.
Blind Bake Pie Dough:
- Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
Make the Quiche:
- Add the mushrooms to the pie dough and add half the cheese.
- Add 3 eggs, milk, and cream to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)Add the remaining cheese to the egg and milk mixture, and gently fold in with a spoon. Take care not to over-stir. Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche– any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
- Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.
- Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)While quiche cools, stir together all the sauce ingredients (if using).Serve quiche cool, or slightly warmed.
- Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely. Wrap tightly with plastic wrap, and slide into a freezer bag. Use within 2 months.Reheat from Frozen: Do not thaw. Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides. (Allow quiche to fully cool before removing the pan.)Sauce should not be frozen, but can be refrigerated for up to a week.