{"id":220078,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/quiche-with-mushrooms\/"},"modified":"2024-01-23T15:23:59","modified_gmt":"2024-01-23T21:23:59","slug":"quiche-with-mushrooms","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/quiche-with-mushrooms\/","title":{"rendered":"Mushroom Quiche"},"content":{"rendered":"<p>This savory mushroom quiche features fresh mushrooms, shredded cheese and a rich egg custard set in a buttery crust. It&#8217;s a great make-ahead recipe for delicious <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-brunch-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-brunch-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">brunch ideas<\/a>, holiday celebrations, potlucks or <a href=\"https:\/\/www.tasteofhome.com\/collection\/meal-train-dinner-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/meal-train-dinner-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\">meal train ideas<\/a>. And it freezes like a dream!<\/p>\n<p>Quiche is endlessly versatile, an easy dish to use up fresh ingredients in your refrigerator. Leftover ham? Dice it into bite-sized pieces, and toss it in the filling. Baby spinach looking a little wilted? Cook it down with the sauteed vegetables. You really can&#8217;t go wrong.<\/p>\n<h2>Mushroom Quiche Ingredients<\/h2>\n<ul>\n<li><strong>Deep-dish pastry shell:<\/strong> A <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">premade pie crust<\/a> provides a buttery and flaky base for the quiche. Make sure you use a deep-dish pastry crust to fit all the quiche filling. If you have the time, you can also make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic butter pie pastry<\/a> from scratch.<\/li>\n<li><strong>Mushrooms:<\/strong> Fresh mushrooms are the star of the show in this recipe. While nearly any fresh mushroom will do, cremini or portobellos will provide a bit more flavor than white button mushrooms. Cooking the mushrooms before adding them to the quiche is important to bring out their umami flavor and to remove any excess moisture. Finish off any extras with these <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-mushroom-lovers\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-mushroom-lovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">mushroom recipes<\/a>.<\/li>\n<li><strong>Shredded cheese:<\/strong> Cheddar cheese punches up the flavor and contributes to the creamy texture of the quiche. Both mild and sharp cheddar work well in this recipe.<\/li>\n<li><strong>Eggs and milk:<\/strong> You can&#8217;t have quiche without a rich egg custard. This recipe use a combination of eggs mixed with whole milk.<\/li>\n<li><strong>Herbs:<\/strong> Herbs deliver fresh flavor and aroma. This recipe calls for savory, but <a href=\"https:\/\/www.tasteofhome.com\/article\/herbes-de-provence\/\" data-name=\"www.tasteofhome.com\/article\/herbes-de-provence\/\" data-module=\"content engagement\" data-position=\"embedded links\">herbes de Provence<\/a>, sage, parsley and basil are delicious alternatives. No fresh herbs on hand? Use this handy chart for <a href=\"https:\/\/www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-name=\"www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh to dried herb conversion<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prebake the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946370\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_1_MSedit.jpg?fit=700%2C1024\" alt=\"Pastry shell covered in foil paper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 450\u00b0F. Line an unpricked pie crust with a double thickness of heavy-duty aluminum foil. Bake for eight minutes. Remove the foil, and bake five minutes longer. Cool the shell on a wire rack. Reduce the oven to 350\u00b0.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To avoid a soggy bottom, follow these tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to blind bake pie crust<\/a>.<\/p>\n<h3>Step 2: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946371\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_2_MSedit.jpg?fit=700%2C1024\" alt=\"mushrooms and other ingredients cooked in skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, cook the mushrooms, onion and red pepper in butter until the mushrooms are tender. Drain excess moisture off of the vegetables, and set aside.