Easy Mushroom Quiche with Feta and Red Onion

If there’s one quiche I could make (and make again!) with my eyes closed, it’s this easy mushroom quiche with feta and red onion. It’s one of the recipes I turn to most often in the fall from my 15 best French quiche recipes: simple, vegetarian and full of flavor. In France we eat quiche for lunch or a light dinner with a green salad, but it’s also a great make-ahead brunch dish, and a smart way to use up leftover mushrooms or herbs after a big holiday meal like Thanksgiving, since it’s just as good warm as it is cold the next day.

Mushroom and Feta Quiche Recipe

Easy Mushroom Quiche with Feta and Red Onion

4.54 (13 reviews)

Here’s a quiche with mushrooms, feta and red onion, in a shortcrust pastry with olive oil. Simple, tasty and easy to make!

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Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Kitchen equipment

• 1 tart pan 11 inches (28 cm)

Ingredients 

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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

1. Mix flour and salt in a large bowl or food processor. Form a well and pour the water and olive oil into the center.
2. Mix by hand until smooth, then shape into a ball. Refrigerate for 30 minutes.
3. Preheat oven to 350°F (175°C) (fan-assisted) or 400°F (200°C) (conventional).
4. 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.
5. Cover with a second sheet of parchment paper, add baking weights, and precook for 10 to 15 minutes.

Preparing the quiche

1. 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.
2. Spread the mushrooms over the pre-baked shortcrust pastry, add the chopped onion and crumbled feta.
3. Beat the eggs with the milk or cream in a bowl. Add salt, pepper and herbes de Provence, then mix well. Pour over filling.
4. Bake for 30-35 minutes, until golden brown. Serve warm with a green salad.

Video

Notes

• Storage: This quiche can be eaten within 3–4 days, stored in an airtight container in the fridge.
• Freezing: Quiches freeze beautifully! Check out all my tips on how to freeze quiche while keeping the texture just right.
• Reheating: You can reheat it in the oven, microwave, or air fryer. Find all my tips on how to reheat quiche without making the crust soggy.

Nutrition facts

Calories: 647kcal | Carbohydrates: 58g | Protein: 22g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 1113mg | Potassium: 523mg | Fiber: 3g | Sugar: 6g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 324mg | Iron: 6mg

Ingredients for This Mushroom Quiche

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.

• 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 heavy cream. 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 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 parchment paper, place it in my tart pan, 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 cheese: You can replace the feta with fresh goat 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.

My Tips for a Perfect Mushroom Quiche

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

What to Serve with Mushroom Quiche

The French way is a simple green salad tossed with my Dijon mustard vinaigrette, nothing more. For a brunch table, add a bowl of fresh fruit and some crusty bread. For dinner, a cup of soup on the side turns it into a full meal.

More Recipes for Quiches and Savory Tarts

• Fresh salmon and leek quiche
• Asparagus and goat cheese tart
• Vegetarian Quiche Lorraine
• Leek Tarte Tatin
• Fennel and Parmesan Tarte Tatin

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