Roasted Mushroom Quiche
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
Custardy quiche filled with two different types of roasted mushrooms. This roasted mushroom quiche is delicious, easy to make, and perfect for mushroom lovers.
  • 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
  1. Preheat the oven to 350F.
  2. 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.
  3. Once the mushrooms are done, remove them from the oven and set aside for several minutes to cool.
  4. In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like.
  5. 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.
  6. Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.
  7. 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.
  8. Serve this roasted mushroom quiche warm.
Recipe by Cooking with a Wallflower at