Rich, earthy, and perfect for any occasion, this Mushroom Quiche Recipe is destined to become a favorite year-round.
Come fall, one of the activities I look forward to most is spending a morning in the woods foraging for mushrooms. Truth be told, this is a bit adventurous (risky, even, if you’re inexperienced), but I take comfort in knowing that I have a trustworthy guide with me: my husband. Growing up in Southwest France, mushroom foraging is almost second nature to him. By the time he was a teenager, he was practically a mushroom expert. And the most interesting part is that if he had doubts about a mushroom’s edibility, he would simply take it to the local pharmacy, where they would either warn him or reassure him it could go in an omelet!
It was in France that I first experienced the thrill of mushroom hunting, and one of the dishes I always made after a cool, crisp morning in the woods was this quiche. Featuring a hearty mix of wild mushrooms, spinach, and sharp Gruyère cheese, it beautifully captures the essence of the season. But fret not; store-bought mushrooms will do just fine, and this quiche is delicious any time of year. No need to wait for fall!
Is This Mushroom Quiche Healthy?
Well, most quiche recipes (and this one is no exception) call for rich dairy products and eggs, so they’re best enjoyed in moderation. That said, this quiche does include healthy vegetables. Though mushrooms—a source of fiber, vitamin D, selenium, and phosphorus—are the star of the show here, spinach also plays a part. This leafy green brings iron, vitamin C and E, potassium, and magnesium to the table. Plus, no matter how you cook your eggs, they’re always a great way to add some protein to your diet, on top of other nutrients like vitamin B12 and choline.
The addition of whole milk, half-and-half, and Gruyère means this quiche is high in saturated fat. You can substitute these ingredients with low-fat alternatives, however, and if you’re lactose intolerant, plant-based replacements (such as soy cream and vegan cheese) are also an option. You might also want to check the ingredients in your store-bought crust to make sure they align with your dietary needs. That, or make your own. You can try this flaky Quiche Crust recipe or this Keto Almond Flour Pie Crust Recipe.
Myriad Mushrooms
You have plenty of delicious options when choosing mushrooms for your quiche, and the best choice ultimately depends on your preferences and availability. Personally, I am especially fond of porcini mushrooms. Light brown with thick caps, they have a nutty, woodsy aroma and a creamy white flesh. Chanterelles are also a favorite, with their bright, peppery flavor, fruity aroma, and attractive apricot hue.
Shiitake mushrooms, popular in Asian cuisine, have a rich, somewhat smoky taste with buttery notes. Generally, their thin, fibrous stems should be trimmed. Don’t discard them, however—they can be repurposed in homemade stocks. Oyster mushrooms are creamy-white to light-beige, with broad caps and edges that curl. They have a delicate, mild taste and a slightly saline aroma.
For a heartier quiche, portobello mushrooms are the way to go. Their large, meaty caps have a juicy, robust flavor (which also makes them a popular meat replacement).
How To Make Ahead And Store
Quiche always makes great leftovers, so you can definitely make this recipe ahead of time and serve it later. When storing this mushroom quiche in the fridge, make sure to cover it tightly with plastic or keep it in an airtight container. You can keep it in the fridge for up to 3 days. The quiche can also be frozen (whole or sliced) for up to 3 months.
Serving Suggestions
There are so many ways to enjoy this mushroom quiche, but one of my favorites is to pair it with a fresh salad to balance out the rich, cheesy flavors. Try serving it with this Simple Tossed Salad and perhaps a glass of red wine. If serving it for brunch, excellent side options include these hearty Potatoes O’Brien and a side of Air-Fryer Breakfast Sausage. As a lunch dish, this creamy Asparagus Soup would make a beautiful pairing.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh, mixed wild mushrooms sliced
- 1 1/2 cups sweet onion thinly sliced
- 2 garlic cloves thinly sliced
- 5 ounces fresh baby spinach coarsely chopped
- 6 large eggs
- 1/4 cup whole milk
- 1/4 cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups shredded Gruyère cheese
- 1 9-inch pie crust homemade or store-bought
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they are browned and tender, about 8 minutes. Then, add the onions and garlic, cooking until softened, about 5 minutes. Finally, add the spinach and cook until just wilted, 1 to 2 minutes. Remove the skillet from heat.
- In a medium bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper. Fold in the sautéed vegetable mixture and the shredded Gruyère cheese. Pour this filling into the pie crust.
- Bake the quiche in the preheated oven until it is set and the top is golden brown, about 30 minutes. Allow the quiche to cool for 10 minutes before slicing. Garnish with additional thyme leaves and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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