Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

I have decided that quiche is the perfect breakfast when you have family visiting. You can make it ahead of time, and whip it out for breakfast to impress even the pickiest of in-laws. Not that mine are picky. No. my in-laws are the best.

I always make two quiche. Why? Because there are two crusts in a pack of frozen pie crusts. Yes, I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy. I like to make a spinach quiche, usually with some bits of bacon or sausage and caramelized onion. I also like a delicious mushroom quiche. This one has Gruyere cheese, but you can use whatever cheese is your favorite.

Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well (I send a slice with my husband to work). It makes a great breakfast AND a great lunch. It’s versatile –throw in whatever ingredients you want. It’s also really, really delicious.

One thing I don’t advise: don’t freeze your quiche. I served a frozen quiche this Christmas and the bottom of the crust was soggy. It wasn’t terrible, but it wasn’t very good, either. I’m picky, though. My mom loved it.

Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion


  • 1 9” frozen pie crust (Marie Callender’s or Trader Joe’s recommended), pre-baked according to directions.
  • 2 medium onions, halved and thinly sliced
  • 1 package (6-8 oz.) white button mushrooms, cleaned and sliced
  • 3 tablespoon olive oil
  • Salt and pepper to taste
  • 4 large eggs
  • 1 ½ cups whole milk, half-and-half or cream (make as light or creamy as you prefer)
  • 1 teaspoon salt
  • 1 cup (4-6 oz.) shredded Gruyere cheese
  • Handful of fresh baby spinach, arugula or parsley leaves


Preheat oven to 350°F/180°C

Heat 2 skillets on medium-high heat. You are going to prepare the onions in one, and the mushrooms in the other (to save time). You can also prepare them separately in the same skillet.

To make the onions: Add 1 tablespoon olive oil to the pan. Add the onions and toss until soft, about 5 minutes. Lower the heat and allow to cook, spreading out the onions and turning several times, until they are reduced in size and golden. After about 10 minutes, sprinkle with salt. Allow to cook on low heat for 20 minutes, until very soft and brown. Do not burn. Set aside until you are ready to assemble.
To make the mushrooms: Add I tablespoon of olive oil and 1 tablespoon of butter to a skillet on medium-high heat. When the butter foams, add the mushrooms and season with salt. Continue to cook on medium-high, turning only a few times. The goal here is to let the mushrooms get brown and crispy on the edges. Once they are reduced in size and browned, remove from the pan. Set aside until you are ready to assemble.
Prepare the custard: Whisk together the eggs, milk/cream, and 1 teaspoon of salt until frothy.
Assemble the quiche: Layer your ingredients in the bottom of the baked pie crust. Spread ½ of the cheese on the bottom, the mushrooms, and then the onion. Scatter some spinach leaves on top (or parsley/arugula), then the remaining cheese. Pour the egg mixture gently over the top.

Bake for 35-40 minutes, until the top is golden and the center no longer jiggles. Cool for at least 20 minutes before serving.


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