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Mushroom-Gouda Quiche

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey
  • Total Time
    Prep: 15 min. Bake: 30 min. + standing
  • Makes
    6 servings


  • 1 sheet refrigerated pie crust
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sliced fresh shiitake mushrooms (about 4 ounces)
  • 1 cup shredded Gouda or Monterey Jack cheese
  • 1 cup chopped arugula or fresh baby spinach


  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  • In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.
  • Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.
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Average Rating:
  • Debglass11
    Apr 19, 2019

    This is a delicious and simple no-fuss quiche recipe! I used baby Portobella mushrooms instead of the shiitake and roasted them ahead of time along with some onions. This quiche is so easy to put together! I used the options of Monterey Jack cheese and baby spinach. A really tasty quiche....and the ratio of eggs to cream created a nice custard. This recipe is versatile, too. You can easily vary the veggies and cheeses to your liking. Will definitely keep this recipe handy!

  • curlylis85
    Sep 18, 2016

    Delicious! We loved the combination of the gouda with the mushrooms and the little extra kick from the arugula. I did switch out some of the cream with milk to lighten it up a little and it was still very flavorful and had good texture.

  • fensternat
    Jul 14, 2016

    Excellent! I skipped the pie crust and just poured the mixture in a buttered pan and baked as directed. Will definitely make again.