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946372\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_3_Msedit.jpg?fit=700%2C1024\" alt=\"Eggs and milk in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine the cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until everything is blended.<\/p>\n<h3>Step 3: Add the filling to the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946373\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_4_MSedit.jpg?fit=700%2C1024\" alt=\"Filling the crust wit the mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir the vegetable mixture into the egg mixture. Pour into the prepared pie crust. If necessary, gently stir the mixture with a spoon or fork to break up any clumps.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Place the pie plate on a baking sheet for easier transfer to the oven. Any spillage will end up on the baking sheet, not your floor.<\/p>\n<h3>Step 4: Bake the quiche<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946375\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_6_MSedit.jpg?fit=700%2C1024\" alt=\"Quiche With Mushrooms on a cloth \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the quiche for 40 to 50 minutes or until a knife inserted in the center comes out clean. Cover the edges loosely with foil if needed to prevent overbrowning. Let the quiche stand for 10 minutes before cutting.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Don&#8217;t skip letting the quiche rest before cutting. You want the custard to set so it doesn&#8217;t ooze everywhere. You&#8217;ll get a much cleaner slice once it&#8217;s set properly.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Stir in spinach:<\/strong> Make this quiche green! Add 3 cups fresh spinach to the sauteed vegetables, and cook until wilted.<\/li>\n<li><strong>Add bacon:<\/strong> To add some savory smokiness, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-bacon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\">cook bacon<\/a> until crisp, then crumble and add it to the egg custard mixture before baking.<\/li>\n<li><strong>Switch up the cheese:<\/strong> This recipe calls for cheddar cheese, but other classic quiche cheeses include Gruyere and Swiss. Feta and goat cheese are particularly flavorful options, as well. Or simply use a mixture of your favorite cheeses.<\/li>\n<li><strong>Make a crustless quiche<\/strong>: To make a crustless mushroom quiche, generously grease a deep-dish pie pan with butter or cooking spray, then add the quiche filling directly to the dish. Cook at 350\u00b0 for 40 to 50 minutes or until a knife inserted into the center of the quiche comes out clean.<\/li>\n<\/ul>\n<h2>How to Store Mushroom Quiche<\/h2>\n<p>Cover the quiche with plastic wrap, or place slices in an airtight container, and store in the refrigerator for up to three or four days. Reheat in a 350\u00b0 oven for 15 to 20 minutes or until the center reaches 165\u00b0.<\/p>\n<h2>Can you freeze mushroom quiche?<\/h2>\n<p>Mushroom quiche is perfect for freezing. After baking, let it cool to room temperature. Wrap in a double layer of plastic wrap followed by a layer of foil. Label with the date, and store flat in the freezer for up to three months. When ready to bake, unwrap completely, let it sit on the counter for 30 minutes, and cook in a 350\u00b0 oven for 60 to 70 minutes.<\/p>\n<h2>Mushroom Quiche Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946376\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_7_MSedit.jpg?fit=700%2C1024\" alt=\"Quiche With Mushrooms served in a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>At what temperature do you serve quiche?<\/h3>\n<p>Quiche is typically served at room temperature. However, if you prefer, you can serve it warm or even slightly chilled.<\/p>\n<h3>What can you serve with mushroom quiche?<\/h3>\n<p>Serve a crisp salad with mushroom quiche. It&#8217;s a perfect staple for any brunch table, along with an assortment of <a href=\"https:\/\/www.tasteofhome.com\/collection\/scone-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/scone-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">scones<\/a>, fresh <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-cinnamon-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/best-cinnamon-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\">cinnamon rolls<\/a>, and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/red-roasted-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/red-roasted-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted potatoes<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Mushroom quiche is a versatile recipe that&#8217;s perfect for any meal of the day. By using a premade pie crust, it comes together in no time, too.