Dinner

Mushroom and Gruyère Quiche Recipe

ByCleo Brixton December 9, 2025December 9, 2025

Introduction

This Mushroom and Gruyère Quiche offers a perfect balance of earthy mushrooms and creamy, nutty cheese wrapped in a crisp pie crust. It’s an elegant yet easy dish perfect for breakfast, brunch, or a light dinner.

A golden brown quiche with a flaky, scalloped crust held in a light pink scalloped plate, showing a rich, bubbly top layer mixed with bits of green herbs and dark mushrooms. A woman's hand lifts a triangular slice with a shiny copper pie server, revealing the inside layers of creamy, pale yellow filling speckled with herbs and small pieces of mushrooms. The dish sits on a white marbled surface with a cluster of fresh green leaves and white flowers nearby, and a partial view of a white bowl holding brown eggs and a stack of yellow gingham napkins on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Free Range Eggs
0.5 pound Portobello Mushrooms
0.25 pound Shiitake Mushrooms
1/2 Yellow Onion
1 tablespoon Extra-Virgin Olive Oil
1/2 teaspoon Fine Sea Salt
1/2 teaspoon Ground Black Pepper
1 9-inch Pie Crust
1/2 cup Heavy Cream
1 tablespoon Fresh Thyme
4 ounces Gruyère Cheese

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C).
Step 2: In a large bowl, toss the Portobello and Shiitake mushrooms with the sliced yellow onion, olive oil, sea salt, and black pepper. Spread the mixture in a single layer on a baking sheet and roast for about 15 minutes until cooked and lightly golden. Remove and set aside.
Step 3: Prick the pie crust all over with a fork to prevent bubbling. Pre-bake the crust for 10-15 minutes until it is lightly browned.
Step 4: Lower the oven temperature to 350 degrees F (180 degrees C). In a bowl, whisk together the heavy cream, eggs, fresh thyme, a pinch of salt, and pepper until combined.
Step 5: In a large bowl, mix the roasted mushrooms and onion with the Gruyère cheese. Spread this mixture evenly over the pre-baked pie shell. Pour the cream and egg mixture over the top, pressing the mushrooms down gently to ensure they are covered.
Step 6: Bake the quiche for 45-60 minutes until the center is set and the edges turn golden brown. Allow to cool slightly before serving.

Tips & Variations

For a deeper mushroom flavor, use a mix of wild mushrooms or add sautéed garlic before roasting.
Fresh thyme can be substituted with rosemary or sage for a different herbal note.
Use a homemade pie crust for extra flakiness and flavor if you have the time.
To make it vegetarian, just ensure your pie crust contains no animal fats.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in the oven at 350 degrees F (175 degrees C) for 10-15 minutes or until warmed through to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

A golden-brown quiche with a scalloped edge crust sits on a pale pink serving plate. The quiche has a rich, textured filling showing browned bits of herbs and vegetables throughout. A woman's hand holding a shiny copper pie server lifts a single slice from the quiche, revealing a creamy interior with visible herbs and soft bits. Surrounding the plate are a bowl of eggs, a yellow checked plate, some leafy greens, and white flowers, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of mushrooms?

Yes, feel free to use cremini, button, or wild mushrooms depending on availability and preference. Just adjust roasting time as needed.

Can I prepare the quiche ahead of time?

Absolutely. You can assemble the quiche up to a day in advance and keep it refrigerated. Bake it fresh when ready to serve for the best texture and flavor.