Mushroom and Feta Quiche
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!

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.

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.


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.

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



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.


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
- Fresh salmon and leek quiche
- Asparagus and goat’s cheese tart
- Vegetarian Quiche Lorraine
- Leek Tarte Tatin
- Fennel and Parmesan Tarte Tatin
Frequently Asked Questions
Yes, it freezes very well once cooked. Just cut into slices before freezing for greater convenience.
Refrigerate in an airtight container for 3 to 4 days.
Use a gluten-free shortcrust pastry or a pastry base with alternative flours such as buckwheat.
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Recipe Card
Mushroom and Feta Quiche
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Equipment
- 1 tart pan 11 inches (28 cm)
Ingredients
Shortcrust pastry with olive oil
- 2 cups of flour 250 g
- ⅓ cup olive oil 70 ml
- ½ cup cold water 100 ml
- 1 teaspoon of salt 6 g
For the quiche
- 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
Instructions
Shortcrust pastry with olive oil
- Mix flour and salt in a large bowl or food processor. Form a well and pour the water and olive oil into the center.
- Mix by hand until smooth, then shape into a ball. Refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C) (fan-assisted) or 400°F (200°C) (conventional).
- Roll out the pastry into a circle about 12 inches (30 cm) in diameter. Gently transfer it to an 11-inch (28 cm) tart tin lined with baking parchment.
- Cover with a second sheet of parchment paper, add baking weights, and precook for 10 to 15 minutes.
Preparing the quiche
- Cut mushrooms into strips. Heat the olive oil in a frying pan over medium-high heat. Sauté mushrooms for 5-10 minutes, then add garlic at the end of cooking. Season with salt and pepper.
- Spread the mushrooms over the pre-baked shortcrust pastry, add the chopped onion and crumbled feta.
- Beat the eggs with the milk or cream in a bowl. Add salt, pepper and herbes de Provence, then mix well. Pour over filling.
- Bake for 30-35 minutes, until golden brown. Serve warm with a green salad.