Easy Oyster Mushroom Quiche
It’s no surprise that a quiche recipe made it into one of the first 100 posts on this blog, quiche is one of my go-to brunch staples. I’ve made so many versions over the years, but this Mushroom Quiche is one I keep coming back to.
Here’s why I love it:
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It’s easier than it looks:
Using a store-bought pie crust makes this recipe way more approachable. You still get that golden, flaky pastry vibe without the hassle of making dough from scratch. -
It feels fancy (but it’s not):
This quiche may look impressive, especially with beautiful sautéed mushrooms and greens , but it’s actually made in just four simple steps. It’s a great make-ahead option for hosting or a cozy weekend brunch at home or a quick breakfast during the week! -
It’s nourishing and satisfying:
With protein-rich eggs, fiber-packed veggies, and a dose of healthy fats, this quiche isn’t just tasty, it’s also a well-balanced meal that’ll keep you full for hours.
Quiche is one of those dishes that works for just about any occasion. You can prep it ahead of time and dress it up with seasonal produce. This no-fuss version with oyster mushrooms and kale is a great place to start if you’re new to making quiche.
Tools You’ll Need
You don’t need much to make this quiche, and no rolling pin required (yay for store-bought crust!). Here’s what I recommend having on hand:
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9-inch pie plate: Glass, ceramic, or metal all work, just be sure it’s deep enough to hold the filling.
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Frying pan or skillet: For sautéing the veggies and mushrooms.
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Cutting board and knife: To prep your vegetables and herbs.
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Mixing bowl: For whisking the eggs.
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Whisk or fork: Either works for beating the eggs until smooth.
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Wooden spoon or spatula: For stirring your sautéed veggies.
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Measuring cups and spoons: To portion ingredients
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Aluminum foil or pie crust shield (optional): Helpful during the broil step to keep the crust from burning.
Ingredients for This Oyster Mushroom Quiche
This quiche is earthy, flavorful, and packed with texture. Here’s what you’ll need:
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Oyster Mushrooms:
I love mushrooms with eggs, especially when paired with thyme. For this recipe, I used Pink Oyster Mushrooms, which grow in beautiful clusters on trees (hence the name!). Blue Oyster or other oyster mushroom varieties work just as well.
Curious about Pink Oysters? Check out my post: 10 Easy Recipes with Pink Oyster Mushrooms You Have To Try.
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Kale:
I used kale here, but you can easily swap it for another leafy green like spinach or arugula. Broccoli or another seasonal veggie would also be great! -
Onion:
Half a yellow onion adds a strong, savory flavor throughout the quiche. If you prefer something milder, try leeks, shallots, or scallions instead. -
Thyme:
Fresh or dried, thyme adds a cozy, herbaceous note that ties the flavors together beautifully. -
Eggs:
The base of every great quiche—8 large eggs will do the trick. -
Butter or Olive Oil:
Use either to sauté the veggies. Unsalted butter adds richness, while olive oil keeps things light and earthy. -
Optional Heat:
I love a little spice with my eggs. For this version, I used fresh jalapeño, but feel free to use red pepper flakes, your favorite hot sauce, or another hot pepper.
Optional Add-Ins & Swaps
This quiche is easy to customize. Here are a few of my favorite extras and substitutions:
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Garlic: Add minced fresh garlic for more flavor.
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Red Onion: Use instead of yellow for a sweeter bite.
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Cheese Swaps: Try feta, parmesan, or a mix.
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Mushroom type: Use wild mushrooms such as Morels or chanterelles or something from your local grocery store like cremini mushrooms or even white button mushrooms. You can mix and match mushroom types!
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Leafy Greens: Swap kale for spinach, chard, or arugula.
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Spice It Up: Add jalapeños, red pepper flakes, or hot sauce.
Make it your own!
How to Make a Mushroom Quiche Recipe
Making quiche is easier than you think. Here’s my cozy, no-fuss method that works every time.
1. Start with the Base
You can use homemade pastry dough or keep it easy with a store-bought pie crust, I usually go with store-bought to save time.
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Gently roll the dough out into a 9-inch pie pan.
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Prick the bottom with a fork about 10–15 times to help release steam and prevent bubbles.
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If you have them, place pie weights (or dried beans/rice) over a piece of parchment to keep the crust from puffing up.
