Mushroom Onion Quiche
A golden, flaky pastry crust filled with savory sautéed mushrooms, sweet caramelized onions, and a rich custard.
Ingredients
- •1 refrigerated pie crust (or homemade single-crust pastry)
- •2 tablespoons butter (or olive oil)
- •8 ounces cremini mushrooms, sliced (225g)
- •1 large yellow onion, thinly sliced
- •2 cloves garlic, minced
- •3 large eggs
- •1 cup heavy cream (or whole milk)
- •1 cup shredded Gruyère or Swiss cheese (100g)
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon dried thyme
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Unroll the pie crust and fit it gently into a 9-inch pie dish, trimming and crimping the edges.
- 3
Line the crust with parchment paper, fill with pie weights or dried beans, and bake blind for 12 minutes. Remove paper and weights, then bake for another 5 minutes until the bottom is dry and lightly golden.
- 4
While the crust bakes, melt the butter in a large skillet over medium heat.
- 5
Add the sliced onions and cook, stirring occasionally, for 12 to 15 minutes until soft, deeply golden, and caramelized.
- 6
Add the sliced mushrooms and minced garlic to the skillet with the onions, cooking for another 5 to 7 minutes until the mushrooms have released their moisture and browned.
- 7
In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and dried thyme.
- 8
Spread the mushroom and onion mixture evenly across the bottom of the pre-baked pie crust, then sprinkle the shredded cheese over the top.
- 9
Carefully pour the egg and cream mixture over the fillings.
- 10
Bake the quiche for 30 to 35 minutes, or until the center is set and the top is puffed and golden brown.
- 11
Let the quiche cool for at least 15 minutes before slicing and serving.
💡 Chef tips
- Blind baking the pie crust ensures the bottom stays crisp and avoids a soggy texture.
- You can substitute cheddar or mozzarella if you do not have Gruyère.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
✅ How it should turn out
The quiche should have a flaky, golden crust, a firm yet tender custard center, and a rich, earthy aroma of caramelized onions and savory mushrooms.