Learn how to make an easy quiche with mushrooms and onions. This is a vegetarian quiche recipe that uses eggs.
I am really not sure why I have never made quiche before. It’s quite fail-proof and lends itself so well to customisations. While eggless quiche recipes are really popular all over the Internet now, I wanted to try a simple basic quiche recipe for my first attempt at making quiche. I am super happy with the results and while the slice down there is not smooth and picture-perfect, it tasted mighty darn good.
Golden Onion Mushroom Quiche Recipe
Makes 8 generous wedges and 4 mini quiches
Ingredients
For the pastry:
1 cup + 2tbsp flour (200gm)
100gm unsalted butter, frozen
1/4 tsp baking powder
1 beaten egg
A generous pinch of salt
For the filling:
2 cups chopped mushrooms (I used button mushrooms)
1 large onion, chopped
1/2 cup milk
3/4 cup shredded cheddar cheese
2 beaten eggs
Freshly ground pepper
Salt to taste
1 tbsp oil
How to Make Quiche:
For the pastry:
Mix flour, salt and baking powder together. Ideally, you should sieve this. Ideally. Grate the frozen butter and mix it well with fingertips until the mixture resembles coarse sand.
Sidenote: I would recommend grating the butter only if you have someone to outsource the washing of the said grater. If not, just cut the butter into cubes and follow this process.
Add the egg and bring the dough together. You can add a few drops of ice cold water if needed at this stage, but I didn’t have to. Transfer the dough to a floured surface.
Roll it out about 1/2″ thick. Its fine even if its not an even circle or whatever. Just make sure the thickness is more or less even all around.
Next step is to gently transfer this to a greased pie dish. Here’s what I used. I bought this pie dish ages ago anticipating this exact moment! Well, not really, but atleast it was put to good use after 7 months of buying it.
Gently lift the rolled out dough and lay it over the dish. Press it down lightly at the bottom and along the sides. If there’s a gap somewhere, just take the overhanging dough fromt he sides and patch it up. Go on, nobody needs to know. I did it along the top and left hand side, can you tell? Of course you can, but, it doesn’t matter. That’s the beauty of a quiche.
Refrigerate this crust while you put together the filling.
Pre-heat the oven to 350F / 180C.
To prepare the filling:
Heat the oil in a pan and fry the onions until golden brown. Add the mushrooms and saute until soft and all the water has evaporated from the pan. Top off with ground pepper and salt and mix well. Cool completely.
Break 2 eggs into a bowl and beat lightly. I know there are three in there but I ended up with a lot of extra filling and I really don’t want you to waste good ingredients. So stay with me here, ok? Only 2 eggs needed.
Add 1/2 a cup milk to the eggs.
And top off with about 3/4 cup of shredded cheddar cheese. Mix well.
To assemble and bake:
Bring out the prepared crust from the fridge.
Lay the onion mushroom mixture evenly on it.
And top off with the milk-egg-cheese mixture until it reaches almost up to the top of the crust.
Bake until the top turns golden brown and patchy in parts and the crust turns golden – about 25 to 30 mins.
Cut into wedges and serve warm.
I had some leftover dough and filling so I made 4 of these adorable mini quiches with it in these tart moulds that came with my old oven. These only need to be baked for about 20 mins and are fantastic single-serving portions for parties or potlucks.
Hi Nags,
This looks soo yummy. I am totally new to cooking and this would be my first baking experience. In fact, I will also be using the oven for the first time.
I have a few questions, could you please answer me.
1. Why do we need to preheat the oven?
2. I have a oven which has only microwave and grill. It does not have convection mode. How to preheat? I checked your article on preheat but in my oven I don't have any preheat button as such. What can I do?
3. Can I bake this quiche in microwave mode?
4. Can I use any cheese if cheddar cheese is not available? Can I use Amul cheese? I don't know what kind of cheese it is.
5. To prepare the pastry, for 200g flour, 1 egg is required. If I use 100g flour, should I use half a egg or can I use a full egg?
6. Why do we need to use unsalted butter to prepare dough? Can I use salted butter?
Thanks 🙂
1. Check this link that talks about why you should pre-heat an oven http://wiki.answers.com/Q/Why_must_you_always_preheat_an_oven_when_cooking
2. Looks like you don't own an oven. You can't bake most recipes without one.
3. No
4. Yes, Amul will work
5. Half an egg. Beat an egg in a bowl and use half of it.
6. Yes. Just reduce salt in the filling.
I am going to make this quiche – guessing as to whether the pie crust should be regular or deep dish – 8" or 9". How come the vast majority of recipes about pies fail to mention applicable pie crust sizes? Anybody reading this post who does upload recipes to the net – PLEASE PLEASE do not forget this information.
Thanks from a confused beginning baker.
Daryl B.
hii! i made this recipe…came out real nice… i used canned mushrooms though. was wondering if u used fresh or canned? maybe it will be even better with fresh mushroom?!
i used fresh mushrooms. they would taste yummy!
hi..
i tried this but my base turned out tooo hard!!! dont know what m i doing wrong!
you may have over-kneaded it, used too little butter, or overbaked it
The quiche is one of my favourites dish! I use a family recipe for quiche without pastry, which is very handy and healthier!
If you are interested, images of the recipe here: http://apetitpoisdesign.blogspot.com.au/2012/03/from-app-kitchen-special-quiche.html
Thanks for your delicious recipes!
Bon Appétît!
xx
Hi Nags!!! I tried this and it turned out amazing. I have posted it on my blog. Pls have a look. U have an amazing space. and thanks for the wonderful recipe.
thank you so much varsha. glad you liked the quiche recipe
This recipe is so easy and yummy! love it! Thanks :))
This quiche recipe crust is meant to be flaky unlike pizza dough, so not sure how to adapt that. Maybe try with lesser butter?
