Introduction

There’s something truly special about a homemade quiche. It’s warm, satisfying, and packed with flavor in every bite—and this Chicken, Mushroom & Cheese Quiche is no exception. Whether you’re planning a cozy brunch, a quick weeknight dinner, or need something elegant for entertaining, this recipe fits the bill beautifully.

What makes this quiche stand out? It combines tender chicken, earthy mushrooms, and melty cheese in a rich, creamy custard—all nestled into a golden, flaky pie crust. It’s the kind of dish that feels both comforting and classy at the same time. And best of all? It’s surprisingly easy to make, even if you’re not a regular in the kitchen.

If you’ve ever been intimidated by quiche, don’t worry—I’ll walk you through every step, with tips and substitutions along the way. Once you see how simple and adaptable it is, you’ll want to make it again and again.

Why You’ll Love This Chicken, Mushroom & Cheese Quiche

Key Benefits

• Effortless but impressive: It looks fancy, but comes together with everyday ingredients.

• Perfect for leftovers: A smart way to use up cooked chicken or that bit of cheese in your fridge.

• Meal-prep friendly: Make it ahead and enjoy slices all week long.

• Versatile: Add veggies, swap meats, or go crustless—this quiche adapts to you.

Suitable For

This quiche is a winner for all kinds of eaters and occasions:

• Brunch parties: Serve it warm or at room temperature—it’s always a hit.

• Busy weeknights: Bake it ahead and reheat when needed.

• Picky eaters: Keep it simple or load it with extras—customize it your way.

• New cooks: No fancy skills needed, just a little sautéing and some whisking.

Ingredients for Chicken, Mushroom & Cheese Quiche

Core Ingredients

You don’t need a long grocery list for this one. Here’s what you’ll need:

• 1 cup cooked chicken, diced – Use rotisserie chicken, leftover roast, or any cooked chicken you have.

• 1 cup mushrooms, sliced – Button, cremini, or even shiitake work beautifully.

• 1 small onion, finely chopped – Adds a mellow, savory base.

• 1 pie crust – Store-bought or homemade; go with what works for you.

• 1 cup shredded cheese – Cheddar, Swiss, or Gruyère are all great choices.

• 3 large eggs – These bind everything together and create that creamy custard.

• 1 cup heavy cream – Or use half-and-half for a slightly lighter version.

• 1 tsp Dijon mustard (optional) – Adds a subtle tang that balances the richness.

• Salt & pepper to taste

• Fresh thyme or parsley (optional) – For a herby touch that lifts the flavors.

Substitutions and Tips

The beauty of this recipe is how adaptable it is:

• No chicken? Try cooked ham or bacon for a smoky twist.

• Cheese swap: Don’t have Gruyère? Use mozzarella, feta, or even a blend of what’s in your fridge.

• More veggies: Add chopped spinach, bell peppers, or zucchini—just sauté first to avoid excess moisture.

• No cream on hand? Whole milk works in a pinch, though the quiche will be slightly lighter.

• Want it crustless? Grease your pie dish and skip the crust—it still bakes up beautifully.

Best Cheese for Chicken, Mushroom & Cheese Quiche

When it comes to cheese, you’ve got options—but some work better than others, depending on the flavor and texture you’re going for.

• Cheddar is bold, sharp, and melts well. It brings a classic comfort-food flavor to the quiche.

• Gruyère is the go-to for traditional quiches. It’s nutty, rich, and adds a more refined taste.

• Swiss cheese is mild and smooth. If you’re feeding a crowd or picky eaters, this is a safe and tasty choice.

Pro Tip: Feel free to mix and match. A little cheddar with a touch of Gruyère gives you the best of both worlds—creamy melt with a punch of flavor.

Kitchen Tools You’ll Need

Must-Have Tools

Here’s what you’ll need to get started:

• 9-inch pie dish – Glass or ceramic both work well.

• Skillet – For sautéing the mushrooms and onions.

• Mixing bowl – To whisk up the custard.

• Whisk – Helps create a smooth, airy egg mixture.

• Measuring cups and spoons – For accuracy and consistency.

Nice-to-Have Tools

While not essential, these tools can make things even easier:

• Pie weights or dried beans – Useful if you plan to blind bake the crust.

• Cooling rack – Helps the quiche set properly and keeps the crust from getting soggy.

• Microplane or box grater – For freshly grated cheese, which melts better than pre-shredded.

How to Make Chicken, Mushroom & Cheese Quiche

Ready to bake the coziest, most satisfying quiche you’ve ever had? Let’s walk through it together—step by step. You don’t need to be a seasoned cook to make this dish shine. With just a bit of prep and a few simple techniques, you’ll have a golden, flavorful quiche that’s perfect for any occasion.

Step 1: Prepare the Crust

First things first—get your crust ready.

If you’re using a store-bought pie crust, let it come to room temperature so it’s easy to unroll. Gently press it into a 9-inch pie dish, making sure it’s snug in the corners. Crimp the edges or trim off any excess.

Optional but recommended: Blind bake the crust for about 8–10 minutes at 375°F. This helps prevent a soggy bottom once the filling goes in. Just line it with parchment and fill with pie weights or dried beans before baking. Let it cool while you work on the filling.

