Mushroom Quiche


Quiche is one of those versatile dishes that can be used for breakfast, lunch, or dinner. Add to that the fact that ingredients can be swapped out in any number of combinations. The base recipe is milk, cheese, and eggs.  Add your choice of chopped vegetables and/or a variety of meat or seafood.  Make your own crust or use a prepared pie crust. Substitute some or all of the milk with half and half or even heavy cream.

Mushroom Quiche

1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

5 cups sliced sliced mushrooms (I used Baby Bellas)

1/2 cup chopped onion

4 large eggs

1 cup whole milk

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg plus a pinch for topping

1 teaspoon dried thyme  (I use Penzey’s French Thyme)

1 1/2 cups grated Swiss or Fontina cheese (about 7 ounces)


Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch deep-dish pyrex pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Melt butter in heavy skillet.  Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown.

Whisk eggs,, milk,  salt,  pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms, reserving remainder. Pour filling into crust. Sprinkle remaining cheese over the filling and dust with nutmeg.

Bake until  golden brown, and set in center, about 45 minutes. Cool for a few minutes, then cut into wedges.



2 thoughts on “Mushroom Quiche

    • Quiche is one of those things that almost any leftover bits of meat or vegetable can go into, and works for breakfast, lunch, or light suppers. You will love experimenting with different herbs, too.


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