Mushroom Quiche
Total Time
Prep: 20 min. Bake: 40 min. + cooling
Yield
6 servings
Mushroom quiche is a versatile recipe that's perfect for any meal of the day. By using a premade pie crust, it comes together in no time, too.
Ingredients
- 1 sheet refrigerated pie crust
- 4 cups sliced fresh mushrooms
- 1/2 cup diced onion
- 1/4 cup diced sweet red pepper
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1-1/4 cups whole milk
- 4 large 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 pie crust 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 in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 360 calories, 23g fat (11g saturated fat), 160mg cholesterol, 738mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 13g protein.
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.
Recipe Creator
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