Mushroom Chive Quiche

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5 from 2 reviews

This mushroom chive quiche is about as simple as it gets. Using a store-bought frozen crust makes this doable any time the craving strikes.  

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast and Brunch
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


  • 1 tablespoon unsalted butter
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon salt (divided)
  • black pepper, to taste
  • 4 eggs
  • 1/2 cup half and half
  • 1 store-bought frozen pie crust (in a tin pan)
  • 2 ounces goat cheese
  • 1/4 cup fresh chives, snipped


  1. Preheat oven to 375° F.
  2. Heat butter in a small nonstick skillet over medium and add mushrooms. Cook for a few minutes until they start to shrink and get glossy (stirring occasionally). Remove from heat and season with 1/4 teaspoon of the salt and a few cranks of black pepper.
  3. To a medium bowl: add eggs and the half and half, whisk well. Add the remaining 1/4 teaspoon of salt and more black pepper.
  4. Place the pie crust on a baking sheet (leave it in the tin it comes in). Add the cooked mushrooms, followed by the goat cheese and chives. Lastly, pour egg mixture over the top.
  5. Bake for about 40 minutes (make sure the middle is set). Remove from oven and let rest for 5-10 minutes before slicing.



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