Mushroom Quiche Lorraine Recipe

4.5 5 7
Mushroom Quiche Lorraine Recipe
Mushroom Quiche Lorraine Recipe photo by Taste of Home
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Mushroom Quiche Lorraine Recipe

Read Reviews
4.5 5 7
Publisher Photo
Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 eggs
  • 1-1/4 cups half-and-half cream
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 bacon strips, cooked and crumbled

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. Remove from the oven; reduce heat to 375°.
Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Mushroom Quiche Lorraine in Simple & Delicious March/April 2008, p55

Nutritional Facts

1 piece: 404 calories, 28g fat (15g saturated fat), 204mg cholesterol, 378mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 14g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 eggs
  • 1-1/4 cups half-and-half cream
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 bacon strips, cooked and crumbled
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.
  2. Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
  3. Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Mushroom Quiche Lorraine in Simple & Delicious March/April 2008, p55

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Reviews forMushroom Quiche Lorraine

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MY REVIEW
Summy User ID: 1386846 217095
Reviewed Jan. 6, 2015

"This is the perfect quiche recipe. I've made many quiches in my life, but this one always gets people to say, "Wow, Sum! Yum!" I sometimes add cooked spinach, and I've used cheddar cheese and even provolone. I often use more bacon and mushrooms."

MY REVIEW
loves2cooktwinmom User ID: 6771565 157330
Reviewed Dec. 4, 2012

"This recipe is so good. I've made it so many times. I love that it is so easy to make."

MY REVIEW
Rockamama User ID: 1263362 158890
Reviewed Oct. 31, 2012

"I completely omit the crust. It's unnecessary and adds unwanted carbs. I simply pour the mixture in a greased casserole and bake as directed. Delicious!"

MY REVIEW
MrsHanna User ID: 5477667 158889
Reviewed May. 9, 2011

"I used this recipe to make Quiche for the first time for Mother's Day. I modified the recipe by adding zuchinni, using cheddar instead of swiss and ham instead of bacon. I had to cook it longer than the recipe states but it was worth it and turned out great!"

MY REVIEW
[email protected] User ID: 1202636 164109
Reviewed Nov. 28, 2009

"I omitted the bacon and it was still delicious. I double wrapped the edges and bottom to prevent spillage."

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