Mushroom-Cheddar Quiche

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Yield: one 9" quiche

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Here's a tasty dish that's perfect for breakfast, brunch, lunch — even dinner. With its savory, cheese-scented crust, and creamy, mushroom-studded filling atop a layer of sharp cheddar cheese, it's simply irresistible.

Mushroom-Cheddar Quiche

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" quiche
Published: 12/20/2011



  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour
  • 1/4 cup Vermont cheese powder, optional
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, in ½" cubes
  • 1/4 cup shredded Parmesan cheese
  • 2 to 3 tablespoons cold water*
  • *If you substitute flour for the Hi-maize, increase the water by 1/2 to 1 tablespoon.


  • 2 tablespoons unsalted butter
  • 1 cup chopped onion; about 1 medium onion
  • 8 ounces white mushrooms, sliced
  • 3 large cloves garlic, peeled and finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme; use more or less to taste
  • 1 1/4 teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • 8 large eggs
  • ½ cup milk
  • 1 cup shredded sharp cheddar cheese


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1) To make the crust: Whisk together the dry ingredients.

2) Work in the butter until the mixture is crumbly.

3) Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened.

4) Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

5) To make the filling: Heat the butter over medium heat in a large pan until foaming.

6) Add the onions and cook for 5 minutes.

7) Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.

8) Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.

9) Preheat the oven to 375°F.

10) Combine the eggs, milk, and remaining 3/4 teaspoon of salt.

11) To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick. Line a 9" pie pan with the dough, crimping the edges.

12) Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.

13) Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.

14) Remove the quiche from the oven, and serve warm.

Yield: one 9" quiche.


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  • star rating 01/27/2015
  • Stephanie from Silverthorne, CO
  • I have made this recipe twice in the last couple months and it turned out amazing both times. My family really liked it and there were no leftovers either time. Thank you for the recipe for such a yummy Quiche!
  • star rating 12/28/2014
  • Lori from Boston, MA
  • The mushroom filling was very flavorful thanks to the thyme, but it was too salty since the cheddar cheese is already salty. I would omit the added salt from the filling, or at least cut it back by half.
  • star rating 12/25/2014
  • Joy from Blairsville, GA
  • Excellent! I used premade crust (sorry, KAF) and prepped the mushroom onion mixture the day before to save time on Christmas morning. Did not put salt in the mushroom mixture; salt in the eggs was plenty.
  • star rating 05/30/2014
  • Jessica from
  • star rating 10/07/2013
  • Roxlet from NY
  • I liked this quiche a lot, but I would definitely reduce the amount of garlic called for, and/or I would cook it longer. To me, the quiche was overwhelmingly garlicky. I also added some bacon to the mixture, which I liked a lot. It was nice to have a quiche that wasn't made with heavy cream, but there was definitely a sacrifice in the creaminess of the filling. I would make this again.
  • star rating 08/14/2012
  • cattyrdz from KAF Community
  • Absolutely delicious! My husband could not stop eating this quiche and i loved it as well! Great recipe!
  • star rating 08/07/2012
  • Miss3193 from KAF Community
  • I made this into individual tarts (using the KAF disposible tart pans with covers) and shared them with co-workers -- they were a big hit with everyone. I didn't make the crust in the recipe, but used a standard pie crust. I had extra cheese left over after putting it on the crusts of the tarts, so I just mixed it into the quiche mixture before pouring it into the tart pans. I had enough quiche mixture for a ramekin in addition to the six tart pans, so I did a "crustless" quiche in that, using baking spray, and it turned out great as well.
  • star rating 04/30/2012
  • Rolling_In_Dough from KAF Community
  • This recipe tasted really good, but it did not look too good. I could not get my children to try it. I took the leftovers to work and nobody even touched it. I guess quiche is a tough sell, although, it was tasty.
  • star rating 04/09/2012
  • KellyBStout from KAF Community
  • I made this quiche for Easter breakfast and it was a huge hit! I didn't have the hi-maize, so I used just AP flour. I made the crust in my Cuisinart and it worked perfectly. I had to add a bit more flour than the recipe indicated to get it to a consistency that was good for rolling, but the crust was fantastic--light, flaky, and buttery. I couldn't find my pie tin, so I made it in an 8" springform pan and it came out great. This recipe is definitely a keeper.
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