Cheese and Mushroom Quiche

Name: Cheese and Mushroom Quiche
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 8
Ingredients: 250 g flour; 125 g cold butter, cubed; Pinch of salt; 3–4 tbsp cold water; 400 g button mushrooms, sliced; 1 large onion, chopped; 2 tbsp olive oil; 3 eggs; 250 ml heavy cream; 150 g grated yellow cheese; 100 g crumbled Bulgarian (feta) cheese; Salt, black pepper and a pinch of nutmeg

A rich cheese and mushroom quiche on a crisp crust - a comforting combination of cheeses and sauteed mushrooms, perfect for dinner, hosting or brunch.

By Noga Schryer · July 8, 2026

VegetarianPrep: 30 minCook: 55 minServes 8Easy

Ingredients

For the crust (or use store-bought shortcrust)

250 g flour
125 g cold butter, cubed
Pinch of salt
3–4 tbsp cold water

For the filling

400 g button mushrooms, sliced
1 large onion, chopped
2 tbsp olive oil
3 eggs
250 ml heavy cream
150 g grated yellow cheese
100 g crumbled Bulgarian (feta) cheese
Salt, black pepper and a pinch of nutmeg

Instructions

1
For the crust: pulse the flour, butter and salt to crumbs in a food processor, add the cold water and pulse just until a ball forms. Wrap and chill for 30 minutes.
2
Roll out the dough and line a 26 cm quiche pan, including the sides. Prick with a fork and freeze for 15 minutes.
3
Blind-bake at 180°C for about 15 minutes (ideally with parchment and baking weights), until lightly golden.
4
Meanwhile, sauté the onion in olive oil until golden, add the mushrooms and cook over high heat until the liquid evaporates and they brown. Cool slightly.
5
Whisk the eggs, cream, salt, pepper and nutmeg in a bowl. Stir in the cheeses and the mushroom mixture.
6
Pour the filling over the crust and bake at 180°C for 35–40 minutes, until set and golden on top.
7
Cool for 10 minutes before slicing — the quiche will cut beautifully.

Noga's tip

Swap some of the mushrooms for wild mushrooms to upgrade the flavor. Excellent cold the next day, too.