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Mushroom Quiche Lorraine

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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 large eggs
  • 1-1/4 cups half-and-half cream
  • 1/8 teaspoon pepper
  • 1 cup 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 in the center comes out clean. Let stand for 5 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 piece: 404 calories, 28g fat (15g saturated fat), 204mg cholesterol, 378mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 14g protein.
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