Name: Pork and Mushroom Quiche Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American-French Fusion
Ingredients: 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade); 1 pound (450g) ground pork; 8 ounces (225g) fresh mushrooms (button or cremini), sliced; 1 small onion, finely diced; 2 cloves garlic, minced; 1 cup (100g) shredded cheddar or Swiss cheese; 4 large eggs; 1 cup (240ml) heavy cream or half-and-half; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon dried thyme or nutmeg (optional); 1 tablespoon olive oil or butter for sautéing; Fresh parsley or chives for garnish (optional)

This savory Pork and Mushroom Quiche combines tender ground pork, earthy mushrooms, and creamy custard in a flaky pie crust for a hearty, satisfying dish perfect for brunch, lunch, or a light dinner. It delivers rich umami flavors with a silky texture that melts in your mouth.

Why You’ll Love This Recipe

You’ll adore this Pork and Mushroom Quiche because it transforms simple ingredients into an elegant yet comforting meal that feels restaurant-worthy but comes together easily at home.

The juicy pork pairs beautifully with the savory depth of sautéed mushrooms, all enveloped in a velvety egg custard that’s light yet filling. It’s incredibly versatile—ideal for weekend brunches with family, make-ahead weekday meals, or impressing guests without spending hours in the kitchen.

Plus, the flaky crust adds a delightful crunch that contrasts the creamy filling, making every bite a harmonious blend of textures and flavors. Once you try it, it’ll become your go-to recipe for cozy gatherings or when you crave something special yet straightforward.

Yield: 8 servings

Pork and Mushroom Quiche Recipe

Hearty pork and mushroom quiche with creamy custard in flaky crust.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)
1 pound (450g) ground pork
8 ounces (225g) fresh mushrooms (button or cremini), sliced
1 small onion, finely diced
2 cloves garlic, minced
1 cup (100g) shredded cheddar or Swiss cheese
4 large eggs
1 cup (240ml) heavy cream or half-and-half
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme or nutmeg (optional)
1 tablespoon olive oil or butter for sautéing
Fresh parsley or chives for garnish (optional)

Instructions

Preheat and prepare the crust: Start by preheating your oven to 375°F (190°C). Place your pie crust in a 9-inch pie plate or quiche dish. Prick the bottom with a fork several times and blind-bake it for about 10 minutes until lightly golden—this step ensures a crisp, non-soggy base that holds up beautifully to the creamy filling.
Cook the pork: In a large skillet over medium heat, add the ground pork. Break it up with a wooden spoon and cook for 6-8 minutes until browned and no longer pink. Season lightly with salt and pepper as it cooks. Once done, drain any excess grease and transfer the pork to a plate— this keeps the filling from becoming oily.
Sauté the vegetables: In the same skillet, heat the olive oil or butter. Add the diced onion and cook for 3-4 minutes until softened and fragrant. Toss in the sliced mushrooms and minced garlic, stirring occasionally. Cook for another 5-7 minutes until the mushrooms release their moisture and turn golden brown—this concentrates their earthy flavor wonderfully.
Combine the savory base: Return the cooked pork to the skillet with the mushrooms and onion. Stir everything together over low heat for 1-2 minutes to meld the flavors. Remove from heat and let the mixture cool slightly so it doesn’t scramble the eggs when added later.
Whisk the custard: In a medium mixing bowl, whisk the eggs vigorously until frothy. Pour in the heavy cream, then add salt, pepper, and optional thyme or nutmeg. Whisk gently until smooth and well combined—the mixture should look silky and uniform for that perfect quiche texture.
Layer the filling: Sprinkle half of the shredded cheese evenly over the bottom of the pre-baked pie crust. This creates a barrier that helps prevent sogginess. Spread the pork and mushroom mixture evenly on top of the cheese.
Pour and top: Carefully pour the egg-cream custard over the pork-mushroom filling, allowing it to seep into all the nooks. Top with the remaining shredded cheese for a golden, bubbly crust on top— it adds irresistible richness and visual appeal.
Bake to perfection: Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 35-45 minutes. It’s ready when the center is just set with a slight jiggle and the top is puffed and golden brown— the edges should be nicely browned too.
Rest and set: Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes. This resting time is crucial as it allows the custard to firm up for neat, picture-perfect slices.
Serve with love: Garnish with chopped fresh parsley or chives if desired. Slice into wedges and serve warm or at room temperature. Pair it with a crisp green salad or fresh fruit for a complete, satisfying meal that everyone will rave about!

Notes

Use a deep-dish pie plate to accommodate all the filling without overflow. If the crust browns too quickly, cover the edges loosely with foil halfway through baking. For a lighter version, substitute half the cream with milk, though the texture will be slightly less rich. Always taste and adjust seasoning in the pork mixture before assembling.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1134Total Fat 87gSaturated Fat 41gUnsaturated Fat 46gCholesterol 424mgSodium 1038mgCarbohydrates 32gFiber 3gSugar 6gProtein 55g

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

For the best results, blind-bake the pie crust for 10-15 minutes to prevent sogginess from the moist filling. Cook the pork and mushrooms thoroughly to evaporate excess moisture before adding them to the custard—this keeps the quiche from becoming watery.

Use room-temperature eggs and dairy for a smoother, more even custard. Don’t overmix the egg mixture; gentle whisking preserves air for a lighter texture. Bake on the lower oven rack initially to ensure the crust crisps up, then move to the center if needed.

Let the quiche rest for at least 10-15 minutes after baking so it sets beautifully for clean slices. For extra flavor, add a pinch of nutmeg or fresh herbs like thyme to the custard.

Ingredients Notes

Ground pork brings a mild, juicy savoriness that absorbs the flavors of garlic and onions beautifully—choose a blend with some fat for richness, but drain excess grease after cooking. Fresh mushrooms (button, cremini, or a mix) add an earthy, meaty depth; slice them evenly so they cook uniformly and release their moisture properly.

Eggs form the silky custard base, while heavy cream or half-and-half creates luxurious creaminess—full-fat versions yield the best texture. Cheese like shredded cheddar, Swiss, or Gruyere melts into gooey pockets of flavor and helps bind everything.

A store-bought or homemade pie crust keeps things simple; opt for a deep-dish version to hold all the filling without overflow. Seasonings like salt, pepper, garlic, and onion powder enhance the overall taste without overpowering the star ingredients.

Variations and Substitutions

Make this quiche your own by swapping ground pork for Italian sausage for a spicier kick or using bacon for smoky notes. Add spinach, kale, or bell peppers for extra veggies and color—sauté them with the mushrooms to wilt properly.

For a cheesy twist, mix in Gruyere, mozzarella, or feta instead of cheddar. If you prefer a crustless version, grease the pan well and bake directly for a gluten-free option. Dairy-free? Use coconut milk or almond milk with a bit of cornstarch for thickness, though the texture will be slightly different.

Vegetarian adaptation: replace pork with more mushrooms or plant-based crumbles. For a gourmet touch, incorporate caramelized onions, sun-dried tomatoes, or fresh herbs like rosemary. Adjust spices to suit your taste—try smoked paprika for warmth or chili flakes for heat.

Storage Options

Refrigerate leftover Pork and Mushroom Quiche in an airtight container for up to 4 days. To reheat, cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes until heated through—avoid microwaving if possible to maintain the crust’s crispness.

For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating. The quiche tastes even better the next day as flavors meld!