Mushroom Quiche


Pie is great. I love apple pie, pumpkin pie, rhubarb pie, and pie’s more savory cousin – the wonderful quiche. Homemade quiche might not seem like a weeknight meal but, when broken down into steps, it’s not only easy but also sets you up for the rest of the week because you’ve got the yummiest leftovers ever in the fridge. Everyone in the lunch room will be jealous.

Quiche is a canvas for whatever flavors (read random leftover ingredients) you have hiding in the back of your fridge. Today, I went basic, sautéing some shallots, onions, and a variety of awesome mushrooms. Normally, I always add a good amount of ham too but, if you haven’t heard, I’m trying to be better about my meat consumption. I highly recommend asparagus, tomatoes, spinach, and caramelized onions as other possible fillings although probably not all together at once.

Also, I went whole wheat on the crust which is a drastic move, especially since I don’t have a proper pie pan (see uneven crust) or a spatula to get the quiche out of the pan smoothly. However, I rarely use white flour and don’t even own it right now. There are some things, like soufflés, that don’t work too well with whole wheat flour. Luckily, butter-based quiche dough is just as flakey and yummy even if it is a bit browner. Worried about going whole hog with the whole wheat? Try going 50/50 whole wheat and white flour.


Mushroom Quiche (serves 6-8) 


  • 1 cup whole wheat flour
  • 1/2 tsp kosher salt
  • 1/2 cup cold butter
  • 1/8-1/4 cup ice water


  • 1 tbsp olive oil
  • 1 lb mushrooms, sliced thinly Note: I used 1/2 baby bellas, 1/4 shitake, 1/3 trumpet
  •  1/3 cup onion, minced
  • 1/3 cup shallots, minced
  • 1 tbsp butter
  • 1 tsp dried thyme or rosemary
  • 1/2 cup gruyere, grated
  • 1/4 cup parmesan, grated
  • 1/2 cup milk
  • 1 cup heavy cream
  • 4 eggs
  • pince of nutmeg
  • salt and pepper
  1. To make the crust: add cube butter, salt, and flour into the bowl of a food processor. Pulse until mixture looks like coarse sand. Slowly add water while the food processor runs, a tablespoon at a time, until a ball of dough forms. To avoid overworking the flour, remove the dough from the food processor as soon as a ball forms, wrap in plastic wrap, and refrigerate until cool. Preheat oven to 400 F, roll crust out and line 9″ pie pan. Blind bake for 12-18 minutes or until very lightly browned.
  2. Melt butter in skillet over medium heat. Add olive oil, thyme, onions, and shallots. Sauté until translucent.
  3. Add mushrooms to the skillet, stirring to combine, and sauté until soft and well cooked. When done season and remove from pan to cool.
  4. Beat eggs, milk, and cream in a medium bowl. Add in salt, pepper, a pinch of nutmeg, and parmesan.
  5. Spoon mushroom mixture into pie shell, pour in egg mixture, and top with gruyere. Bake at 375 F for 30-40 minutes or until filling is browned and set.

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