Tip: If you skip blind baking, don’t worry—just make sure to bake the filled quiche on the lower rack of your oven for a crispier bottom.

Step 2: Sauté the Filling

Time to build flavor.

In a skillet over medium heat, melt a bit of butter or drizzle in olive oil. Add the sliced mushrooms and chopped onion, and sauté for about 5–7 minutes, or until soft and golden brown. The key here is letting them caramelize a little—it adds so much depth.

Next, stir in your diced cooked chicken and let everything heat through, just for a minute or two. Turn off the heat and set the pan aside to cool slightly.

Tip: Letting the filling cool a bit prevents the hot ingredients from scrambling the eggs when you pour in the custard.

Step 3: Whisk the Custard

While the filling cools, whisk up your creamy egg mixture.

In a medium mixing bowl, combine:

• 3 large eggs

• 1 cup heavy cream (or half-and-half for a lighter touch)

• 1 tsp Dijon mustard (optional, but adds lovely flavor)

• Salt and pepper to taste

• Chopped fresh thyme or parsley (if using)

Whisk until smooth and well combined. This custard will set around the filling and give your quiche its classic silky texture.

Tip: Use room-temperature eggs for easier mixing and better consistency.

Step 4: Assemble and Bake

Now comes the fun part—putting it all together.

Start by spooning the chicken, mushroom, and onion mixture evenly into your prepared pie crust. Spread it out gently so every slice gets a good mix of everything.

Sprinkle the shredded cheese over the top. You can use all cheddar, or mix it with Swiss or Gruyère for extra flavor.

Finally, slowly pour your egg mixture over the filling. Use the back of a spoon to nudge things around if needed, so the custard settles evenly.

Bake in a preheated oven at 375°F for 35 to 40 minutes, or until the top is lightly golden and the center is just set. It should have a slight jiggle but not be runny.

Tip: If the edges of the crust start to brown too quickly, gently cover them with foil halfway through baking.

Step 5: Let It Cool and Serve

Once it’s done, resist the urge to slice right in. Let the quiche rest for 5 to 10 minutes—this helps the filling set fully and makes slicing easier.

Serve it warm, at room temperature, or even chilled straight from the fridge. Pair it with a crisp green salad, a few slices of fresh fruit, or a hot cup of tea for the perfect meal.

Tips for Success

Want to make sure your quiche turns out perfectly every time? Here are a few insider tips:

• Don’t overfill the crust – You want a full pie, but not overflowing. Leave a little space at the top for the eggs to puff.

• Cool your filling – Hot fillings can cook the eggs too soon, creating a rubbery texture.

• Use quality cheese – Freshly shredded cheese melts better and gives the best flavor.

• Keep an eye on the bake time – Ovens vary. If the center is puffed and doesn’t jiggle, it’s done.

• Let it rest before slicing – This step is easy to skip, but makes a huge difference.

How to Store Chicken, Mushroom & Cheese Quiche

Whether you’re saving leftovers or meal-prepping, this quiche keeps beautifully.

At Room Temperature

Let the quiche sit out for no more than 2 hours. After that, it needs to be refrigerated to stay safe.

In the Refrigerator

Cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for up to 4 days. Reheat in the oven at 325°F until warmed through, or pop a slice in the microwave for a quick lunch.

Freezing Tips

You can absolutely freeze this quiche—either whole or by the slice.

• Let it cool completely

• Wrap tightly in plastic wrap, then foil

• Freeze for up to 3 months

To reheat, thaw overnight in the fridge and warm in a 350°F oven for 15–20 minutes.

Frequently Asked Questions (FAQs)

Can I make this quiche ahead of time?

Yes! This recipe is perfect for making ahead. Bake it, let it cool completely, then refrigerate. Just reheat in the oven when you’re ready to serve.

Can I use rotisserie chicken?

Absolutely. It’s a great shortcut and adds flavor. Just remove the skin and dice it up.

How do I know when my quiche is done?

Look for a gently golden top and a custard that’s mostly set—no runny middle. A knife inserted in the center should come out clean.

Can I make this without a crust?

Yes, and it’s delicious that way too. Just grease your pie dish well and follow the same steps. It’ll bake a little faster, so start checking around the 30-minute mark.

Related Recipes

If you loved this Chicken, Mushroom & Cheese Quiche recipe, you might enjoy these other comforting dishes from RecipeSeasys:

• Mushroom and Feta Crustless Quiche – A lighter, vegetarian twist that’s equally satisfying.

• Creamy Broccoli and Chicken Penne – Another creamy chicken favorite, this time with pasta.

• Golden Garlic Chicken Bites Over Creamy Parmesan Pasta – A savory pairing of chicken and cheese lovers will adore.

• Garlic Butter Chicken Pasta – Fast, flavorful, and full of garlicky goodness.

• Cheesy Garlic Chicken Wraps – All the creamy, cheesy comfort in a hand-held version.

Conclusion

This Chicken, Mushroom & Cheese Quiche is everything a great homemade dish should be—easy, satisfying, and completely delicious. Whether you stick to the classic version or make it your own with a few swaps, it’s a recipe you’ll come back to again and again.

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