Break out my CREAMYYY mushroom quiche at your next brunch, and show off this delightful dish!! Trust me when I tell you, this one will NOT disappoint!
Serve it as a low carb breakfast (by skipping the crust, or using my low carb version), OR use your favorite crust for a more traditional take! The recipe is easy, flexible and OH so delicious! So you can add it to your quiche recipes collection, or save it for weekend splurges.
Going the low carb recipes route? This healthy breakfast is PROOF that not all quiches need to be unhealthy to be good! Cream, cheese, bacon, oh my! What’s NOT to love?!
Be prepared for people wanting seconds… and the recipe!
- The varieties are endless! You can make this vegetarian, meat-lover or a little of each!
- It’s versatile! You can eat this for literally any meal of your choosing. Full disclosure: it’s the breakfast of champions! It’ll leave you ready to conquer your day!
- Easy ingredients! Besides the eggs and oil, you could literally add anything else you have on hand! I love an easy dish!
- These ingredients scream classic breakfast comfort food and are BURSTING with flavor! The salty bacon, richness of the mushrooms and the sweetness of the shallot will make your mouth water. Guaranteed.
See my tips for making the most EGGcellent mushroom quiche possible!
Here’s what you need, and what you can swap:
Crust – Typically, when I think of a quiche, I imagine the buttery, flaky homemade crust!! Use your favorite pre-baked recipe, or try my almond flour pie crust, for a low carb version!
Psst — While I do love the crust, this recipe doesn’t need it! Toss your filling in a pie pan (a tart/quiche pan will make a huge mess), and cut the bake time in half — You’ll know this mushroom quiche recipe is done when the center is set.
Heavy Cream – believe it or not, heavy cream is lower in carbs than milk, plus it adds LOADS of creaminess to this recipe! So I always use it in my quiche recipes — feel free to swap with milk if you’re looking for a lighter version.
Bacon – (in my book) bacon and mushrooms go together like salt and pepper! But, if you’d like a vegetarian take, just skip it!
Cheese – My favorite cheese for this mushroom quiche recipe is swiss. Feel free to swap with a cheese of your choice, or just trust me, because it’s a GOOD combo!
Tools To Make
All you need is:
- A large skillet
- A pie/quiche pan!
Once cooled down, store any leftovers in an airtight tupperware in the fridge, and eat (or freeze) within 3 to 4 days.
Can You Freeze This?
You could easily freeze the mushroom quiche filling after baking if you want to stock up on some easy, freezer pre-made meals. Just put all the ingredients in a plastic Ziplock bag and label it.
I like to freeze in individual slices (it’s waaaay easier to reheat it this way). Wrap them in plastic wrap and place in a Ziplock freezer bag. When ready to eat, microwave it for about a minute until it’s hot enough to eat.
Meal Prepping Tips
Bake at the beginning of the week and reheat a slice as you get ready for work!
Mushroom quiche hack: To make cute, individual-sized quiches, transfer the liquid filling into a muffin pan or into individual ramekins. Kids and adults love these!
The variations of this mushroom quiche recipe are endless! Don’t like mushrooms? Sub them out! Love them, double ’em. Swap any cheese, veggies, meat or dairy for the ultimate fridge cleanout!
Quiche recipes are also the best kind of healthy recipes that only looks fancy but really takes NO TIME or effort at all! It’ll be our little secret!
Can I Make This Without The Crust?
You are in luck because this recipe can EASILY be turned into crustless mushroom quiche!
Crustless quiches are life-changing (and SUUUPER easy to make!). My other favorite combos are crustless broccoli quiche or crustless asparagus quiche! Just add either veg ingredients to turn this dish up a notch!
Can I Add Other Veggies?
Add any veggies you like, but know that you’ll need to cook them first so they release their access liquid (and don’t make your quiche soggy!!). You’ll also want to keep your veggie to egg/cheese/cream ratio about the same, so the dish remains creamy instead of veggie bake-like.
Zucchini quiche is NEXT LEVEL delish! Pro tip: slice the zucchini thin so that it cooks evenly.
How Can I Add More Protein?
Protein would be a fantastic addition to ramp up this mushroom quiche! I love bacon quiche personally but sausage or ham are also crowd pleaser.
You can also go meat free, while increasing your protein intake by adding vegetarian non-meat products like tempeh or nutritional yeast (has a cheese-like flavor).
You can add more than mushrooms too. Try green peas, leafy greens, or protein packed veggies like: broccoli, spinach, asparagus, artichokes, potatoes, and brussels sprouts.
Dairy is another great source of protein to add to this dish. Adding protein-rich cheese like parmesan can transform this quiche into even MORE cheesy, gooey goodness.
Can I Make This Dairy-Free?
Why, yes! You can totally turn this into a dairy free quiche, if that suits your dietary needs.
I’ll be honest with you, I MUCH prefer this recipe with cream and cheese, but frankly I feel that way about all recipes.
Mushroom QuichePrint Recipe Pin Recipe
- 1 Low Carb Pie Crust OR pie crust of choice
- 12 Pieces Bacon thick cut + paleo approved
- 3 Cups Crimini Mushrooms sliced
- 1/2 Yellow Onion diced
- 6 Oz Spinach fresh
- 1 Teaspoon Chopped Fresh Thyme
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 6 Eggs large
- 1 Cup Heavy Cream can substitute for milk if not low carb.
- 1 Swiss Cheese shredded
- Preheat oven to 375 F.
- In a large skillet, cook bacon over medium heat.
- Once cooked, remove from the pan to a paper towel-lined plate.
- Add mushrooms and onions to the skillet, and cook in the bacon grease until onion is translucent (about 10 minutes).
- Stir in the spinach and continue to cook until spinach is wilted (you may need to do this in batches depending on the size of your pan).
- Chop the bacon into bite sized pieces.
- In a large bowl, whisk the eggs with the thyme, salt and pepper.
- Stir in cooked veggies, bacon, heavy cream, and cheese.
- Pour filling into your baked crust.
- Bake in the oven for 35-40 minutes, or until the center is firm and the edges begin to brown.
- Allow quiche to cool before slicing, and enjoy!
Craving more brunch quiches recipes? There’s nothing better than a delicious, healthy quiche! Check out the ones below for more inspiration!
I hope you make my mushroom quiche recipe and love it as much as I do! Comment below and let me know your favorite part! The cream? The cheese? The veggies? Enjoyy!