Mushroom and Feta Quiche

Name: Mushroom and Feta Quiche
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 cups of flour (250 g); ⅓ cup olive oil (70 ml); ½ cup cold water (100 ml); 1 teaspoon of salt (6 g); 3 cups of mushrooms (250 g); 1 tablespoon olive oil; 1 clove garlic (minced); 1 red onion (thinly sliced); 1 cup of feta cheese (crumbled, 150 g); 4 eggs; 1 cup of whole milk or heavy cream (200 ml); 1 tablespoon of herbes de Provence; Salt and pepper

4.5 of 12 votes

Prep time: 15

Cook time: 35

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If there’s one quiche I could make (and make again!) with my eyes closed, it’s this one: Mushroom and Feta Quiche. An ultra-simple recipe, but full of flavor!

A quiche baked with mushrooms, onions and herbs on a wooden board, with a slice cut out. Nearby are a knife, greens, pepper mill and minced onions on a tea towel.

Main ingredients

Here’s what you’ll need to make this Mediterranean vegetarian quiche. What I like here is the balance between the sweetness of the mushrooms, the saltiness of the feta and the sweetness of the red onion.

You’ll find the exact quantities in the recipe card at the bottom of the article.

Shortcrust pastry: For this recipe, I like to use my olive oil shortcrust pastry recipe. For a more classic buttery version, find my basic shortcrust pastry recipe.
Eggs and milk and/or cream: The classic quiche base. For a light version, choose milk; for a creamier texture, opt for crème fraîche or crème liquide. My advice? A 50/50 mix of milk and cream!
Mushrooms: I use button mushrooms. I cut them into strips and sauté them for extra flavor.
Red onion: To spice up the flavor and add a touch of color!
Garlic: A classic with mushrooms!
Feta: I love feta cheese! You can replace it with goat’s cheese or Emmental for a more classic taste.
Herbes de Provence: They add fragrance. See my recipe for homemade Herbes de Provence.

A kitchen counter with olive oil, pepper, salt, yogurt, eggs, mushrooms, feta cheese, red onion and spices.

Prepare the Shortcrust Pastry

I always start with homemade shortcrust pastry. Nothing complicated: I mix the flour with the salt, make a well, then add the olive oil and cold water. I quickly knead the dough by hand (or in a food processor) until it forms a smooth ball. Then I chill it in the fridge for 30 minutes, this makes it easier when rolled out.

Once rested, I roll it out into a circle on baking paper, place it in my tart tin, lightly prick the base, and blind-bake it with baking weights (or dried beans) for 10 to 15 minutes.

Note: Find all my tips on preparing this olive oil shortcrust pastry in this recipe. You’ll find all the detailed steps.

Prepare the Mushroom Quiche

Meanwhile, I sauté the mushrooms in a hot pan with a little olive oil. I add a pinch of salt and stir in the chopped garlic at the end of cooking to keep it from burning.

Sliced mushrooms on a wooden cutting board with a knife in the background.

Minced mushrooms sautéed in a black pan on an electric stove.

Next, I spread the mushrooms over the pre-cooked shortcrust pastry, adding the raw sliced red onion (it will melt when cooked) and the crumbled feta.

A pie crust in a glass dish filled with sliced mushrooms, red onions and crumbled feta cheese, ready to bake.

Then I pour in my mixture of beaten eggs, milk and/or cream, herbes de Provence, salt and pepper.

A glass bowl holds cracked eggs, cream and spices, including black pepper and herbs, on a marble countertop.

A glass bowl containing beaten eggs and herbs sits on a marble worktop. A black-handled whisk rests on it. A box of whole, cracked eggshells sits in the background.

Place in the oven for 30 to 35 minutes, until the top is golden brown. You can serve this mushroom, feta and red onion quiche warm or even cold the next day, it’s still delicious.

Quiche on a wooden board, with mushrooms, red onions and herbs. The quiche is placed on a checkered tea towel, next to a knife, green vegetables and a small dish of sliced onions.

Two slices of vegetable quiche with mushrooms and onions on a plate, accompanied by a mixed green salad, fork and knife on a beige table with herbs and a pepper mill nearby.

Serving idea: I love to serve this quiche with a green salad and my Dijon mustard vinaigrette.

Ideas for Variations

Fresh goat’s cheese: You can replace the feta with fresh goat’s cheese for a milder version.
Crushed walnuts: For an extra crunch.
Vegan: Olive oil shortcrust pastry is already vegan! Replace the cream and eggs with a silken tofu base blended with a little vegetable milk.

Some Additional Tips

Remove the water from the mushrooms after cooking if they give off a lot of water, to avoid a soggy quiche.
Don’t skip the pre-cooking stage: it’s what makes all the difference!
Leave to rest for 5-10 minutes before cutting to ensure that the slices hold together well.

More Recipes for Quiches and Savory Tarts

Frequently Asked Questions

Can I freeze the mushroom quiche?

Yes, it freezes very well once cooked. Just cut into slices before freezing for greater convenience.

How long does this mushroom quiche keep?

Refrigerate in an airtight container for 3 to 4 days.

How to make a gluten-free version?

Use a gluten-free shortcrust pastry or a pastry base with alternative flours such as buckwheat.

Don’t hesitate to leave me a comment, it always makes me happy!

Portrait of Geraldine Leverd, author of La Cuisine de Géraldine, a blog of simple, healthy French recipes.

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