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!

Mushroom Mini Quiche in Tart Pans

These mini mushroom quiche are AMAZING! You could for sure make them into one large quiche if desired, but mini makes them oh-so-fun and the crust to quiche ratio is perfection!

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.

Ready to get your quiche on?! Let’s do this!

Mini Mushroom Quiche

This rockin’ recipe yields 4 mini quiche, perfect for easy heat and eat breakfasts for the week or for four sharable servings for weekend brunch. Enjoy!

Mini Mushroom Quiche

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 26 votes
Course: Breakfast
Cuisine: American
Keyword: Mushroom Quiche
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 mini quiche
Author: Jenn Laughlin – Peas and Crayons


  • 4 large eggs
  • 6-8 oz baby bella or cremini mushrooms
  • ¼ yellow onion (approx 1/2 cup diced)
  • 2 cloves garlic
  • 4 ounces swiss cheese , chopped or grated
  • ½ cup half and half or heavy cream
  • salt and pepper to taste

uber easy homemade crust:

  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ cup oil (olive, coconut, or avocado oil)
  • ¼ cup ice cold water


  • Pre-heat oven to 350 degrees F.
  • Slice the mushrooms, mince your garlic, and dice your onion.
  • 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.
  • Pour into flour and mix gently with a fork. [just til mixed, don’t overwork it]
  • 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.
  • Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
  • 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.
  • Beat the eggs until the yolks and whites are incorporated and add the cream.
  • Top the crust with your veggies and swiss and pour in egg mixture.
  • Bake at 350F for 30-35 minutes until the edges are slightly golden.


No Swiss cheese? No problem! This recipe works great with gruyere cheese (LOVE it with gruyere), gouda cheese, or even white cheddar.
Recipe yields 4 mini quiche or one standard 9 inch quiche with 6-8 slices.
Making one big quiche instead? Press the dough into a 9-10 inch pie dish and increase bake time as needed.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 474kcal, Carbohydrates: 31g, Protein: 19g, Fat: 31g, Saturated Fat: 11g, Cholesterol: 205mg, Sodium: 430mg, Potassium: 432mg, Fiber: 1g, Sugar: 2g, Vitamin A: 616IU, Vitamin C: 1mg, Calcium: 309mg, Iron: 3mg
Mini Mushroom Swiss Quiche

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!

Looking for More Breakfast and Brunch Ideas?

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Recipe Rating

Questions & Reviews

  1. 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

  2. 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?

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

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

  5. 5 stars
    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.

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

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

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

  8. 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.

  9. 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 😉

  10. 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!  

  11. 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

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

  13. 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

  14. 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?

  15. 5 stars
    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?

  16. 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!

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

  18. 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:)

  19. 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 🙂

  20. 5 stars
    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!

  21. 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…..