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Mushroom Quiche Recipe

Read Reviews (2)
4.25 2
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Fresh mushrooms and Swiss cheese complement each other in this wonderful dish. Served with fresh fruit, it makes a hearty meal any time of day.—Shelia Hart, Evanston, Wyoming
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES: 6-8 servings

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 4 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 eggs, lightly beaten
  • 1-1/4 cups milk
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 piece) equals 251 calories, 15 g fat (8 g saturated fat), 106 mg cholesterol, 341 mg sodium, 18 g carbohydrate, trace fiber, 10 g protein.

Directions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside.
  2. In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Mushroom Quiche in Taste of Home April/May 1999, p41

Nutritional Facts

1 serving (1 piece) equals 251 calories, 15 g fat (8 g saturated fat), 106 mg cholesterol, 341 mg sodium, 18 g carbohydrate, trace fiber, 10 g protein.

Enjoy this recipe with a sparkling wine.

Reviews for Mushroom Quiche(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 3, 2014

This is my go to recipe. I have adapted it for broccoli onion roasted garlic, and zuchinni onion as well. I reduced the liquid (milk) to 1 cup. However, I use part sour cream part milk. I leave out the savoury. I have changed around the cheeses now and then.

MY REVIEW
Reviewed Apr. 14, 2011

This dish sounded good & it tasted even better! My family really enjoyed it & I plan to make it again.

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