<\/p>\n","protected":false},"author":7801,"featured_media":1946626,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304275,304287,306928,306910,304292,305487,307033,303966,304988,303887,306848,304297,304268,307688,303991,306570,324623,304243,304020,304005,304150,303883,307614,305031],"categories-v2":[308500,309439,308295,308300,309924,309906,308481,308305,310796,310079,308495,308935,308478,309603,308308,259483,310663,308515,312454,309177,309586,308594,308549,309434,308476,310591,308975],"coauthors":[145797],"recommended_recipes":[{"post_title":"Ham and Cheese Quiche","post_link":"\/recipes\/ham-n-cheese-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Cheese-Quiche_EXPS_FT24_20249_0417_JR_01.jpg"},{"post_title":"Mushroom Asparagus Quiche","post_link":"\/recipes\/mushroom-asparagus-quiche\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Asparagus-Quiche_EXPS_MRMZ16_35540_B09_16_2b.jpg"},{"post_title":"Cheese and Fresh Herb Quiche","post_link":"\/recipes\/cheese-and-fresh-herb-quiche\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps79855_SD153320B12_04_7b.jpg"},{"post_title":"Broccoli Ham Quiche","post_link":"\/recipes\/broccoli-ham-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broccoli-Ham-Quiche_EXPS_FT23_14120_ST_1207_3.jpg"},{"post_title":"Pork Chops & Mushrooms","post_link":"\/recipes\/pork-chops-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-Chops-Mushrooms_EXPS_FT23_59062_ST_1108_6.jpg"},{"post_title":"Basic Quiche","post_link":"\/recipes\/basic-quiche\/","post_image":"\/wp-content\/uploads\/2024\/03\/Basic-Quiche_EXPS_TOHVP24_275218_JH_02_06_Quiche_2.jpg"},{"post_title":"Mushroom Broccoli Quiche","post_link":"\/recipes\/mushroom-broccoli-quiche\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Broccoli-Quiche_exps18183_SD143203B10_17_2bC_RMS.jpg"},{"post_title":"Bacon and Cheese Quiche","post_link":"\/recipes\/bacon-swiss-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bacon-Swiss-Quiche_EXPS_TOHPP19_40204_B08_23_1b.jpg"},{"post_title":"Sausage Mushroom Quiche","post_link":"\/recipes\/sausage-mushroom-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15343_QC10187C15.jpg"},{"post_title":"Mushroom-Gouda Quiche","post_link":"\/recipes\/mushroom-gouda-quiche\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps195285_SND163615B04_06_2b.jpg"},{"post_title":"Meat-and-Potato Quiche","post_link":"\/recipes\/meat-and-potato-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Meat-and-Potato-Quiche_EXPS_BFBZ19_5963_B01_16_7b.jpg"},{"post_title":"Mushroom Quiche Lorraine","post_link":"\/recipes\/mushroom-quiche-lorraine\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33081_SD1194411D55B.jpg"},{"post_title":"Vegetable Ham Quiche","post_link":"\/recipes\/vegetable-ham-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25110_TH10602D18.jpg"},{"post_title":"Pork Scallopini with Mushrooms","post_link":"\/recipes\/pork-scallopini-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps87624_SD143207A05_30_6b.jpg"},{"post_title":"Peas with Mushrooms","post_link":"\/recipes\/peas-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1283_TH2028C11.jpg"},{"post_title":"Mushroom Quiche","post_link":"\/recipes\/mushroom-quiche\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Smoky Quinoa with Mushrooms","post_link":"\/recipes\/smoky-quinoa-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps88409_TH163619B10_01_5b.jpg"},{"post_title":"Tomato-Onion Quiche","post_link":"\/recipes\/tomato-onion-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42475_CFT1437885D33B.jpg"},{"post_title":"Mushroom Casserole","post_link":"\/recipes\/mushroom-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Mushroom Omelet","post_link":"\/recipes\/mushroom-omelet\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Quiche-with-Mushrooms_EXPS_FT23_23197_JR_1208_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/quiche-with-mushrooms\/","name":"Mushroom Quiche","datePublished":"2018-01-01","dateModified":"2024-01-23","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Quiche-with-Mushrooms_EXPS_FT23_23197_JR_1208_5.