Sautéed Onion and Mushroom Quiche Pie

Rich, savory, and melt-in-your-mouth delicious, this Sautéed Onion and Mushroom Quiche Pie is comfort food dressed in elegance. With layers of caramelized onions, earthy mushrooms, creamy custard, and melted Swiss cheese all nestled in a buttery, flaky crust, every bite feels indulgent yet perfectly balanced. It’s the kind of dish that works just as well for brunch as it does for dinner.

Behind the Recipe

This quiche was inspired by lazy Sunday mornings when the kitchen fills with the smell of butter, onions, and freshly baked pastry. The combination of mushrooms and onions has always been a personal favorite — simple ingredients that, when cooked slowly, bring out the most incredible depth of flavor. Add a flaky homemade crust and rich custard base, and you have a dish that feels like pure comfort baked into a pie shell.

Recipe Origin or Trivia

Quiche has its roots in French cuisine, originally from the Lorraine region, where cream, eggs, and pastry met to form the famous Quiche Lorraine. Over time, this elegant dish has evolved and adapted worldwide. This version brings a rustic twist — adding earthy porcini powder and cremini mushrooms for depth, along with sautéed onions that melt into the custard. It’s a fusion of French inspiration and cozy home cooking.

Why You’ll Love Sautéed Onion and Mushroom Quiche Pie

This quiche is rich, flavorful, and endlessly versatile — a dish that feels both luxurious and familiar.

Versatile: Perfect for brunch, lunch, or dinner, and easy to serve warm or at room temperature.
Budget-Friendly: Made with simple, wholesome ingredients.
Quick and Easy: The crust and filling come together with minimal effort.
Customizable: Swap in your favorite cheeses or herbs.
Crowd-Pleasing: Beautiful to serve and loved by everyone at the table.
Make-Ahead Friendly: Can be prepared the night before and baked fresh.
Great for Leftovers: Tastes even better reheated the next day.

Chef’s Pro Tips for Perfect Results

Achieving the perfect quiche takes patience and precision. Here’s how to make yours shine.

1. Keep the Butter Cold: Cold butter ensures a flaky crust every time.
2. Use Porcini Powder Wisely: It deepens the umami without overpowering the filling.
3. Sauté Onions Slowly: Let them caramelize for sweetness and rich flavor.
4. Prebake the Crust: Helps prevent sogginess when the filling goes in.
5. Let It Rest: Allow the quiche to cool slightly before slicing for clean edges.

Kitchen Tools You’ll Need

A few reliable kitchen tools make this recipe a breeze to prepare.

Mixing Bowls: For the dough and filling.
Food Processor or Pastry Cutter: To cut butter into flour for the crust.
Rolling Pin: For rolling out the pie dough.
Pie Dish: For baking your quiche.
Skillet: For sautéing onions and mushrooms.
Whisk: To blend the egg mixture smoothly.
Measuring Cups and Spoons: For accuracy in baking.

Ingredients in Sautéed Onion and Mushroom Quiche Pie

Every component of this recipe builds flavor and texture into something truly special.

For the Crust (makes two pie shells):

1. Cold Butter: 2 sticks, cubed. Creates flaky, buttery layers in the crust.
2. All-Purpose Flour: 2 1/4 cups, plus extra for dusting. The base of a tender crust.
3. Salt: 1 teaspoon. Enhances flavor and balances richness.
4. Porcini Mushroom Powder: 1 tablespoon. Adds earthy umami flavor to the crust.
5. Garlic Powder: 1 teaspoon. Adds aromatic depth.
6. Ice Cold Water: 8–10 tablespoons. Binds the dough while keeping it cool.

For the Filling:

1. Extra Virgin Olive Oil: 2 tablespoons, divided. Used for sautéing onions and mushrooms.
2. Yellow or White Onion: 1 large, sliced (about 2 cups). Sweet and caramelized base.
3. Kosher Salt: 1/4 teaspoon, divided. Enhances and balances the flavors.
4. Water: 1/4 cup (if needed). Helps deglaze and soften onions.
5. Cremini Mushrooms: 4 ounces, sliced (about 2 cups). Add earthy texture and flavor.
6. Eggs: 4 large, beaten. The heart of the custard filling.
7. Flour: 2 tablespoons. Helps stabilize the custard.
8. Porcini Mushroom Powder: 1 tablespoon. Deepens the savory flavor.
9. Onion Powder: 1 teaspoon. Adds a subtle background flavor.
10. Garlic Powder: 1 teaspoon. Boosts aromatic depth.
11. Table Salt: 1 teaspoon. Balances the entire dish.
12. Fresh Thyme: 1 teaspoon, chopped. Brings fresh herbal notes.
13. Anchovy Paste: 1/4 teaspoon. Adds subtle umami depth (optional but recommended).
14. Pink Peppercorns: 1/8 teaspoon, freshly cracked. Adds mild heat and floral aroma.
15. Half & Half: 1 cup. Creates a rich, creamy texture.
16. Mayonnaise: 2/3 cup. Adds silkiness and helps stabilize the filling.
17. Baby Swiss Cheese: 8 ounces, shredded. Melts beautifully and adds nutty flavor.

Ingredient Substitutions

This recipe is flexible, so swap ingredients as needed.

Baby Swiss Cheese: Use Gruyère or Emmental for similar flavor.
Porcini Powder: Try a teaspoon of truffle oil or omit for a milder flavor.
Half & Half: Substitute heavy cream or whole milk.
Anchovy Paste: Replace with a small splash of soy sauce or omit.
Thyme: Rosemary or sage works just as well.

Ingredient Spotlight

Porcini Mushroom Powder: Adds earthy, umami-rich flavor to both the crust and filling, giving the quiche a gourmet touch.