Hi Nags,
I tried this recipe & it turned out jus perfect but i wish d crust was little hard … i like hard crust like the one of pizza….can u tell how do i get that crispy crust.
Thanks
Looks great! Thanks!
How did you get red color on top???
when the cheese cooks, it turns that colour
Thank you so much for trying the onion mushroom quiche recipe and letting me know your feedback 🙂
Thanks for this absolutely simple and wonderful recipe. It was very easy to make and everyone at home loved it. Next on my list is the Garlic Pull-Apart rolls recipe. Thanks again and keep those fantastic recipes coming!!
hello nags, i'm planning to bake this today or tomorrow.
i've two questions :
1. instead of the baking powder, can i just use bakig soda, tht is just soda bi-carb??
2. can parmesan cheese be used instead of the cheddar??
pls let know.
both substitutions won't work well. sorry for the super late reply!
Hi…
Im a new fan to ur blog n i shd say i like it very muchhhh… Thank U sooo much for al da step by step recipes. They r simply AWWWSOMME!!!!
I tried ths mushroom quiche recipe n it turned out quite good.. i was pleased… I tuk a few pics of my quiche tooo…. Thnx again!
I use to feel that making Quiche is super duper hard but u have proved it wrong…hats off to u:)
ps: you are hilarious!! 🙂
Thanks a ton for letting me know 🙂
I bow before thee, oh great one! I made this quiche today and it was PERFECT 🙂 Now my husband thinks I've morphed into a domestic goddess, what with the bread AND the quiche, lol! I didn't have enough mushrooms so I piled on some potatoes and spinach – yummylicious! Thanks so much for sharing this 🙂
mine is around 8" but i had a good bit of dough left which i used in the mini pans. i think a 9" would be perfect!
Nags, can you please tell me the diameter of the pie dish you used? I have a 9" dish and I want to ascertain if the amount of dough will be sufficient for it. Thanks!
Lovely quiche…I like onion and mushroom flavor..
Pushpa @ simplehomefood.com
Yes i didn't prebake or prick and it came out just fine. You can prebake the crust if you want, its called blind baking. You can also prick the crust 🙂
Hello Anukampa, thanks for your comment 🙂 For eggless quiche, simply omit the egg in the crust and for the filling, add 1.5 to 2 cups of silken tofu, mashed well with a fork. I haven't tried this myself but I have heard people get good results this way!
awesome quiche Nags..Just loved it..unfortunately my family is pure vegetarian so is there any alternative to eggs??
Lovely Nags….if no unsalted butter can use normal …cos have to try this very soon !!!:)
came across your blog by accident, and what a happy accident it is! first and foremost, love the photography. makes me want to dive right into the blog to savor some of your delicious recipes. my heart actually stopped. 🙂
i am coming for more later. happy posting!
Hi, I'm new to your blog and love what I've seen so far!
The step by step photography is just great! It makes it really easy for beginner bakers! I'm sharing with a friend who needs to see this right now! And the recipe sounds great too! It's on my list :).
Anu (http://scatterthebatter.com)
Dr.Sameena Prathap says
Hi Nags,
my first time here…wow…amazing recipe…lovely photography!!!
Sameena@
http://www.myeasytocookrecipes.blogspot.com
Hi Nags,
Am a regular at your blog and I love the effort you take to make it all simple for us, the readers. I just had a doubt reg this recipe…is it okay to not bake the crust beforehand..meaning it still cooks well, right? Normally the crust also needs to be pricked right? Since you have not mentioned it I assume its okay to not do it.
Thanks
Chitra
Ah wat a pretty easy recipe and i could smell the cheese and mushroom great combo 🙂
This one looks so elegant. I am completely sold out on this filling….. Grating the butter indeed is a good tip.
wow adipoli!! by the way ur site takes long time to load 🙁
amazing job….interesting one!
looks fabulous especially your step by step pics
Very tempting quiche..
You know, I've been following your site since when it was just a blog and you were in hyd, and we'd even emailed each other once..after that, you moved and I followed you here, but never commented, even though I've tried many recipes of yours and it was all good…I'm commenting now 'cos I just started my own food blog last week (still an amateur!) and I just can't imagine how you manage to take these step-by-step photos while cooking/baking! How, how how?? Hats off to your patience and your skill…do you bake/cook with one hand, like I saw on a Top Chef challenge recently? :-D..anyway, now I can appreciate the effort you put behind this blog all the more…keep going!
Will be definitely baking these…can I link back to you and add your blog to my blogroll also?
My blog is cookwithkary.blogspot.com
Your Quiche looks so inviting.I feel so hungry seeing your quiche I am in two minds whether to bake one for my breakfast.
Vidhya.
wow so delicious dear…
http://akilaskitchen.blogpsot.com
DNSW: A Round up
Lol about the grater-cleaning part!!Here,in India,we have maids who will[thankfully]clean up behind us.Loved the Quiche,I used Corn kernels instead of Chicken/Mushroom.
fantastic recipe Nags. love the mini quiches.
I'm baking this tonight! You make quiches sound easy-peesy!
looks very tempting. never had this before. have seen in frozen section.
Yummmmmy !!! Looks so delicious !!
looks so fab
Lovely adorable quiche ….
It's been ages i baked any quiche and this onion mushroom combo is tempting me to no end…
Oh!! These look so lovely! Nice step-by-step pictures…it makes it so much easier for us to understand..:)
Nice stepwise pictures….looks so tempting and yummy
Looks really yummy,nice bake! Lovely pictures too 🙂
Looks really good! Love all the pictures. I made a veggie version this time. So who did you outsource your grater cleaning to? I'm guessing its also the only other person who as a reward gets to eat this too!