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Pop it into a preheated oven at 350°F and pre-bake for 15 minutes. This helps prevent a soggy crust later on.
While that’s baking, get started on your veggie filling.
2. Mix the Filling
In a very large skillet, sauté mushrooms and chopped vegetables in a little bit of oil over medium heat. Season with salt, pepper, and herbs, either now or mixed into the eggs. I like using local, in-season veggies from my farmers market.
In a large mixing bowl, whisk 8 large eggs until smooth.
You can either stir the mushroom mixture into the eggs or layer the cooked mushrooms into the crust first, both ways work!
3. Bake Until Set
Pour the egg mixture into the crust over the veggies (if they aren’t already mixed).
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Bake at 350°F for 45 minutes, or until the center is set and no longer jiggly.
4. Top and Finish
Sprinkle 4 oz of shredded cheese over the top of the baked quiche.
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Switch your oven to broil and return the quiche to the oven for 5–10 minutes, watching closely as the cheese melts and turns golden brown.
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I recommend using a pie crust shield or wrapping the edges in foil to keep them from burning.
Let the quiche rest for about 10 minutes before slicing and serving.
Pro Tip for making ahead: You can prep your quiche a day or two in advance. Let it cool completely (about 1 hour at room temp), then cover and refrigerate. When you’re ready to eat, cut into slices and reheat in the microwave for 60–120 seconds.
Other Quiche Variations For The Seasons
I make this quiche all the time, but it’s rarely the same twice. I love switching things up based on what’s in season or what I have in the fridge. The veggies, cheese, herbs, and even the mushrooms get rotated out depending on the time of year.
Many of my quiches feature produce from my garden or veggies grown locally here in the Columbia River Gorge. One of my year-round staples is kale, it’s always easy to find or harvest.
Seasonal Quiche Combos to Try
One of the best things about quiche? You can make it year-round with whatever’s in season. Here are a few of my favorite seasonal veggie + cheese pairings:
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Spring: Tender herbs, green onions, and wild morel mushrooms with tangy feta cheese.
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Summer: Juicy tomatoes, garlic, and caramelized onion with nutty parmesan cheese.
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Fall: Roasted butternut squash, sage, and creamy goat cheese.
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Winter: Carrots, parsnips, and thyme with melty gruyère.
Feel free to play with these pairings, quiche is one of the most forgiving, customizable dishes out there. Use what’s fresh, what you love, or what needs using up.
Check Out More Brunchy Recipes From The Addy Bean!
Peanut Paradise Tropical Smoothie Café Copycat
Strawberry Smoothie Bowl [Vegan and High Protein]
Healthy Berry Bliss Tropical Smoothie Copycat Recipe
Green Juice Smoothie: The Best Morning Juice
The Best Snickerdoodle Martini Recipe – A great brunch cocktail!
Pink Oyster Mushroom Quiche
Equipment
- 1 Sautee Pan
- 1 pie dish
- 1 Cutting board
- 1 Chef's Knife
- 1 kitchen scale or measuing spoons
- 1 cheese grater
Ingredients
- 1 Pie crust store bought or homemade
- 8 Eggs organic pasture raised preferable
- 2 cups Kale, chopped about 2 handfuls
- 1 cup Diced Pink Oyster Mushrooms about 1 handful
- 1/2 Diced yellow onion
- 1 Jalapeno, diced
- 1 Garlic clove, minced
- 2 tbsp Avocado oil
- 1/2 tsp Dried thyme
- 1/2 tsp Kosher salt or to taste
- 1/4 tsp Black pepper or to taste
- 2 oz Shredded sharp cheddar cheese or other cheddar varietal
- 2 oz Shredded parmasean cheese
Instructions
The Crust
- Preheat the oven to 350 degrees F.
- Lay your pie crust over your pie dish, poke with a fork 10-15times all over. Bake crust for 15min.
The Quiche Filling
- While the crust is baking, start to prepare quiche filling. Sautee on medium to low heat, kale, mushrooms, onion, and thyme, in avocado oil. After 10min of sautéing add garlic, salt, and pepper. Continue to sauté on low for 5 min.
- While the veggies sautee, whisk eggs in a bowl.
The Bake
- Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
- Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
The Cheese
- Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
- Cool for 10min before serving.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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