Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
Easy Vidalia Onion Mushroom Quiche makes a satisfying dinner or brunch meal. I’ve made this many times and it’s always a hit. The creamy, golden texture and rich flavor make it unforgettable. Try it with my Creamy Coleslaw Recipe for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Coleslaw Recipe and Garlic Butter Steak Bites.
Why This Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch Is Pure Comfort
- Delicious
- Easy
- Versatile
- Comforting
What You'll Need for Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz Vidalia onions
- 8 oz mushrooms
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup grated cheddar cheese
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 flaky pie crust
- Salt
- Black pepper
- Fresh thyme
- Grated cheddar cheese
- Butter
- Optional: Fresh chives
- Optional: Diced bell peppers
- Optional: Smoked paprika
📝 Ingredient Notes
- Vidalia onions: Use sweet Vidalia onions for the best flavor.
- Mushrooms: Cremini or button mushrooms work well.
- Eggs: Room temperature eggs mix better into the filling.
- Heavy cream: This adds richness and helps the quiche set properly.
- Grated cheddar cheese: Use sharp cheddar for more flavor.
🛒 Tools & Equipment I Recommend
- Non-stick pie dish — Prevents sticking and ensures even cooking → See on Amazon
- Pastry brush — Helps apply butter evenly to the crust → See on Amazon
How to Make Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare crust: Roll out the pie crust and place it in a pie dish. Trim edges and prick the bottom with a fork.
- Brown onions and mushrooms: In a skillet, melt butter over medium heat. Add sliced onions and sauté until tender. Add mushrooms and cook until browned.
- Mix filling: In a bowl, whisk together eggs, cream, milk, salt, and pepper. Stir in cooked onions and mushrooms, and grated cheese.
- Bake quiche: Pour filling into the crust. Bake for 25–30 minutes until the center is set and the top is golden.
Cook's Tips for Perfect Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
- Prep tip: Use a sharp knife to slice onions evenly for better texture.
- Common mistake and fix: If the crust is too runny, bake for an extra 5 minutes to set the center.
- Cooking tip: Let quiche rest for 10 minutes before slicing to avoid a runny center.
- Serving tip: Serve warm with a side of fresh salad or coleslaw for a balanced meal.
Storing & Reheating Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare quiche up to 2 days in advance and refrigerate.
Freezing Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
Freeze sliced quiche in a sealed bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) until warmed through. Microwave: Reheat in 30-second intervals until hot.
Recipe Notes
- Chef tip: A properly preheated oven ensures even cooking and a golden crust.
- Best substitution: Use dairy-free milk and vegan cheese for a vegan version.
- Make-ahead: Quiche can be made the day before and reheated the next day.
- Scaling: Double the recipe for a larger gathering.
- Troubleshooting: If the crust is too soggy, pre-bake it for 10 minutes before adding the filling.
Want to level up this recipe?
Oven thermometer — Ensures accurate oven temperature for perfect baking → Check price on Amazon
Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch
Ingredients
Main Ingredients
- 12 oz Vidalia onions
- 8 oz mushrooms
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup grated cheddar cheese
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 flaky pie crust
Seasonings
- Salt
- Black pepper
- Fresh thyme
- Grated cheddar cheese
- Butter
Optional Toppings
- Fresh chives
- Diced bell peppers
- Smoked paprika
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare crust: Roll out the pie crust and place it in a pie dish. Trim edges and prick the bottom with a fork.
- Brown onions and mushrooms: In a skillet, melt butter over medium heat. Add sliced onions and sauté until tender. Add mushrooms and cook until browned.
- Mix filling: In a bowl, whisk together eggs, cream, milk, salt, and pepper. Stir in cooked onions and mushrooms, and grated cheese.
- Bake quiche: Pour filling into the crust. Bake for 25–30 minutes until the center is set and the top is golden.
Notes
- Chef tip: A properly preheated oven ensures even cooking and a golden crust.
- Best substitution: Use dairy-free milk and vegan cheese for a vegan version.
- Make-ahead: Quiche can be made the day before and reheated the next day.
- Scaling: Double the recipe for a larger gathering.
- Troubleshooting: If the crust is too soggy, pre-bake it for 10 minutes before adding the filling.
Storage
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze sliced quiche in a sealed bag for up to 2 months.
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through.
- Microwave reheat: Reheat in 30-second intervals until hot.
- Make ahead: Prepare quiche up to 2 days in advance and refrigerate.
Nutrition Per Serving
- Calories: 320
- Protein: 12g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 2g
- Sodium: 650mg
- Cholesterol: 280mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch FAQs
Yes, you can make the quiche up to 2 days in advance and refrigerate. Reheat in the oven or microwave before serving.
If the quiche is runny, it may not have baked long enough. Let it rest for 10 minutes after baking, and if still runny, bake for 5 more minutes.
Yes, slice the quiche and store in a sealed freezer bag. Freeze for up to 2 months. Thaw in the fridge before reheating.
If you don't have Vidalia onions, use sweet yellow onions or white onions for a similar flavor.
Use fresh, high-quality ingredients, and let the quiche rest before slicing. The flavors will be richer and the texture better.
A Warm Final Note
I can’t wait for you to try Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
