The Best Mushroom Quiche

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Quiche is a short, fancy tart with a buttery crust and a rich, creamy filling. Mushrooms and leeks make this recipe extraordinary, full of flavor, and a wonderful dish for brunch, potlucks, picnics, and to have frozen at all times, just in case.

Hands holding square mushroom quiche still in metal pan.

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Originally published in 2012, it has been updated with images and text. The recipe remains the same.

I'm used to making quiche, and this mushroom version is one of my favorites. Who doesn't like mushrooms and homemade pastry, right?

Together with leeks, they're a great flavor combination, but you can use other similar ingredients like green onions.

A buttery crust is traditional, but you can also make a crustless quiche, a fantastic recipe for gluten-free diets, a light lunch, or as part of a brunch table.

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What is quiche?

Quiche is the French word for a savory tart that is thin and has a buttery homemade crust. They mainly differ from a pie in their height.

You can use a round tart pan or a square pan like I do today.

It has 3 main components: crust, binding cream, and add-ins.

Vintage Kitchen tip: when it comes to quiche fillings, it's a wonderful way to clean your fridge, pretty much like a frittata or risotto. Most vegetables, cheeses, and deli meats can go into a quiche.

Mushroom quiche squares over a light colored cloth.

The crust

An all-butter quiche pastry is best, and homemade is highly recommended. In French, it's called pate brisée and is the most common one.

My go-to quiche dough has only four ingredients, flour, salt, butter, and ice water. It's a forgiving crust in its assembly and can be rolled easily.

Make it ahead: it keeps for 3-5 days in the refrigerator or a month in the freezer. Always well wrapped.

Hands lining metal tart pan with pie crust.

The binding cream

Also called the custard mixture or egg mixture, is the glue that makes it all come together, that binds the filling ingredients.

Most traditional recipes use only cream and often include grated cheese.

My version uses part yogurt, making a lighter filling with a slight tang that pairs amazingly well with the add-ins and cuts through the butter and cream.

Cream in a glass bowl, eggs, yogurt, salt and pepper on white marble surface.

The add-ins

The filling is simple, and, for the sake of this recipe, I wrote down the quantities, of course. But I usually eyeball it. That's what happens when you make quiche regularly.

I use leeks because they are excellent paired with mushrooms. But you can use green onions, shallots, yellow onions, or a mix with garlic, and the results will also be great.

How to cook the vegetables

In the oven: my favorite way and how I cooked them for this recipe (image below). Drizzled with some olive oil in a baking pan until they are softened but still crunchy. This is important because they will continue cooking in the oven once the quiche is assembled.

On the stove: I just melt butter and some olive oil in a skillet or pan, throw in coarsely chopped leeks, add salt and pepper, cook for a minute or so, just to soften. I then add chopped mushrooms, turn on the heat to high, and don't touch or stir until the mushrooms *just* begin to brown lightly. Drain the liquid before adding them to the crust.

Either way, don't overcook them because they still have some time in the oven where they will cook further.

Two image collage showing tray of sliced mushrooms and leeks before and after being baked.

Assembling a quiche

Nobody likes a soggy tart. And that is crucial when making a great quiche.

Add-ins: it's important not to use watery ingredients. Drain any liquid before filling the crust. They might've collected when you cooked the vegetables or because they're frozen.
Bling baking the pie crust: it also helps to avoid a soggy crust. It's pre-baking the crust with weight on top (pie weights, beans, rice) so that it holds its shape and doesn't shrink. You can read all about blind baking pie dough.
Binding cream: add it at the last minute and pour it slowly and as evenly as possible, covering the mushrooms and leeks.

Pie crust with and without mushroom leek filling. Two image collage.

Pouring binding cream on mushroom quiche

Variations

Herbs: use them in the pie dough (as we do for the tomato galette) or the filling. Thyme and parsley work very well.
Different types of mushrooms: such as button mushrooms, shiitakes, portobello, cremini, or other favorite ones.
Cheese: add a few tablespoons of grated parmesan, asiago, or reggianito, gruyere, or fontina to the filling.

Person holding square metal pan with mushroom quiche.

Kitchen notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Serving: this mushroom quiche is the perfect thing for lunch with a salad, for a picnic, for a buffet table and, if you make them bite-size, it's a great appetizer to eat while you mingle holding a cocktail in your other hand. So this is one of my favorite foods for New Year's eve casual parties with friends because it is amazing at room temperature as finger food!
Storing: it stays at room temperature for 2-3 days, in the refrigerator for a week, and frozen for a month. Always well covered in plastic wrap or in an airtight container to avoid dryness.
Make ahead: you can make the pie crust up to a week ahead and refrigerate it or keep it frozen up to a month. The vegetables can be roasted 2-3 days before assembling the quiche.

Square of mushroom quiche held with one hand over rest of tart on a white surface.

Frequently asked questions

What is the secret to a great quiche?

A homemade crust, a good ratio of add-ins and binding cream, and not overbaking it so it stays creamy. Every detail counts to make the best quiche. Take the time to read the recipe first and organize yourself.

Is heavy cream or milk better for quiche?

A mixture of both is the best option. Or using natural yogurt instead of milk as we do for this recipe. Using only milk will produce a filling without enough structure and might take too long to set. All cream will render a heavy quiche, dense, and too rich.

Should I blind bake my crust for quiche?

Yes, to avoid soggyness. Blind baking means the crust is pre-baked so it creates a dry surface, making it harder for liquids in the filling to immediately start to seep in, making it hard to fully bake.

Do you cook vegetables before putting in quiche?

It depends on the vegetable and is recommended for most of them. Many vegetables won't fully cook in the oven. Whether you roast or cook them in a skillet, drain any liquid that might have collected before filling the crust. If using frozen vegetables there's no need to cook them, but I do recommend thawing them to avoid adding extra water to the filling.

Why is my quiche rubbery?

It usually has to do with an excess of eggs in relation to the rest of the ingredients in the binding cream. For best and constant results, respect the amounts given in the recipe.

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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