This easy Mushroom Quiche features silky, creamy eggs that are all dressed up with Gruyere cheese and herbaceous mushrooms and onions! It’s a rustic recipe that’s ideal for weekend mornings and brunch with friends.

A baked mushroom quiche is garnished with fresh herbs.

Mushroom Quiche

When I feel like really impressing my guests, I make this mushroom quiche. Whether I have out of town family staying over or I’m hosting brunch for my friends, this quiche always gets the job done! The best part? It’s my little secret (and now yours) that it’s actually incredibly easy to make.

The eggs are made delightfully silky from the perfect amount of half and half. What really sets this quiche a step above the rest is the addition of the onions and mushrooms, of course! They’re cooked in butter with just a little bit of salt and thyme to create a simple, yet mouthwatering flavor. While you can certainly sprinkle in other seasonings if desired, I think the simplicity really is key here.

And we can’t forget the very best part of all… the Gruyere cheese! It’s like the cherry on top of a pretty perfect sundae. When the eggs, veggies and cheese come together over the pie crust, real magic happens. Just watch how quickly this classic quiche disappears at your next breakfast gathering!

A fork has removed a bite of mushroom quiche.


For the full list of ingredient measurements, scroll down to the recipe card!

  • Butter – I prefer using unsalted butter. That way, I can sprinkle in more salt if needed and better control the amount of sodium in the quiche.
  • Onion – A yellow onion is best since it has the most natural sweetness. If you happen to have a white onion on hand though, feel free to use it.
  • Mushrooms – Any mushrooms will work here! Just make sure that they’re all chopped into bite-sized pieces.
  • Dried Thyme – This really makes the mushrooms and onions sing!
  • Pie Crust – I love using homemade pie crust whenever I can. With that being said, store-bought is also great when you’re in a time crunch.
  • Eggs – You’ll need 6 of them. I try to use free-range eggs when I can.
  • Half and Half – This gives the eggs a silky smooth consistency without weighing them down.
  • Gruyere Cheese – You can swap this with cheddar cheese if you need to. Either way, try to make sure your cheese is freshly shredded right off the block for the best flavor.
  • Salt and Pepper – Feel free to measure both of these with your heart.

How to Make Mushroom Quiche

Take a quick look at just how simple this process really is:

  1. Cook the onions and mushrooms. Melt your butter over medium heat. Once melted, add the onions until they’re golden and softened. Stir in the mushrooms, thyme and salt. Continue cooking for just a few minutes to soften the mushrooms. Remove the pan from the heat. (PRO TIP: If you have some extra time on your hands, consider making caramelized onions!)
  2. Bake the pie crust. Gently press the crust into a pie plate. Weigh it down with pie weights (you can use parchment paper and dry beans if needed). Bake at 425°F for 10 minutes. Remove the weights and let the crust cool to room temp.
  3. Assemble the quiche. Whisk together the eggs, dairy, salt and pepper. Top the crust with some of the Gruyere, then add the mushrooms and onions on top of that. Pour the egg mixture on top. Sprinkle with remaining cheese.
  4. Bake the quiche. Lower the oven temp to 350°F. Bake the quiche for about 40 minutes. You’ll know it’s done baking when it’s golden brown and puffy.
A slice of quiche is plated next to a fork.

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A baked mushroom quiche is garnished with fresh herbs.

Get the Recipe: Caramelized Onion Mushroom Quiche Recipe

This satisfying quiche features a medley of tender mushrooms and onions slowly caramelized to perfection. A creamy egg custard and your favorite cheese complete this delicious and simple dish.
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  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 pie crust
  • 6 large eggs
  • 1 cup half and half
  • 1 cup shredded gruyere
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon fresh ground pepper


  • 1 pie plate


  • In a large skillet, melt the butter over medium heat.
  • Add the onions and cook for 10-15 minutes, stirring occasionally, until golden and softened.
  • Stir in the mushrooms, thyme, season with a pinch of salt, and cook until softened, approximately 4-5 minutes.
  • Remove from the heat. Allow to cool to room temperature.
  • Preheat oven to 425˚F.
  • Roll out the crust and gently press into a pie plate or 9 inch spring form pan. Weigh down the center with pie weights or line with parchment and fill with dry beans.
  • Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature.
  • In a medium bowl, whisk together the eggs, half and half, salt and pepper. Set aside.
  • Top the crust with 3/4 cup of the shredded cheese. Top the cheese with the onion and mushrooms in an even layer.
  • Pour the egg mixture into the crust and sprinkle with the remaining cheese.
  • Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.
  • Serve immediately.