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Quiche with Mushrooms

 Quiche with Mushrooms
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
4-6 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 unbaked deep-dish pastry shell (9 inches)
  • 4 cups sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced sweet red pepper
  • 1 tablespoon butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/4 cups milk
  • 4 eggs, lightly beaten
  • 1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Directions

  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on a wire rack. Reduce heat to 350°.
  • In a large skillet, saute the mushrooms, onion and red pepper in
  • butter until mushrooms are tender. Drain and set aside. In a large
  • bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt
  • and cayenne until blended. Stir in mushroom mixture. Pour into
  • crust.
  • Bake for 40-50 minutes or until a knife inserted near the center

2 of 2

Quiche with Mushrooms (continued)

Directions (continued)

  • comes out clean (cover edges loosely with foil if needed to prevent
  • overbrowning). Let stand for 10 minutes before cutting. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 319 calories, 20 g fat (9 g saturated fat), 175 mg cholesterol, 712 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g protein.