Mushroom Quiche

Total Time

Prep: 20 min. Bake: 1 hour + standing


6-8 servings

Updated: Sep. 24, 2022
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


  • 1 unbaked pastry shell (9 inches)
  • 4 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 cup shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 3 large eggs, lightly beaten
  • 1-1/4 cups whole milk
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  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 in the center comes out clean. Let stand 10 minutes before cutting.

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