Mushroom Quiche Recipe

This is my recipe for a simple Mushroom Quiche made with shortcrust pastry. It is no frills, no mess. It is perfect for a savoury snack or midweek dinner. It is also deliciously vegetarian!

You’ll need a 9 inch quiche dish, baking paper and baking beads for the recipe below.

Mushroom quiche recipe

Vegetarian Quiche Recipe



175g Plain flour

100g Unsalted butter

1 Egg yolk


3 Eggs

220g Mushrooms (any variety)

100g Camembert or soft cheese

3 tbsp Cottage cheese

1/2 Onion



Mixed herbs


  1. Preheat the oven to 180ᵒc / Gas Mark 4 / 350ᵒF.
  2. Mix together the flour and butter using your hands until it resembles breadcrumbs.
  3. Use a fork and stir in the egg yolk. Leave the leftover egg white to one side (to be used later on for the quiche’s filling).
  4. Adding a tablespoon of water at a time, bind together the pastry mix using a fork. This is a slow process so do not be in a rush to add too much water. If you do, simply add some flour to absorb the wetness.
  5. Once you have a pastry/dough like consistency, roll it out into a circular shape for your dish. Leave enough for the pastry to hang over your dish and this can be removed later on.
  6. Grease your quiche dish and gently place the pastry into it.
  7. Use baking paper to cover your pastry and add baking beads to cover the bottom.
  8. Bake the pastry for 15 minutes.
  9. Carefully remove the paper and beads and cook for a further 10 minutes. Use a fork to create a few air holes on the bottom of the pastry before placing back in the oven.
  10. Remove from the oven and leave to one side. If there is any pastry hanging over the edge of the dish, use a knife to cut it off.
  11. Gently fry the onions in a little oil and leave to one side.
  12. Gently fry the mushrooms and remove any excess liquid. No oil is needed to fry them.
  13. Mix together the onions, mushroom, cottage cheese and distribute evenly into the quiche pastry.
  14. Chop the soft cheese into small chunks and add to the quiche.
  15. Mix together the 3 eggs, soya milk and leftover egg white and add a touch of seasoning (salt, pepper and herbs). Give it a good mix!
  16. Pour evenly into the quiche. Optional extra: if you have any grated cheese in the fridge put this on top of your quiche or add thin slices of tomato.
  17. Cook for 40-45 minutes until the quiche is golden brown.
  18. Eat!


I also made a very tasty Spinach, Mushroom and Goats Cheese Quiche a little while ago, take a look!

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