Mini Mushroom Quiche

These super simple mini mushroom quiche are perfect for breakfast or brunch! Buttery mushrooms and creamy swiss make them flavorful and fantastic! 

Mini Mushroom Quiche

I’ve been a teeny bit cranky lately.  Staying up late tearing through the ginormous stack of books beside my bed, making ridiculously long lists of things I want to cook/bake/create, and doing laundry at ungodly hours has resulted in restless nights and difficult mornings.

Hitting the snooze button and missing my morning workouts only ups the biotch-factor so, now that a new week has presented itself, I’m determined to wake up on the right side of the bed and get my act together.

That shouldn’t be too difficult to do with a fridge full of these guys to wake up to:

Mini Mushroom Quiche

These super simple mushroom swiss quiche are perfect for breakfast or brunch! Buttery mushrooms and creamy swiss make them flavorful and fantastic! 
5 from 1 vote

Mini Mushroom Quiche

These super simple mushroom swiss quiche are perfect for breakfast or brunch! Buttery mushrooms and creamy swiss make them flavorful and fantastic! 

Course Breakfast
Cuisine American
Keyword Mushroom Quiche
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 mini quiche
Calories 474 kcal
Author Jenn Laughlin - Peas and Crayons


  • 4 large eggs
  • 8 oz baby bella or cremini
  • 1/4 onion
  • 2 cloves of garlic
  • 4 ounces of grated swiss cheese (or 4 slices)
  • 2/3 cup half and half or heavy cream
  • salt and pepper to taste

uber easy homemade crust:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil or melted coconut oil
  • 1/4 cup ice cold water


  1. Pre-heat oven to 350 degrees F.
  2. Slice the mushrooms, mince your garlic, and dice your onion.
  3. To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
  4. Pour into flour and mix gently with a fork. [just til mixed, don't overwork it]
  5. Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical.
  6. Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
  7. Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
  8. Saute your mushrooms and onion, adding the garlic towards the very end to prevent burning. Season with a little salt, pepper, and even a little garlic powder for added flavor.
  9. Beat the eggs until the yolks and whites are incorporated and add the cream.
  10. Top the crust with your veggies and swiss and pour in egg mixture.
  11. Bake at 350F for 30-35 minutes until the edges are slightly golden.

Recipe Notes

Recipe yields 4 mini quiche or one standard 9 inch quiche with 6-8 slices.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Mini Mushroom Quiche
Amount Per Serving
Calories 474 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 205mg68%
Sodium 430mg19%
Potassium 432mg12%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 19g38%
Vitamin A 616IU12%
Vitamin C 1mg1%
Calcium 309mg31%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these mini mushroom quiche, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Leftover quiche slices/minis can be frozen for a few months or stored in the fridge for up to 4 days.

They re-heat like a dream in the toaster oven or even in the microwave when needed. And they taste pretty awesome with hot sauce too — but then again what doesn’t taste good with hot sauce on top?

Cupcakes. Def cupcakes.

I don’t feel like typing anymore. I just want to go eat quiche. Gosh!

Ok maybe the crankies are back. But these are super yummy and I look forward to inhaling them for breakfast all. week. long.  A second batch (with asparagus) is on the menu as well. Mmm and more of these too.


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Recipe Rating


  • Hehe yup it’ll work seamlessly for a 9inch pie dish! =) Make sure you press out the dough super thin so it gets all flay and wonderful! xxo

  • Senortonyg

    5 stars
    This is the mushroom quiche I’ve been looking for.  How would you modify the amounts for a single, pre-made 9″pie crust?

  • Senortonyg

    Oops.  I just read your text again and got my answer.  🙂

  • I love quiche and yours looks amazing.

  • Thank you Gerry!!!! <3

  • Gerry @ Foodness Gracious

    Beautiful example of a quiche! Congrats on your Top 9 also:)
    Take care..

  • Haha thank you thank you! <3 My week is going *much* better now! =) Happy Wednesday!

  • Good job and cheer up! Congratulations on making the foodbuzz Top 9!

  • Emily Butler

    Those look so easy (and delicious!) I just might have to give them a try 🙂

  • FoodieBeFit

    These look so yummy! And those mini molds are so stinking cute.  I gotta get me some of those soon! 

  • [email protected] Food and Beer

    Thanks for the recommendation. I will be downloading Plate to Pixel later today. And thank you! That means a lot 🙂 

  • this. looks. amazing!  Everything I’d want in my quiche in one little bowl.  

