Appetizers/ Breakfast Breads and Lattes

Mushroom and Sundried Tomato Quiche

Mushroom and Sundried Tomato Quiche by

Mushroom and Sundried Tomato Quiche is loaded with mushrooms, sundried tomatoes, eggs, Parmesan and mozzarella cheeses, and baked in a pie crust until the top of the quiche is golden brown. Light and savory, this mushroom and sundried tomato quiche is loaded with flavor and perfect to serve family and friends during this holiday season.

This quiche bursts with sundried tomato and Parmesan cheese flavor.  The taste of mushrooms is completely hidden, making even the picky eaters enjoy eating this one.

Quiches are so versatile and perfect to serve anytime. Brunch and meatless dinners are just some of the countless ways to serve them.

If you’re having quests stay over for the holidays, then quiches can even be a life saver; one of the easiest meals you can make ahead, freeze and reheat when you need one.


This recipe for Mushroom and Sundried Tomato Quiche is a 2 step process.

First, you will need to cook the mushrooms.  Simply sauteing the mushrooms with onions, garlic, sundried tomatoes and seasonings until the mushrooms are cooked, and set it aside.

Second, whisk together eggs with the cream and both cheeses and combine it with the mushroom mixture and pour it into the pie crust and bake.

No need to bake or thaw the pie crust before you pour the ingredients into it.  It’s better if it is still slightly frozen before it bakes. This will ensure to bake the quiche evenly without burning the crust.

Make this quiche ahead and freeze!  Then allow it to defrost before baking it.  Perfect!

Mushroom and Sundried Tomato Quiche, by

Mushroom and Sundried Tomato Quiche will compliment your next holiday buffet! Try this recipe and leave a comment!



Mushroom and Sundried Tomato Quiche
Recipe type: Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Mushroom and Sundried Tomato Quiche is loaded with mushrooms, sundried tomatoes, eggs, Parmesan and mozzarella cheeses, and baked in a pie crust. Light and savory, this mushroom and sundried tomato quiche is loaded with flavor and perfect to serve family and friends during this holiday season.
Mushroom Mixture:
  • 10 ounces white button mushrooms, washed, drained- diced into small pieces
  • 1 Tbsp. olive oil
  • 1 small onion- diced
  • 2 garlic cloves-diced
  • ¼ tsp. crushed red pepper flakes
  • 2 tsp. dried parsley
  • ¼ tsp. salt
  • 2 Sundried tomatoes (packed in oil)- diced into tiny pieces
  • 1 Frozen 9-inch Pie Crust (do not thaw)
Egg Mixture:
  • 3 large eggs
  • 1 cup half & half
  • ⅓ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees. Lightly spray with cooking oil in a ceramic Baking Pie Dish (preferably a 9 or 10-inch), and set aside.
  2. In a non-stick skillet, over medium heat, heat olive oil, adding onions and garlic,and sauteing them until softened, about 2 to 3 minutes. Add the mushrooms and crushed red pepper, stirring occasionally, cooking the mushrooms until all the moisture has disappeared, about 5 minutes. Turn off heat. Stir in the salt, sundried tomatoes and dried parsley. Transfer to a small bowl and allow to cool completely; or pop into the fridge to speed up things.
  3. In a medium size bowl, whisk eggs, half & half, Parmesan cheese until well combined. Stir in the mozzarella cheese. Then fold in the mushroom mixture and mix until well combined. Set aside.
  4. Remove 1 frozen pie crust from your freezer. Allow to warm up to room temperature for 2 minutes. Flip it over, using your hands to gently loosen at the edges of the crust and push off the crust to remove it from the silver tray it comes in, and place the frozen pie crust directly into your prepared ceramic baking pie dish. Don't worry if you broke it, it will bake and fuse itself together, Save the silver tray for reheating leftovers the next day.
  5. Pour the mushroom and sundried tomato mixture into the pie crust. Place the quiche on the center rack of oven and bake for 35 to 40 minutes. The center of the quiche must be firm when you shake it and the top should be golden brown. Remove and allow to sit for 15 minutes before serving.
  6. Serves 6 to 8
For Reheating: Place the chilled or frozen quiche on the counter and allow it to warm up to room temperature, about 30 minutes to 1 hour. Preheat oven to 300 degrees; place quiche in oven for 15 to 20 minutes, or until you insert the knife in center and it comes out steaming hot to the touch.

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Mushroom and Sundried Tomato Quiche by

Are you cooking with us?  If you make this delicious quiche, let us know! Snap a photo and hashtag it on Instagram @2sistersrecipes, and leave a comment here and on Pinterest if you like. We’d love to see what you cook!

Thanks for stopping by!

Anna and Liz

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  • Reply
    December 11, 2016 at 6:02 pm

    Something delicious to make in advance and quickly prepared for impromptu meals!

    • Reply
      December 11, 2016 at 9:04 pm

      Thanks Sandra, we think so too, hope you had a great weekend!

  • Reply
    SavoringTime in the Kitchen
    December 12, 2016 at 8:06 pm

    I'm putting frozen pie crust on my list right now 🙂 A delicious meal in itself and so adaptable to other filling, I'm sure!

    • Reply
      December 12, 2016 at 8:25 pm

      I'm glad to hear Sue! I keep them in my freezer all year long. They make my life easier. I've made so many quiches and hope to post them soon! Have a great day!!

  • Reply
    Tricia Buice
    December 12, 2016 at 9:37 pm

    I just love that you included sundries tomatoes in this quiche – I can never seem to get enough of those little bites of deliciousness! Brilliant recipes and easy too – love it!

    • Reply
      December 13, 2016 at 1:12 pm

      thanks Tricia, I love to experiment using different ingredients in quiches and was really happy with the results. Have a great day!

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