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Dinner","Lunch"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prebake the crust","text":"Preheat the oven to 450\u00b0F. Line an unpricked pie crust with a double thickness of heavy-duty aluminum foil. Bake for eight minutes. Remove the foil, and bake five minutes longer. Cool the shell on a wire rack. Reduce the oven to 350\u00b0. Editor's Tip: To avoid a soggy bottom, follow these tips on how to blind bake pie crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_1_MSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"In a large skillet, cook the mushrooms, onion and red pepper in butter until the mushrooms are tender. Drain excess moisture off of the vegetables, and set aside. In a large bowl, combine the cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until everything is blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_2_MSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the filling to the crust","text":"Stir the vegetable mixture into the egg mixture. Pour into the prepared pie crust. If necessary, gently stir the mixture with a spoon or fork to break up any clumps. Editor's Tip: Place the pie plate on a baking sheet for easier transfer to the oven. Any spillage will end up on the baking sheet, not your floor.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_4_MSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the quiche","text":"Bake the quiche for 40 to 50 minutes or until a knife inserted in the center comes out clean. Cover the edges loosely with foil if needed to prevent overbrowning. Let the quiche stand for 10 minutes before cutting. Editor's Tip: Don't skip letting the quiche rest before cutting. You want the custard to set so it doesn't ooze everywhere. You'll get a much cleaner slice once it's set properly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Quiche-with-Mushrooms_FT23_23197_JR_1208_6_MSedit.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 360 calories","fatContent":"23g fat (11g saturated fat)","cholesterolContent":"160mg cholesterol","sodiumContent":"738mg sodium","carbohydrateContent":"26g carbohydrate (6g sugars","fiberContent":"1g fiber)","proteinContent":"13g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"debmphilli"},"reviewBody":"I just made this and it was amazing !!!!We recently moved and I had no flour but I substituted bisquick for the flour and made it with mushrooms and spinach! It was very yummy :-) thanks for the great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"anorowzi"},"reviewBody":"Great flavor!! I made this as written except subbed fresh parsley instead of savory and added a dash of ground nutmeg. The Cayenne may be too spicy for some - perhaps cut back to 1\/4 tsp. I used the full 1\/2 tsp and it was a tad on the spicy side. My husband usually hates quiche but he loved this one! I used 2, 8-oz. cartons of sliced white mushrooms and sliced them thinner and sauteed in a separate pan until they were golden brown. I used store-bought 9-in deep dish frozen pie shells. It was too much filling for 1 crust. So, I added another egg and 1\/4 cup milk and 1\/4 cup cheese. Split between 2 pie crusts and baked for 30-35 min. I think the crusts would've held even another egg, 1\/4 cup milk and cheese. Also, when I prebaked the first crust at 450 the edges got too brown - that's why I went ahead and prebaked a second crust using the package directions (375). I covered the first crust edges with foil before baking filled quiches. Next time I make this recipe I will just go ahead and plan on making 2.- It's that good! If I wanted to make just one I would probably cut back to 3 eggs, 1 cup milk, 3\/4 cup cheese, 1\/4 tsp. cayenne and measure the mushrooms more carefully - maybe only use  1- 8-oz carton. I gave the reciepe 5 stars for flavor. It should probably be 4 stars due to instructions. Instuctions should say followi pie crust directions for blind baking and most quiche recipes add the solid ingredients to crust first then pour the liquid filling over. I should've known better, but a novice wouldn't.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amberleep"},"reviewBody":"This is the first time I've ever made a quiche and this recipe was SO easy! It is so delicious, it has some really great flavors going on! I added a few pieces of crispy crumbled bacon and that just put it over the top! I'd highly recommend this recipe to everyone!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"djv74"},"reviewBody":"Great recipe! I substituted sage for the savory, which is difficult to find, and left out the cayenne. Doubled the recipe and used a homemade savory pie crust of just butter, flour and water.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CaryHerold"},"reviewBody":"I thought it might be bland, but it was delicious. I did only go with the smaller amount of cayenne pepper, but I don't think it would have overpowered it. My company and husband loved it too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23197","romance_copy_dek":"Mushroom quiche is a versatile recipe that's perfect for any meal of the day. 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I did only go with the smaller amount of cayenne pepper, but I don&#039;t think it would have overpowered it. My company and husband loved it too!","CommentId":1,"DateRated":"10\/25\/2019 20:34","GUID":"964a1d4e2e454aa8a30291793294750a","MemberId":9723725,"Rating":5,"ScreenName":"Cary","SubmittedDate":"10\/25\/2019 20:34"},{"Comment":"<p>Great recipe! I substituted sage for the savory, which is difficult to find, and left out the cayenne. Doubled the recipe and used a homemade savory pie crust of just butter, flour and water.<\/p>","CommentId":2,"DateRated":"04\/26\/2015 10:04","GUID":"ec4e1b6587a547a78e732a35dd1fe802","MemberId":8351311,"Rating":5,"ScreenName":"djv74","SubmittedDate":"04\/26\/2015 10:03"},{"Comment":"<p>Great flavor!! I made this as written except subbed fresh parsley instead of savory and added a dash of ground nutmeg. The Cayenne may be too spicy for some - perhaps cut back to 1\/4 tsp. I used the full 1\/2 tsp and it was a tad on the spicy side. My husband usually hates quiche but he loved this one! I used 2, 8-oz. cartons of sliced white mushrooms and sliced them thinner and sauteed in a separate pan until they were golden brown. I used store-bought 9-in deep dish frozen pie shells. It was too much filling for 1 crust. So, I added another egg and 1\/4 cup milk and 1\/4 cup cheese. Split between 2 pie crusts and baked for 30-35 min. I think the crusts would&#39;ve held even another egg, 1\/4 cup milk and cheese. Also, when I prebaked the first crust at 450 the edges got too brown - that&#39;s why I went ahead and prebaked a second crust using the package directions (375). I covered the first crust edges with foil before baking filled quiches. Next time I make this recipe I will just go ahead and plan on making 2.- It&#39;s that good! If I wanted to make just one I would probably cut back to 3 eggs, 1 cup milk, 3\/4 cup cheese, 1\/4 tsp. cayenne and measure the mushrooms more carefully - maybe only use  1- 8-oz carton. I gave the reciepe 5 stars for flavor. It should probably be 4 stars due to instructions. Instuctions should say followi pie crust directions for blind baking and most quiche recipes add the solid ingredients to crust first then pour the liquid filling over. I should&#39;ve known better, but a novice wouldn&#39;t.<\/p>","CommentId":3,"DateRated":"08\/31\/2014 14:35","GUID":"4597b8ae918943bca54d297cf1226520","MemberId":7964293,"Rating":5,"ScreenName":"anorowzi","SubmittedDate":"08\/31\/2014 14:27"},{"Comment":"","CommentId":4,"DateRated":"03\/05\/2013 22:54","GUID":"6dd6ebd7d9aa49b88c64d484dc9b088a","MemberId":3708495,"Rating":5,"ScreenName":"geiserk","SubmittedDate":"03\/05\/2013 22:54"},{"Comment":"<p>I just made this and it was amazing !!!!<\/p><p>We recently moved and I had no flour but I substituted bisquick for the flour and made it with mushrooms and spinach! It was very yummy :-) thanks for the great recipe!<\/p>","CommentId":5,"DateRated":"01\/05\/2012 15:23","GUID":"6169e132b1cc40e9b0481c0fb72f7af7","MemberId":5681377,"Rating":5,"ScreenName":"debmphilli","SubmittedDate":"01\/05\/2012 15:23"},{"Comment":"<p>This is the first time I've ever made a quiche and this recipe was SO easy! It is so delicious, it has some really great flavors going on! I added a few pieces of crispy crumbled bacon and that just put it over the top! I'd highly recommend this recipe to everyone!<\/p>","CommentId":6,"DateRated":"05\/01\/2010 11:28","GUID":"53bb1329b2c54ceda7eac1f22dbfcc77","MemberId":4852068,"Rating":5,"ScreenName":"Amberleep","SubmittedDate":"05\/01\/2010 11:28"},{"Comment":"","CommentId":7,"DateRated":"02\/17\/2008 05:59","GUID":"525B9D56BDCB46C0A1BC2F4244529530","MemberId":772536,"Rating":5,"ScreenName":"riddlebit","SubmittedDate":"02\/17\/2008 05:59"},{"Comment":"","CommentId":8,"DateRated":"08\/01\/2006 10:33","GUID":"c9d065bdfde44946bd850b86c9e76c05","MemberId":1013638,"Rating":5,"ScreenName":"acplayer","SubmittedDate":"08\/01\/2006 10:33"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51675,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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