  • I haven’t made quiche in forever.  These look great and the mini factor always for multiple meals.  I hope things start to turn around.

  • I have a basket full of morels. guess what the captain and I are eating Wednesday morning? My sister will probably eat half a dozen. Gosh, I love quiche…although, I tend to only think spinach or arugula…oh hell yes.

  • Have you read Plate to Pixel? I picked it up a few months ago and LOVE it! I also read like every photog tutorial on pinterest ever published b/c there are no classes in my area that I know of — at least not food photog ones! Don’t get discouraged doll your photos are great! They’ll keep getting better — mine are still a hot mess most days, promise 😉

  • Ooh those look delicious! Might have to leave the mushrooms out though if I make them.

  • [email protected] Food and Beer

    I have a Cannon Rebel, and I do not use flash or auto but still can not get my pictures to look good. When I make something during the day I take the pictures in natural light, and they are still lacking. I wish I could find a food styling and photo class or a really simply tutorial!! I feel like I have really good recipes but do not look like it!  

  • Thanks Sloane! I have a Nikon d90 that I looooove! =) I don’t use flash or auto so that helps with the photo quality! <3

  • [email protected] Food and Beer

    These look so good! What kind of camera do you use to get such great pictures? 

  • ooooh, the asparagus sounds delish! ~deirdre

  • Not only do those look delicious, they’re so cute too! 

    Keep a smile on girl! You’re right… it is a new week! 🙂

  • Anna @ The Guiltless Life

    Nice!! Haha awesome coincidence 🙂

  • Cait

    looks so yummy 🙂 im def going to make this for the fiance and family asap!

  • OMG so funny you mentioned that — I’ve been using almond milk and/or coconut milk mixed with greek yogurt for these last two batches! Its still tasty but it lacks some of the extra creaminess than the 1/2 and 1/2… so you will just want to add extra garlic/seasoning/veg to amp the flavor =) oooor a little extra cheese and hot sauce doesn’t hurt either! <3

  • Anna @ The Guiltless Life

    Love mushrooms and love quiche! The simpler the recipe the better it is sometimes! Can’t wait to put this on my list of things to make this week. Would it work with something lighter than cream or half and half? Those are a bit heavy on my stomach sometimes – maybe almond milk mixed with Greek yogurt?

  • Michelle @ Blogitness

    They look great! The mini pans are adorable! 

  • Make this one for you!!! its amazing. like ah. maze. ing. <3 you!

  • Thanks Michelle! =)

  • Hmm my favorite make-ahead breakfast would probably be some type of muffins … just because there aren’t many breakfast foods that I prepare ahead of time.
    And I’m not a big mushroom fan, but my husband is.  He would love these.  Perhaps I could add asparagus or something into mine instead?

  • jillian

    im not a mushroom fan but these look tasty! maybe i can make them and sub in peppers! xoxo jillian:: don’t miss my $50 NOVICA giveaway!

  • ummmmm i love you! and can we please plan something before one of us ends up moving far far away? kthx!

  • these. look. UNREAL! just starred in my google reader. 🙂

    p.s. I miss your face.

  • I’m really into mushrooms lately so pretty much I am all about this…although I am all about every recipe you share. Sorry your sleep sched is a mess, but I am a little grateful if this is the stuff you are thinking about:)

  • eeeee! thanks Shari!

  • I had some quiche from a local place last week and have been looking up recipes all week! I am going to this THIS one first!! yummm 🙂

  • Kelly Jo

    YUM!!! My favorite breakfast is a simple make-ahead that my husband and I have literally made for a decade- it’s our daily breakfast that we used to make for guests when we lived at a bed and breakfast in college…it’s a souffle but very similar to what you have here, simply beat 2 eggs, a little cheese, a splash of cream and some summer savory seasoning…..

  • Me & fungus are pretty much bff. LOVE the shrooms!

  • Zoe

    I love mushroom quiche! These look so yummy!!

  • Oh man, they look so GOOD.  Love the ingredients.  Off to find those mini-quiche pans…

  • I love your mini quiche pans!

  • This looks great and like you said, super easy too! Keen to give it a try after I get my presentation done :).  Thanks for sharing!

  • This could be breakfast, lunch AND dinner for me!  Yum, they look so good, Jenn!!

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