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mushroom quiche with a slice cut out
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5 from 1 vote

Mushroom Quiche

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!
Prep Time15 mins
Cook Time1 hr 20 mins
Cooling Time1 hr
Total Time2 hrs 35 mins
Course: Breakfast
Cuisine: American, French
Servings: 8 people
Calories: 265kcal



Mushroom Quiche:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 ounces mushrooms, such as Oyster, shiitake, crimini, or white button
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon diced chives (or green onion tops)
  • 1 teaspoon salt
  • 1 9" pie dough (prepared)
  • 4 ounces goat cheese, flaked apart with a fork
  • 1 ounce Parmesan, freshly grated
  • 3 eggs
  • cup milk
  • cup heavy whipping cream

Yogurt Sauce (Optional):

  • ½ cup plain Greek yogurt
  • ½ lemon, juiced
  • 2 teaspoon Dijon mustard


  • Pre-heat oven to 350ºF.

Cook Mushrooms:

  • 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.
    Melt Butter + Add Mushrooms
  • 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.
    Toss Mushrooms Until Browned

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.
    Blind Bake the Pie Dough

Make the Quiche:

  • Add the mushrooms to the pie dough and add half the cheese.
    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.
    Add the Eggs + Dairy
  • 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.
    Bake Until Golden
  • 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.


For Deep Dish Pie Pan:  Add 1 extra egg and ½ cup milk or cream.


Calories: 265kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 556mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg