Mushroom Quiche

Mushroom Quiche

4 reviews, 4.2 star(s). 100% would make again

Ready in 1 hour 10 minutes

adapted from my friend Shelly's recipe, 1998

Ingredients

1 frozen pie crust
1 Tbs butter; softened
1/4 cup Butter; melted
1/2 lb Mushrooms; sliced
2 Tbs scallions; minced
3/4 tsp Salt
1/4 tsp Pepper
4 Eggs; beaten
2 cups Cream
4 oz shredded Swiss cheese

Original recipe makes 0 Servings

 

Preparation

1 Brush the 1 T softened butter on the crust. Melt the 1/4 c butter and saute the mushrooms and scallions. Add the salt and pepper. Cook till tender.

2 Mix the beaten eggs, cream, the cheese. Then add in the vegetable mixture. Pour it into the pie crust. Bake at 425 degrees for 15 minutes. Then turn it down to 325 degrees and cook for 35 mins or until a toothpick comes out clean.

Alert editor   

Quiche pre-baking.
Yfandes

Quiche with cheese added, pre egg mixture.
Yfandes

Mushroom and scallions added.
Yfandes


ees55

Finished Quiche with romano cheese sprinkled on top.
Yfandes

Calories Per Serving: 5607 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Comment or review

Needed to cook longer. I loved it since I love mushrooms!
dcamero 3y ago

I believe all her ingredients may have been out of the fridge for a while. Cold cream and eggs, add a good ten mins to the cooking time. Good recipe, adaptable simple and tasty
Seanatbigoven 3y ago

I might cook this ahead, and then reheat in the morning. If you prepare it and then COOK it in the morning, I think the crust would be soggy.
bkprice13 6y ago

is this something i can prepare the night before then cook it in the morning?
marley1082 6y ago

This was a very easy quiche to make. I used half and half instead of cream, and cheddar instead of swiss. After the first 15 minutes, I sprinkled a handful of romano cheese on top before reducing the heat. I also covered the edges of the pie crust with foil after the first 15 minutes to prevent burning, and removed it for the last 5 minutes. Next time I think I may try using leeks and goat cheese as a variation.
Yfandes 7y ago

[I posted this recipe.]
bkprice13 8y ago

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