Spain on a Fork > All Recipes > Main Dishes > Mushroom Quiche with Herbs and Homemade Pie Crust
All Recipes, Main Dishes / November 14, 2017

Mushroom Quiche with Herbs and Homemade Pie Crust

– Mushroom Quiche with Herbs and Homemade Pie Crust –

The other day I had family coming over for lunch (OK it was a saturday) and I wanted to create a couple of different dishes. It´s always more entertaining when you bring out several dishes to munch on instead of one main meal, It brings up conversation and the lunch last longer. Besides all of the regular stuff that I usually make, a Spanish omelette, some roasted potatoes, grilled veggies and a goat cheese salad, I wanted to introduce my guest to my mushroom quiche with herbs. Well….I did….and everyone was blown away by it! Let me tell you, as a host, nothing makes you happier than when your guest are raving about your food 🙂 . This mushroom quiche with herbs and homemade pie crust is easy to make, uses simple ingredients, yet it packs a huge flavor, and it´s perfect for any meal of the day, from breakfast to dinner. You don´t have to be a top French chef to create a beautiful quiche, however with this recipe, your guest will think you are! Watch the video below on how to make this mushroom quiche with herbs and homemade pie crust or print out the recipe card below. Salud!

Watch the Video Below on How to Make this Mushroom Quiche with Herbs and Homemade Pie Crust

Mushroom Quiche with Herbs and Homemade Pie Crust

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork



  • -3/4 cup all purpose flour
  • -1/4 cup whole wheat flour
  • -1/2 Tsp Sea Salt
  • -2 Tbsp Extra Virgin Spanish Olive Oil
  • -1/3 Cup Dry White Wine


  • -3 Tbsp Extra Virgin Spanish Olive Oil
  • -2 cloves of garlic
  • -1/2 onion
  • -6 button mushrooms
  • -1/2 tsp thyme
  • -1/2 tsp parsley
  • -4 organic eggs
  • -1/2 cup organic milk
  • -1/4 cup queso manchego
  • -1/4 cup gruyere cheese
  • sea salt
  • black pepper


  1. Pre-heat your oven with the BAKE only option to 170 C (340 F)
  2. To make the pie crust, add 3/4 cup of all-pupose flour and a 1/4 cup of whole wheat flour to a bowl, also add 1/2 teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil and 1/3 cup of white wine, mix everything together until you form a dough, then start lightly kneading it inside of the bowl for about 30 seconds, and shape it into a ball
  3. Add some flour to a piece of parchment paper, add the ball of dough on top, and with the palm of your hand push down on the dough to flatten it out, then use a roller to roll out your dough, you want a circular shape that has a thickness of about 1/8 of an inch
  4. Grab a circular scalloped baking dish that is about 6 inches in diameter, grease it with 1/2 tablespoon of extra virgin Spanish olive oil (make sure to grease the sides as well) then add the dough on top of the pan (by flipping the parchment paper upside down into the baking dish), remove the parchment paper and start gently molding the dough into the pan, once molded, use a pairing knife to cut the excess dough by running the knife through the top of the pan
  5. Add the dough to the oven for exactly 30 minutes
  6. Meanwhile finely mince 2 cloves of garlic, finely dice 1/2 of an onion and thinly slice 6 button mushrooms, heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the garlic and the onions to the pan, mix with the oil and cook for about 5 minutes, then add the sliced mushrooms and mix, about 3 minutes after adding the mushrooms add 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried thyme, season with sea salt and freshly cracked black pepper, mix everything together and turn off the heat
  7. Crack 4 organic eggs into a bowl and beat them, then add 1/2 cup of organic milk and mix it again, then shred a 1/4 cup of gruyere cheese, a 1/4 cup of queso Manchego, season with sea salt and freshly cracked black pepper and mix everything until well mixed, then add the mushroom mixture into the bowl and mix it all together until well mixed
  8. Once your pie crust is done, let it rest for a couple of minutes at room temperature, then add the entire egg and mushroom mixture into the pie crust and gently add it to the oven for exactly 45 minutes
  9. Once cooked remove it from the oven and let it rest and settle for at least 15 minutes
  10. Transfer to a plate (add a plate on top the baking dish and invert it, the quiche should come out, then add another plate on top, flip it and there is your quiche!), serve either warm or at room temperature
  11. Enjoy!

Recipe Notes

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  1. Sam @

    Oh my gosh, I never thought to use wine in pastry, what a genius idea!! Love quiche and this looks absolutely delicious! And when food is in your blood (so to speak!) you’re right, there’s nothing nicer than people enjoying your cooking ?

    28 . Jun . 2018
    • Spain on a Fork

      The wine in the pastry just gives it another dimension of flavors, thank you so much for your comment Sam 🙂

      28 . Jun . 2018
  2. Ashley @

    This looks so good!!! I’m going to have to make this soon! Quiche is one of my favorite things ever! So I am always looking for a new recipe! And the wine in the pie crust! So interesting! I have never made pie crust with wine! Will definitely try this!

    29 . Nov . 2017
    • Spain on a Fork

      Yeah I´m a sucker for a a good quiche, thanks for the comment Ashley 🙂

      29 . Nov . 2017
  3. Natalie

    Yum! It looks so good ♥

    22 . Nov . 2017
    • Spain on a Fork

      Thank you Natalie 🙂

      22 . Nov . 2017
  4. Ashika | Gardening Foodie

    OH WOW this looks amazing Albert. I love using mushroom in quiche and I am going to love trying this recipe out. Thank you for the great recipe!

    16 . Nov . 2017
    • Spain on a Fork

      Yeah I love mushrooms, thank you for your comment 🙂

      16 . Nov . 2017

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