Caramelized Onions: Slow-cooked onions bring sweetness and depth that balance the savory notes from the mushrooms and cheese.

Instructions for Making Sautéed Onion and Mushroom Quiche Pie

Follow these steps for a flawless, flavorful quiche.

1. Preheat Your Equipment:
Preheat your oven to 375°F (190°C). Prepare two pie shells — you’ll only need one for this quiche, but you can freeze the extra for later.

2. Combine Ingredients:
For the crust, mix flour, salt, garlic powder, and porcini powder. Cut in the cold butter until crumbly. Gradually add ice water until the dough comes together. Divide in half, wrap, and chill for 30 minutes.

3. Prepare Your Cooking Vessel:
Roll out one dough half on a floured surface. Fit it into your pie dish, trim the edges, and crimp. Prick the base with a fork and blind-bake for 12–15 minutes until lightly golden. Set aside to cool slightly.

4. Assemble the Dish:
In a skillet, heat 1 tablespoon olive oil. Add sliced onions and 1/8 teaspoon salt. Sauté slowly until caramelized, adding a splash of water if needed. Remove and set aside. In the same skillet, heat remaining oil and cook mushrooms with 1/8 teaspoon salt until tender and lightly browned.

5. Cook to Perfection:
In a large bowl, whisk eggs, flour, porcini powder, onion powder, garlic powder, salt, thyme, anchovy paste, and peppercorns. Add half & half and mayonnaise, whisk until smooth. Stir in onions, mushrooms, and shredded Swiss cheese.

6. Finishing Touches:
Pour the filling into the pre-baked crust. Bake for 40–45 minutes until puffed and golden. The center should be set but slightly jiggly.

7. Serve and Enjoy:
Cool for at least 10 minutes before slicing. Serve warm or at room temperature with a light salad.

Texture & Flavor Secrets

This quiche is all about balance. The crust is flaky and buttery, the filling creamy and rich, and the mushrooms add an earthy bite that ties it all together. The mayonnaise gives a velvety texture, while the porcini and thyme create that irresistible savory aroma that fills your kitchen.

Cooking Tips & Tricks

To perfect your quiche every time, keep these in mind:

• Use chilled dough for a tender, flaky crust.
• Don’t overmix the filling — it should stay light.
• Bake on the lower rack to crisp the crust.
• Let it rest before cutting so it sets properly.

What to Avoid

Avoid these common pitfalls for flawless results:

• Warm butter in crust: Leads to tough dough.
• Overbaking: Makes the custard rubbery.
• Skipping pre-bake: The crust will get soggy.
• High heat sauté: Onions won’t caramelize properly.

Nutrition Facts

Servings: 8
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This quiche is perfect for preparing ahead. Bake it, cool completely, then store covered in the fridge for up to 3 days. To reheat, warm slices in the oven at 325°F until heated through. The crust stays flaky, and the filling remains creamy. You can also freeze the whole quiche and thaw overnight before reheating.

How to Serve Sautéed Onion and Mushroom Quiche Pie

Serve slices warm with a crisp green salad or a side of roasted vegetables. For brunch, pair it with fruit and coffee. For dinner, it goes beautifully with soup or a light white wine.

Creative Leftover Transformations

Turn leftovers into new favorites:

• Breakfast Sandwich: Slice and layer in a croissant.
• Quiche Bites: Cut into cubes and serve as appetizers.
• Stuffed Peppers: Mix with rice and bake inside bell peppers.

Additional Tips

Enhance your quiche with these little details:

• Add a sprinkle of parmesan before baking for extra flavor.
• Use a glass pie dish to monitor the crust color.
• A light brush of egg wash before blind baking adds shine.

Make It a Showstopper

For a picture-perfect presentation, garnish with a few thyme sprigs and a sprinkle of pink peppercorns. Serve on a white platter to highlight the golden crust and creamy filling. A drizzle of olive oil adds a touch of gloss and aroma.

Variations to Try

Give this quiche a twist with these creative ideas:

• Spinach and Mushroom Quiche: Add sautéed spinach for extra greens.
• Gruyère and Leek Quiche: Swap Swiss for Gruyère and onions for leeks.
• Truffle Mushroom Quiche: Add a drizzle of truffle oil before baking.
• Vegetarian Deluxe: Include roasted bell peppers and artichokes.
• Crustless Version: Bake the filling directly in a greased dish.

FAQ’s

Q1: Can I use store-bought crust?

Yes, but homemade adds a richer flavor and texture.

Q2: Can I make it crustless?

Absolutely, just grease your pie dish and bake directly with the filling.

Q3: Can I skip the anchovy paste?

Yes, though it adds depth, you can omit it or substitute soy sauce.

Q4: What’s the best cheese alternative?

Gruyère or Emmental both melt beautifully and taste amazing.

Q5: Can I make this ahead?

Yes, the filling can be mixed a day in advance and refrigerated.

Q6: How do I tell if it’s done?

The center should be set but still slightly wobbly when gently shaken.

Q7: Can I use other mushrooms?

Yes, try shiitake or oyster mushrooms for deeper flavor.

Q8: What’s the best way to reheat?

In the oven at 325°F for 10–15 minutes for crisp crust and warm filling.

Q9: Can I freeze leftovers?

Yes, wrap slices tightly and freeze up to 2 months.

Q10: Why add mayonnaise?

It helps stabilize the custard and adds creamy richness.

Conclusion

This Sautéed Onion and Mushroom Quiche Pie is comfort food elevated — buttery crust, creamy filling, and a symphony of flavors in every bite. Whether it’s brunch with friends or a cozy dinner, this dish is as elegant as it is satisfying. Trust me, once you make it, it’ll become one of your go-to favorites.

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