Mushroom Quiche

"My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home."
photo by Boomette photo by Boomette
photo by Boomette
photo by AmandaInOz photo by AmandaInOz
photo by karen photo by karen
photo by Alskann photo by Alskann
Ready In:
1hr 20mins




  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450 degrees for 8 minutes.
  • Remove foil; bake 5 minutes longer.
  • Cool on wire rack.
  • Reduce heat to 350 degrees.
  • In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
  • Drain and set aside.
  • In a bowl, combine the cheese and flour.
  • Stir in the milk, eggs, savory, salt and cayenne until blended.
  • Stir in mushroom mixture.
  • Pour into crust.
  • Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
  • Let stand for 10 minutes before cutting.

Questions & Replies

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  1. livinglight
    I've been on a search for a yummy mushroom quiche recipe. My friend showed me how to make one and it's taken me awhile to realize that hers is tooo cheesy and very dense because she doesn't like to add any milk. I've watched people make quiche on YouTube and continued my search until I got here and made this recipe last night. I did change it however because of everything I've learned previously. The changes I made were:<br/>3 cups sliced mushrooms<br/>1 cup of milk<br/>lemon pepper (i didn't like the listed seasonings)<br/>bake pie shells at 425 for 8-10 min from slightly defrosted (no foil)<br/>mix milk, eggs, cheese for each quiche is separate bowls<br/>scatter mushrooms, etc. on bottom of pie shell (don't worry they somehow float up and mix)<br/>pour liquid mixtures into each shell <br/><br/>THEY CAME OUT GORGEOUS AND THE BEST I'VE EVER TASTED !!! Bon Appetit
  2. Brooke the Cook in
    Lots and lots of veggies in this wonderful egg dish! I made half of this recipe for DH and I last night without the crust since it was just the two of us. I loved the kick that the cayenne gives it. I used fat-free cheddar cheese and skim milk with great results!
  3. Boomette
    It was my first time doing a quiche. This one is very good. Next time I may try to add a different cheese. Cause we weren't able to detect the taste of the cheddar cheese. It's really good with mushrooms, red bell pepper and onion. I wouldn't change that. Thanks Lainey :) Made for Zaar Star Game.
  4. AmandaInOz
    This was a yummy quiche! I added a bit of ham to the peppers, mushrooms and onions, and I didn't have savory, so I used Italian seasoning. The resulting quiche smelled and tasted a bit like pizza. Fantastic! Made for ZWT 3. Thanks Lainey6605!
  5. Mysterygirl
    Very good. I made this on Sunday and we took it as an easy make ahead breakfast during the week. I loved the mix of flavors. This will become one of our regulars since I am always looking for new breakfast ideas.


  1. karen
    I love the flavor of this quiche. I left out the red peppers, and substituted white pepper for cayenne, and 1 tsp sage & 1 tsp ground thyme for the savory. I took mine out of the oven at 50 minutes and let it sit for 10, but it was still too wet too cut, so I put it back in the oven for another 10-15 minutes. I guess every oven is different. I also defnitely recommend the deep dish pie crust. I used a regular one, and it overflowed a bit. Good thing I put it on a cookie sheet before putting it in the oven. Maybe that affected the cooking time, but it was definitely needed to keep my oven from needing major clean up. This one would be a good quiche for those that aren't really fond of the mild egg & cheese quiches.


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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