If you can find chanterelle mushrooms (wild or store-bought), then you've GOT to make this Chanterelle Quiche. It's loaded with sauteed chanterelle mushrooms and scallions. This quiche comes out of the oven looking like golden perfection. Prepare for gasps when you bring this quiche to the table!
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More wild mushroom recipes to try: Pan Fried Lion's Mane
Why this quiche is the best
- The pieces of sauteed chanterelle mushrooms give the quiche such a nice texture and flavor. It's hearty but loaded with nutritious fillings and is vegetarian!
- Sauteed scallions have such a great savory flavor. They're my favorite for frittatas and even scrambled eggs.
- I use 7 eggs so it is a nice and thick quiche. Many quiche recipes use 5-6 eggs, making for a very small slice of quiche.
- I use a store-bought pie crust for a shortcut.
- The recipe can be doubled, the extra quiche can be frozen for later.
This is my favorite way to cook chanterelle mushrooms, and I hope you love this quiche as much as we do!
More fun mushroom recipes to try: Lion's Mane Steaks
Ingredients
- 1 pre-made pie crust (store-bought or my homemade pie crust)
- 1 pound chanterelle mushrooms, thoroughly cleaned and patted dry (if
- 2-3 large scallions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pinch each salt and pepper
- 7 eggs
- ½ cup milk
- ¼ cup heavy cream (or use half-and-half or more milk)
- 1 teaspoon hot sauce (optional)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded cheddar cheese (or other melty cheese such as Gruyere)
Equipment
- 9 inch pie pan
- Large skillet
- Optional: tongs and paper towels
- Large bowl
- Whisk or fork
- Cutting board, measuring cups and spoons
Instructions
Preheat oven to 375F.
Place the pie crust into the pie dish and crimp it. No need to make it perfect, no one is going to be examining the crust.
Thoroughly clean the chanterelle mushrooms (rinse under water if needed), then pat them dry thoroughly with a paper towel. Roughly chop the mushrooms into ½-1 inch pieces. Dice the scallions. Mince the garlic cloves.
Preheat a large skillet. Add the olive oil, chopped mushrooms and diced scallions. Cook over high heat for about 5 minutes, stirring frequently. The mushrooms will release liquid. Keep cooking until it evaporates off and the mushrooms start to brown gently, then reduce the heat. If you have a LOT of liquid, use tongs and a paper towel to absorb the extra water. Add the minced garlic, a pinch of salt and pepper and stir fry for another minutes.
In a bowl, combine the eggs, milk, cream, hot sauce, salt, pepper, ground nutmeg, and shredded cheese. Whisk together until very well mixed. Add the cooked chanterelles and stir again.
Pour the egg mixture into the prepared pie crust. Bake at 375 for 35-40 minutes, or until the center is completely set and the top is golden brown. Optional: after 30 minutes of baking, add a sprinkle of shredded cheese on top and continue baking. Check on the quiche the last 5 minutes of baking because every oven cooks differently.
Allow to cool for 5-10 minutes, slice, and enjoy!
Kate's cooking tips
- For a richer quiche, use whole milk and half-and-half. For a lighter quiche, use ¾ cup of 2% milk.
- You can always add more cheese. You can stir up to 1.5 cups of cheese into the egg mixture, or you can sprinkle some cheese on top of the quiche after about 25 minutes of cooking.
- Try using different cheeses. Smoked gouda, Comte, Gruyere are great options.
- Cooked bacon or diced ham are always good additions to quiche.
- Feel free to use 8 or 9 eggs for a thicker quiche.
- I recommend washing mushrooms under water to remove all the dirt and debris. Brushing them with a brush or paper towel doesn't get all the dirt off. Yes, this means that your mushrooms will release some extra water in the pan. Use tongs and a paper towel to absorb the extra water and remove it from the pan. You don't want the mushrooms stewing in the liquid for a long time.
- The hot sauce doesn't make this quiche spicy, just adds a little flavor. Skip it if you want.
- Try making 2 quiches at once and freezing one for later! Cook once, eat twice.
Storing, freezing, reheating quiche
Quiche will typically keep well in the fridge for about 3 days. Just cover the quiche with kitchen plastic wrap once it cools down, then refrigerate. It reheats OK in the microwave, but is best reheated in the oven until just heated through.
Quiche can also be made ahead and frozen for up to 1 month. Let the cooked quiche cool down to room temperature, double wrap tightly in plastic wrap, and freeze. You can reheat from frozen (REMOVE THE PLASTIC WRAP FIRST!) at 325F for about 30-40 minutes or until heated through to 165F, or thaw overnight in the fridge and reheat at 325F for about 20 minutes, or until heated through to 165F.
