Onion & Mushroom Quiche

Quiche is a very popular dish in my home. I serve it any chance I get, whether just for dinner, brunch for an event or as a gift. There are many options for flavors also, so you can make a different one each time.

Since I have two vegetarians in my home, if I am only making one, then it is always vegetarian. This quiche is a deep dish pie crust, that I actually like better because there is less spillage with the egg mixture and you can fill with more of the start ingredients. You can certainly use a regular pie thickness, just make sure to adjust the quantity.

When I make a quiche, I like to cook all the ingredients prior to adding them to the quiche. I also season them separately, especially if I am going to create layers. In this case, I sauteed the onions first with a little olive oil and salt and then removed from the heat. To the same pan, I added the mushrooms with a little more olive oil and some salt. Since mushrooms soak the olive oil, you want to make sure that you add enough so the mushrooms will sear nicely and get golden brown.

Mix the mushrooms and the onions together before you add to the pie to make sure that every bite has a little of everything.

When you mix the egg and milk together, that is the time you want to season the eggs to make sure it’s well incorporated throughout the mix. Then you pour that in the pie and top with the cheese. If you see the egg mixture is overflowing a little, place the pie on a baking sheet to avoid a mess in your oven.

Allow the quiche to rest after cooking for at least 15 minutes. This is to make sure the egg doesn’t fall apart when you slice into it.

Onion & Mushroom Quiche

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What you will need

  • 1 Deep Dish Frozen Pie Crust
  • 4 tablespoons Olive oil
  • 1 Vidalia onion (sliced thin)
  • 1/2 cup Baby bella mushrooms
  • 1/2 cup Shitake mushrooms
  • 6 Large eggs
  • 1/4 cup milk
  • 1/3 cup Parmesan cheese (freshly grated)
  • 1 tablespoon Dry oregano
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon Cracked pepper

How to Make it

  1. Preheat oven to 375 degrees
  2. If pie crust is frozen, let sit for about 10 minutes, then poke several holes with a fork on the bottom of the pie crust
  3. Bake for about 8 minutes, remove from oven and set aside
  4. In a large sauté pan, on medium heat add 1 tablespoon of olive oil and onions and and cook until translucent (about 5 minutes). Remove onions from pan and set asside in a medium bowl
  5. In the same pan, add the rest of the olive oil and the mushrooms. Sauté until golden brown (about 5-7 minutes). Add the mushrooms to the same bowl with onions and mix together
  6. Add the onion, mushroom mix to pie crust
  7. In a separate bowl add the egg, milk, oregano, salt and pepper and whisk well and pour over the onion, mushroom mix
  8. Top with Parmesan cheese
  9. Bake for 35-40 minutes
  10. Set aside for about 15 minutes before slicing


soy free
seafood free
treenut free
sesame free
mustard free



45 cal


2 g


4 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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