Mushroom and Thyme Quiche

Mushroom and Thyme Quiche

It’s Egg-ceptional!

We are brimming over with eggs at the moment as our chickens Milly and Molly’s feathered friends who live locally donated two dozen to us.  Fresh eggs never go to waste in our house so it was time for another quiche.  This time it is Mushroom and Thyme Quiche.  I love quiche because it is so quick and easy to prepare and you have so many options with fillings.  I enjoy it straight from the oven or cold the next day. I give it to my girls (the human ones) in their lunch boxes.  It is so versatile.

Heavenly Benefits

For me, mushrooms cooked up in butter and oil are the perfect comfort food.  Pair them with eggs, cream, flaky pastry and fresh thyme and I am in heaven. But why are mushrooms so good for you? Well, they are low in calories and high in fibre.  They are full of nutrients such as B vitamins and minerals such as selenium, potassium and copper. They are high in protein and are great in a plant-based diet.  They are commonly regarded as a superfood and have immunity boosting and anti-inflammatory properties. Mushrooms are very good at promoting gut health.  They also have cancer fighting properties. ( So you can’t look back!

I am diligently trying to convert my 10 year old to love mushrooms.  We are not there yet, she hates the texture but I know that if I just keep offering them by the time she is an adult she will probably eat them willingly! But even so I do encourage you to offer your family mushrooms or hide them in dishes with other vegetables because they are so beneficial.

Thyme is on your side

Fresh thyme works so well in this quiche.  You only use about a tablespoon of leaves but this herb boosts the flavour of the mushroom and egg mixture so well. And its benefits? Thyme has AMAZING benefits!  It works to lower blood pressure and has anti-bacterial properties.  It is high in vitamins C and A so is great as an immunity booster.  It also works to lower cholesterol.  ( What a great friend to the mushrooms to include in this quiche! And thyme is easy to grow.  A Mediterranean herb it is easy to grow in pots or a garden bed and is super pretty. Try growing some so you have it on hand whenever you need it.  My friends at Happy DIY Home have some great tips on how to cultivate thyme.  You should check out their site it is full of useful information!

Mushroom and Thyme Quiche is an easy make ahead meal.  You don’t have to serve it right away.  Make it at the weekend and serve it by Wednesday night for dinner or you have a couple of days lunches organised in advance.  I get about 6 generous slices out of each quiche and usually serve it with a salad and some garlic bread for dinner or just with a salad for lunch.

If you are like me and love using eggs in your meal prep, check out these other quiche, tart and frittata recipes from the blog:

Pumpkin and Feta Tart

Red Salmon and Spinach Quiche

Mini Fritttatas

And if you love mushrooms – try Mushroom and Pumpkin Pasta Bake and Pork Fillets in Mushroom, Mustard and Cream Sauce

Mushroom and Thyme Quiche Pin

Mushroom and Thyme Quiche – a great way to incorporate eggs, mushroom and beneficial thyme into your diet.

Mushroom and Thyme Quiche

A nutrient filled quiche that is tasty and filling.

Course Main Course
Keyword Mushroom and Thyme Quiche
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Jane Georgiades


  • 250 g button mushrooms sliced
  • 3 tbsp olive oil
  • 50 g butter
  • 1 tbsp thyme leaves
  • 3 eggs
  • 300 ml pouring cream
  • 1 handful parmesan cheese grated
  • 2 sheets ready rolled puffed pastry


  1. Preheat oven to 180°C. In a small frying pan cook up the sliced mushrooms in olive oil and butter until browned slightly. Stir in the thyme leaves. Allow to cool slightly. Beat eggs and cream together in a small bowl. Line a metal flan tin (24cm in diameter) with two sheets of pastry. Trim the edges. Fill the lined flan tin with mushroom mixture then pour in the egg mixture. Sprinkle cheese over the top. Bake in oven until puffed and golden. Serve hot or cold.


  • Joy England October 24, 2020 at 12:22 am Reply

    HI I tried this recipe but found there was way too much of the cream filling and it spilt over the edges! The flavour was nice but I would add salt and maybe a bit of pepper. I think either a bigger tin or less fluid.

    • Jane Georgiades October 24, 2020 at 3:08 am Reply

      Hi Joy

      Thanks for letting me know. It is always difficult judging the amount of filling for your tin as there are so many variations on size. Perhaps you weren’t using the same size tin as mine. My flan tins are quite deep. A good gauge is to only fill the pastry case up to half a centimetre from the top edge of the tin. Then you won’t have spillage. If you have leftover filling and pastry you can always make mini quiches! Great to season to taste though. I love mushrooms and thyme together. They have so much flavour and are a great combination. Thanks for the feedback!

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