Custardy quiche filled with two different types of roasted mushrooms. This roasted mushroom quiche is delicious, easy to make, and perfect for mushroom lovers.
Happy Sunday! <3
Lately Sundays have become my favorite day of the week. Not only because every other week, it’s my only day off. But for almost three months now, it’s become a day filled with fun adventures, exploring new places, and eating good food. Chasing sunsets, bonfires at the beach, picnics at the park, walking the coastal trails. What better way to spend my Sundays?
But best of all? I actually have time for brunch now. Brunch has always been my favorite meal of the day but sadly it has also been so elusive. Mostly because I’ve been too busy for it. Now though, I get to spend Sunday midmornings eating brunch at restaurants I’ve never tried before with amazing company. And I’m enjoying every moment of it.
So today, in line with my love for brunch, I wanted to share with this roasted mushroom quiche.
Quiche has always been a favorite of mine. The buttery crust, the rich filling, the easy to customize ingredients. There are so many ways to make quiche your own and transform it into your new favorite. And even better, you can freeze the leftover quiche in a freezer friendly container for future meals. Super easy to reheat when you bring a slice to work for lunch or for a last minute dinner night in.
I don’t even know how many times I’ve shared a new quiche recipe with you on this blog, but you will definitely see more in the future.
Today’s quiche is filled with one of my absolute favorite ingredients: mushrooms. There’s something so versatile about mushrooms. You can add mushrooms to almost any meal and it will be good. Or maybe it’s because I have a slight obsession with mushrooms. Who knows? Lol
I used white mushrooms and cremini mushrooms for this quiche, and it turned out perfect for me. Not too earthy, not too mushroom-y. It worked so well in this quiche, and every bite was just soooo good.
If it were up to me, I’d eat this quiche all the time. I might already have had it for breakfast, lunch, and dinner. Hope you enjoy this as much as I do.
Preheat the oven to 350F.
Place sliced mushrooms and minced garlic on a lightly greased baking sheet. Drizzle the mushrooms with olive oil and sprinkle a pinch of salt on top. Bake the garlic and mushrooms for 10 minutes.
Once the mushrooms are done, remove them from the oven and set aside for several minutes to cool.
In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like.
In a large mixing bowl, add eggs, milk, mozzarella cheese, roasted mushrooms and garlic, and a pinch of salt. Whisk until combined. Pour this egg mixture into the pie crust. Add a handful of shredded mozzarella cheese on top.
Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.
Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
Serve this roasted mushroom quiche warm.
Enjoy!
- 1 tablespoon olive oil
- 2 large cloves garlic, minced
- 2 cups sliced white mushrooms
- 1 cup sliced cremini mushrooms
- pinch of salt
- 1 9 inch pie crust
- 4 large eggs, beaten
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- pinch of salt
- ⅓ cup shredded mozzarella cheese
- 1 egg, beaten
- 1 tablespoon milk
- Preheat the oven to 350F.
- Place sliced mushrooms and minced garlic on a lightly greased baking sheet. Drizzle the mushrooms with olive oil and sprinkle a pinch of salt on top. Bake the garlic and mushrooms for 10 minutes.
- Once the mushrooms are done, remove them from the oven and set aside for several minutes to cool.
- In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like.
- In a large mixing bowl, add eggs, milk, mozzarella cheese, roasted mushrooms and garlic, and a pinch of salt. Whisk until combined. Pour this egg mixture into the pie crust. Add a handful of shredded mozzarella cheese on top.
- Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.
- Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
- Serve this roasted mushroom quiche warm.
It’s in the oven baking. I have a lot of extra filling to make another quiche but not another pie shell. I don’t want to waste any. Too late to go shopping now since I don’t have a car. Guess I will buy more pie shells tomorrow.
I like the idea of roasting the mushrooms. I make quiche without the crust to fit my keto lifestyle. Next time I will roast the mushrooms to amp up the flavor.