Mushroom and Sundried Tomato Quiche is loaded with mushrooms, sundried tomatoes, eggs, parmesan, and mozzarella cheese. Then it is baked in an easy pie crust. Light, fluffy, and savory, this mushroom and sundried tomato quiche burst with flavor. Best of all, the flavor of the mushrooms is completely hidden, making even my picky eaters enjoy this quiche!
Reasons To Love A Quiche…
- Quiche is a French tart consisting of a pastry crust filled with savory custard-like filling made with cheeses, meat, or vegetables.
- And it can be served hot, cold, or at a warm temperature.
- Quiches are so versatile and perfect to serve anytime. Brunch, lunch, and even meatless dinners are just some of the countless ways to serve them.
- If you’re having guests staying with you, quiches can be a lifesaver! And they are one of the easiest meals you can make ahead, freeze, and reheat when you need one.
How to Make This Mushroom and Sundried Tomato Quiche?
Let’s discuss how to make this quiche, with 3 simple steps to follow. (*Full recipe card below!)
1. First, you will need to cook the vegetables. Simply sauté the onions, garlic, and mushrooms in a skillet, then add in seasonings and sundried tomatoes and set it aside to cool.
2. Second, combine the rest of the ingredients. In a mixing bowl, whisk the eggs, then add in the cream and cheese. Next, stir in the mushroom mixture to combine it all.
3. Finally, pour the entire mixture into the pie crust and bake.
Cook’s Notes and Tips!
- 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 baking the quiche evenly without burning the crust.
- You can make this quiche ahead, bake it, and freeze it! Then allow it to fully thaw before reheating it. Perfect!
- The quiche will inflate while it’s baking like a soufflé, but it will quickly deflate when it comes out of the oven and cools down.
Questions and Answers…
- Do you bake the pie crust first when making a quiche? You don’t necessarily have to, but if you prefer a crispy crust on the bottom, then you can bake it for a few minutes before filling it.
- What can I substitute for half and half in a quiche? One swap is heavy cream, or you can use whole milk with a little cornstarch added to thicken it.
- Can we make this quiche dairy-free or vegan? If you‘re looking for a vegan or dairy-free heavy cream substitute, you can use coconut cream.
- Is it better to freeze the quiche baked or unbaked? It’s best to bake the quiche before freezing it. Then allow it to cool completely before covering it with aluminum foil and freezing. It freezes well for up to one month.
- How do you reheat a pre-baked quiche? Allow the quiche to thaw for about 1 hour on your counter. Preheat your oven to 350 degrees F (180C) cover with a sheet of aluminum foil and place it in the center of your oven. Bake for about 10 to 15 minutes, or longer if you need to.
- What goes well in quiche? Quiches are usually served with a side of crisp green salad and a bowl of seasonal fruit.
Mushroom and Sundried Tomato Quiche is very easy and bursting with amazing savory flavors!
This is such a delicious quiche. I bet your family and friends will LOVE this one and will even ask for seconds!
It’s positively DELICIOUS!! So you have to try this recipe!
Additional recipes for quick meals…
- Spinach and Kale Quiche
- Spinach and Parmesan Quiche
- Asparagus and Gruyere Swiss Tart
- Crustless Spinach and Cheese Quiche
- Italian Savory Eggplant Tart (+ Video)
- 10 ounces white button mushrooms, washed, drained- diced into small pieces
- 1 Tbsp. olive oil
- 1 small onion- diced
- 2 garlic cloves-diced
- 1/4 tsp. crushed red pepper flakes
- 2 tsp. dried parsley
- 1/2 tsp. salt
- 2 large sundried tomatoes (packed in oil)- diced into tiny pieces
- 1 Frozen 9-inch Pie Crust (do not thaw)
- 3 large eggs
- 1 cup half & half
- 1/4 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (180C). Lightly spray with cooking oil in a ceramic Baking Pie Dish (preferably a 9-inch), and set aside.
- COOK THE VEGGIES: In a non-stick skillet, over medium heat, heat olive oil, add onions and garlic, and sauté them until softened about 3 to 5 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.
- WHISK THE INGREDIENTS: In a medium-size bowl, whisk eggs, half & half, Parmesan cheese until well combined. Stir in the mozzarella cheese. Next, fold in the mushroom mixture and stir until well combined. Set aside.
- Remove 1 frozen pie crust from your freezer. Allow to warm up to room temperature for 2 - 3 minutes. 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. NOTE: Save the silver tray for reheating leftovers the next day.
- Pour the entire mixture into the pie crust.
- Place the quiche on the center rack of the oven and bake for 40 to 50 minutes. The center of the quiche must be firm when you lightly shake it and the top should be golden brown.
- Remove from oven and allow to sit and rest for 10 to 15 minutes before serving. QUICK NOTE: The quiche will puff up like a soufflé, but then it will deflate as it cools down.
- 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.
Serving Size:1 serving
Amount Per Serving: Calories: 194Total Fat: 13.4gCarbohydrates: 13.7gFiber: 1.gSugar: 2.5gProtein: 5.9g
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Happy Cooking! 🙂
Thanks for stopping by!
xo anna and liz
Welcome! From Anna and Liz
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