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Vidalia Onion and Mushroom Quiche
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5 from 4 votes

Vidalia Onion and Mushroom Quiche

Vidalia Onion and Mushroom Quiche is perfect for brunch, lunch or a light dinner. This savory quiche combines the flavors of the sweet Vidalia onion with earthy mushrooms to produce an amazing dish. It is complimented by nutty Gruyère cheese and baked in a tender and flaky pâte brisée crust. Leftovers, if any, can be reheated the next day!
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Brunch, Main Course
Cuisine: French
Servings: 6 servings
Calories: 527kcal
Author: Chula King


Pâte Brisée Crust

  • 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon granulated sugar
  • 5 Tablespoons (2.5 ounces, 71 grams) unsalted butter, cold and cut into small pieces
  • 5 Tablespoons (2.5 ounces, 71 grams) Crisco, cold and cut into small pieces (See Tip 1)
  • ¼ cup (2 ounces, 56 grams) ice water

Vidalia Onion and Mushroom Quiche

  • 3 Tablespoons unsalted butter divided
  • 1 ½ pounds Vidalia onions halved through root end peeled, and cut crosswise into ¼-inch slices (about 6 cups) (See Tip 2)
  • ¼ teaspoon dried thyme
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces fresh Cremini mushrooms coarsely chopped (See Tip 3)
  • 2 Tablespoons Madeira (See Tip 4)
  • 3 large eggs
  • ½ cup half-and-half
  • 1 cup (4 ounces, 113 grams) shredded Gruyère cheese (See Tip 5)


Pâte Brisée Crust

  • Preheat oven to 400° F.
  • Add flour, salt, and sugar to food processor. Pulse 4 or 5 times to combine. Add butter and Crisco; pulse to combine until mixture resembles coarse meal, about 8 or 9 pulses.
  • Add ice water to flour mixture; pulse 3 or 4 times until mixture comes together. Test the mixture to see if it comes together in your hand.
  • Empty crust mixture into a 9-inch tart pan with removable bottom. Gently press the dough into the tart pan and up the sides to create the crust. Cover with plastic wrap; smooth out using a straight-sided measuring cup.
  • Place in the freezer for at least 20 minutes.
  • Place on a baking sheet; dock with fork. Place a piece of crumpled parchment paper over the crust, fill with dried beans, pie weights, lentils, rice., etc.
  • Bake for 20 to 25 minutes or until lightly golden in color. Remove parchment paper and weights. Bake an additional 10 minutes or until golden brown. (See Tip 6)

Vidalia Onion and Mushroom Quiche

  • Heat 2 tablespoons of butter in 12-inch skillet over medium heat. Add onions, thyme, salt, and pepper. Cover pan with paper towel and lid. Cook onions for 10 minutes. Remove lid and paper towel; stir. Place clean paper towel over pan and cover; cook an additional 10 minutes. Remove pan from heat. Transfer onions to a bowl and let cool 15 minutes.
  • Take mushrooms by the handful and squeeze to release liquid. Place in paper towels and squeeze again to remove as much liquid as possible.
  • Heat remaining tablespoon of butter over medium-high heat in the same skillet used to cook the onions. Add mushrooms; cook, stirring constantly until liquid evaporates, about 1 to 2 minutes. Add Madeira and continue cooking over medium-high heat until liquid evaporates, about 1 to 2 additional minutes. Remove from heat; transfer to bowl with onions and let cool.
  • Whisk eggs and half-and-half together in large bowl. Stir onions, mushrooms and Gruyère into egg mixture. Spread onion mixture over baked crust (still on baking sheet).
  • Bake at 375°F until center of quiche feels firm to touch, 20 to 25 minutes.
  • Cool on wire rack at least 10 minutes. When ready to serve, remove quiche pan ring; gently slide thin-bladed spatula between quiche pan bottom and crust to loosen, then slide quiche to serving dish. Cut into wedges and serve.
  • Yield: One 9-inch quiche. (See Tip 7)


  1. May use unsalted butter in place of the Crisco. 
  2. If you are unable to get Vidalia onions, you can use another type of sweet onion.
  3. May use white mushrooms instead of Cremini mushrooms.
  4. May use dry Marsala in place of the Madeira, or omit the Madeira all together.
  5. May use Fontina, Emmental or Jarlsberg in place of the Gruyère.
  6. If small cracks develop in quiche crust, brush some of the quiche filling over crack to seal.
  7. Leftovers, if any can be reheated in a 350°F oven for 10 to 15 minutes.


Calories: 527kcal | Carbohydrates: 39g | Protein: 14g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 146mg | Sodium: 618mg | Potassium: 439mg | Fiber: 3g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 8.6mg | Calcium: 218mg | Iron: 2.3mg