You can also individually wrap quiche slices and reheat those in the oven (AGAIN, WITHOUT PLASTIC WRAP) at 325F for about 10-15 minutes.
Frequently asked questions
If you can't find chanterelles but still want to make a wild mushroom quiche, then a combination of oyster and shiitake mushrooms would be a great option in this quiche.
And if that sounds good to you, be sure to also check out my air fryer oyster mushrooms recipe! It's a great side dish that is a fun change from the usual vegetable sides.
More mushroom recipes to try: Fried King Oyster Mushrooms
The main difference between a quiche and a frittata is that a quiche has a crust. It's typically a pie crust, though there are recipes out there using smashed cooked potatoes or sweet potatoes for the crust. Let's stick with a classic pie crust for this one.
The other difference is that quiches are typically a little richer with more cheese and fattier milk (half and half). Frittatas are typically a little lighter with a splash of milk stirred into the eggs. I have lots of frittata recipes just because they're a little healthier and easier to make: Kale and Potato Frittata, No-Bake Frittata for Two, Roasted Pumpkin Frittata.
As you can see, frittatas can be filled with almost anything! Same goes for quiches. You can definitely make this chanterelle quiche into a frittata by skipping the crust and the half-and-half.
Costco, Whole Foods, Spouts, large Asian grocery stores, and local farmer's markets are your best bet for finding fresh chanterelle mushrooms. They're not always on the produce shelves, but keep an eye out for them. I recommend you SAVE or PIN this quiche recipe so you can come back to it when you find chanterelles.
Chanterelle mushrooms are a bit pricier than "regular" baby bella or white button mushrooms, but their flavor is so worth it. This quiche might cost you $15 in ingredients, but you get 8 servings... versus ordering a wild mushroom quiche at a cafe where each slice is about $12.
Do NOT try to forage for chanterelle mushrooms unless you are an expert or are going with an expert and can confidently identify chanterelles and all poisonous lookalikes (and there ARE poisonous lookalikes). I am a huge fan of foraging and have a few recipes for foraged mushrooms (like these chicken of the woods wings), but you gotta know what you're doing out there.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Chanterelle Quiche
Ingredients
- 1 pre-made pie crust - (unbaked)
- 1 pound chanterelle mushrooms - washed and chopped into ½-1 inch pieces
- 2-3 large scallions - diced
- 2 cloves garlic - minced
- 1 tablespoon olive oil
- 1 pinch each salt and pepper
- 7 eggs
- ½ cup milk
- ¼ cup heavy cream - (or use half-and-half or more milk)
- 1 teaspoon hot sauce - (optional)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded cheddar cheese - (or other melty cheese such as Gruyere)
Special equipment
- Tongs and paper towels
- Whisk or fork or fork
Instructions
- Preheat oven to 375F.
- Place the pie crust into the pie dish and crimp it.
- Thoroughly clean the chanterelle mushrooms (rinse under water if needed), then pat them dry thoroughly with a paper towel. Roughly chop the mushrooms into ½ - 1 inch pieces. Dice the scallions. Mince the garlic cloves.
- Preheat a large skillet. Add the olive oil, chopped mushrooms and diced scallions. Cook over high heat for about 5 minutes, stirring frequently. The mushrooms will release liquid. Keep cooking until it evaporates off and the mushrooms start to brown gently, then reduce the heat. Use tongs and a paper towel to absorb the extra liquid. Add the minced garlic, a pinch of salt and pepper and stir fry for another minutes.
- In a bowl, combine the eggs, milk, cream, hot sauce, salt, pepper, ground nutmeg, and shredded cheese. Whisk together until very well mixed. Add the cooked chanterelles and stir again.
- Pour the egg mixture into the prepared pie crust. Bake at 375 for 35-40 minutes, or until the center is completely set and the top is golden brown. Optional: after 30 minutes of baking, add a sprinkle of shredded cheese on top and continue baking. Check on the quiche the last 5 minutes of baking because every oven cooks differently.
- Allow to cool for 5-10 minutes, slice, and enjoy!
Video
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Kate Vaynshteyn
Monday 1st of December 2025
My meat lover husband tried this quiche and said "wow, this is really good." The chanterelles give this quiche such a nice flavor and texture. This is a favorite "fancy" quiche to make to impress friends and family! I hope you like it as much as we do.