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A baked caramelized onion and mushroom quiche with a grey napkin.
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Caramelized Mushroom and Onion Quiche

This quiche features a buttery, flaky pie crust that is filled with a milk and egg custard, caramelized mushrooms and onions, and a sharp cheddar cheese blend.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: eggs, mushroom, onion, quiche recipe
Servings: 8 slices
Calories: 179cal
Author: Amy Desrosiers
Cost: $5


  • oven (adjusted to the center rack position)
  • cutting board & knife
  • Measuring Cups & spoons
  • large skillet
  • wire whisk
  • rubber spatula
  • large mixing bowl


  • 1 9" deep-dish frozen pie crust *or your favorite crust
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion diced
  • 6 ounces sliced mushrooms washed, and patted dry
  • ½ teaspoon dry or fresh thyme
  • 3 large Eggland's Best eggs
  • 2 large Eggland's Best egg yolks
  • 1 cup whole milk
  • 4 ounces sharp white cheddar freshly shredded
  • 4 ounces sharp yellow cheddar freshly shredded
  • salt & pepper to taste


  • Preheat oven to 350 degree F.
  • Heat up olive oil in a large frying pan over medium heat. Add chopped onions, mushrooms, salt and pepper. Stir occasionally until they start browning (watch closely so they don’t burn). Mine took about 15 minutes total before I removed them from the heat.
  • In a large bowl, add the eggs, yolks, and milk. Whisk until yolks are broken and mixture is pale yellow.
  • Add half the shredded cheese into the bottom of the pie crust followed by the caramelized vegetables. Pour custard mixture carefully over the top of the filling. Top with remaining cheese
  • Bake on a baking tray (for stability when using frozen pie shells) for 35-40 minutes. A knife inserted into the center of the quiche will come out clean.
  • Allow quiche to set for one hour before slicing.


Nutritional values may vary and are meant to be a guide. 
This quiche is delicious as is, but there are substitutions that can be made for a tasty pie. Milk - You can use lower fat milk, almond milk, half and half, or light cream.
Cheese - Freshly shredded gruyere, swiss, or Monterey jack are also delicious options for this quiche.
Oil- Butter or extra virgin olive oil can be used to caramelize the vegetables.
Pie Crust - You can use any deep dish crust recipe you enjoy, refrigerated pie crust (in a deep dish pie pan), or a frozen deep dish pie shell.
Spices - To add a more sweet depth of flavor to the vegetables, a tablespoon of balsamic vinegar will add nice flavor. Add it right at the end of the caramelization process.


Serving: 1slice | Calories: 179cal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 268mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 1mg