Mushroom Quiche Lorraine

This Mushroom Quiche Lorraine features a buttery, flaky homemade crust filled with sautéed mushrooms, caramelized onions, nutty Gruyère cheese, and a rich, creamy egg custard.

A vegetarian twist on the French classic, it bakes into a golden, silky masterpiece—perfect for brunch, lunch, or elegant dinner slices that feel both comforting and sophisticated.

Why You’ll Love This recipe

You’ll love this Mushroom Quiche Lorraine because it delivers restaurant-quality results with straightforward steps that even beginners can master. The combination of earthy mushrooms, sweet onions, and melty Gruyère in a silky custard creates incredible depth of flavor and texture in every bite.

It’s make-ahead friendly, versatile for any meal of the day, and far more impressive than the effort suggests. Whether serving a crowd at brunch or enjoying leftovers for weekday lunches, this quiche brings warmth, elegance, and satisfaction.

The aroma as it bakes is irresistible, and it’s a wonderful way to elevate simple ingredients into something truly special that everyone—vegetarians and meat-eaters alike—will request again and again.

Yield: 8 Serves

Mushroom Quiche Lorraine

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Golden, creamy Mushroom Quiche Lorraine with flaky crust, savory mushrooms, and melty Gruyère—perfect for brunch or dinner.

Prep Time 25 minutes

Cook Time 50 minutes

Additional Time 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 9-inch unbaked pie crust (homemade or frozen)
• 1 tablespoon olive oil or butter
• 1 medium onion, thinly sliced
• 12 oz (340g) mixed mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 cup (115g) Gruyère cheese, shredded
• 4 large eggs
• 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk
• ¼ teaspoon ground nutmeg
• Salt and black pepper to taste
• Pinch of cayenne pepper (optional)

Instructions

1. Preheat and Prep Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and flute the edges beautifully. Line with parchment and pie weights, then blind-bake for 12-15 minutes until lightly golden. Remove weights and set aside.
2. Sauté the Onions: Heat olive oil or butter in a large skillet over medium heat. Add sliced onions and cook slowly for 8-10 minutes until soft and lightly caramelized, building sweet depth.
3. Cook the Mushrooms: Increase heat to medium-high, add sliced mushrooms, and sauté for 6-8 minutes until golden and moisture evaporates. This prevents a watery quiche.
4. Add Aromatics: Stir in minced garlic and fresh thyme. Cook for 1-2 minutes until fragrant. Season with salt and pepper, then remove from heat and let cool slightly.
5. Prepare the Custard: In a large bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, pepper, and cayenne until smooth and creamy. This creates the silky heart of your quiche.
6. Assemble the Layers: Spread the cooled mushroom-onion mixture evenly over the blind-baked crust. Sprinkle shredded Gruyère generously on top for that irresistible cheesy pull.
7. Pour with Care: Gently pour the egg custard over the filling, allowing it to settle around the ingredients. Tap the dish lightly to remove any air bubbles.
8. Bake to Golden Perfection: Place on a baking sheet and bake for 35-45 minutes until the center is just set with a slight jiggle and the top is beautifully golden.
9. Rest Patiently: Remove from the oven and let the quiche rest on a wire rack for at least 15-20 minutes. This helps it set beautifully for perfect slices.
10. Serve and Enjoy: Cut into wedges, garnish with extra thyme if desired, and serve warm or at room temperature. Pair with a crisp green salad for a complete, elegant meal!

Notes

This quiche shines when served slightly warm, allowing the cheese to stay creamy. It’s excellent for make-ahead brunches—just bake the night before and reheat gently. Use high-quality cheese and fresh mushrooms for the best results. Leftovers taste even better the next day as flavors meld.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 418Total Fat 32gSaturated Fat 16gUnsaturated Fat 16gCholesterol 165mgSodium 363mgCarbohydrates 17gFiber 2gSugar 4gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Blind-bake the crust to prevent a soggy bottom.
• Cook mushrooms on high heat to remove excess moisture before adding to the filling.
• Let the quiche rest for 15-20 minutes after baking for clean slices.
• Use room-temperature eggs and cream for smoother custard.
• Cover edges with foil if they brown too quickly.
• Prepare the filling a day ahead and refrigerate for faster assembly.

Ingredients Notes

A high-quality pie crust (homemade or store-bought) forms the crisp, tender foundation. Fresh mushrooms, preferably a mix of cremini, button, and shiitake, provide meaty texture and deep umami.

Gruyère cheese is traditional for its nutty melt, but Swiss or Emmental also work beautifully. Heavy cream and eggs create the luxurious custard base—don’t substitute with milk or the texture will suffer.

Onions or shallots add subtle sweetness when caramelized. Fresh thyme or nutmeg enhances the classic flavor profile. Season well with salt, pepper, and a pinch of cayenne for balance. All ingredients should be fresh for the best custard set and flavor.

Variations and Substitutions

Add classic Quiche Lorraine bacon or pancetta for a smoky, meaty version. Swap mushrooms for spinach, broccoli, or asparagus for different vegetable profiles. Use cheddar or goat cheese instead of Gruyère for sharper or tangier notes.

For a gluten-free option, choose a gluten-free crust. Add fresh herbs like chives or parsley for brightness. Incorporate sun-dried tomatoes or roasted red peppers for extra depth. Make individual mini quiches in muffin tins for parties.

For a lighter version, use half-and-half instead of heavy cream, though the texture will be less rich. Dairy-free adaptations are possible with plant-based cream and cheese, though results vary.

Storage Options

Refrigerate leftover quiche in an airtight container for up to 4 days. Reheat slices in a 325°F (165°C) oven for 15-20 minutes to maintain crisp crust and creamy texture.

For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid microwaving to prevent rubbery texture.

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