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    You are in: Home / Recipes / Herbed Mushroom Quiche Recipe
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    Herbed Mushroom Quiche

    Herbed Mushroom Quiche. Photo by Papa D 1946-2012

    1/1 Photo of Herbed Mushroom Quiche

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    HEP MEP's Note:

    This is a nice little quiche from The Runner's Cookbook printed in 1979. I used to make this quite a bit till my husband informed me that he does not like Swiss cheese. Oh well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute mushrooms in margarine or butter.
    2. 2
      Cool to room temperature.
    3. 3
      Drain any liquid that accumulates.
    4. 4
      Preheat oven to 400*F.
    5. 5
      Prick pie crust with a fork several times.
    6. 6
      Pre-bake pastry for 5 minutes.
    7. 7
      In a medium-sized bowl, combine the cheese and basil.
    8. 8
      Place cooled mushrooms in the pie shell.
    9. 9
      Sprinkle cheese-basil mixture over the mushrooms.
    10. 10
      Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
    11. 11
      Pour over cheese.
    12. 12
      Bake 30 minutes or until a knife inserted in the center comes out clean.

    Ratings & Reviews:

    • on August 29, 2009

      55

      Excellent quiche. Great meld of flavors between the mushrooms (baby portobello), cheese and basil. Made as written with the exception of reducing water to 1 cup and adding 1 more egg. This recipe will go into my breakfast cookbook and be made again. Made in memory of MEP.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2007

      55

      Very good. Easy to make, came out perfectly. I substitued skim milk for the nonfat dry milk powder/water; used crimini mushrooms and threw in some cooked onions too. I used light Jarlsberg instead of Swiss. Very tasty -- we'll definitely use this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      This was a big hit with my daughter and everyone else. I used low fat milk instead of the water and dry fat milk powder. I had way too much liquid for the pie crust though. Would cut it down by half a cup of liquid and one egg.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Herbed Mushroom Quiche

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.1
     
    Calories from Fat 249
    52%
    Total Fat 27.7 g
    42%
    Saturated Fat 11.8 g
    59%
    Cholesterol 197.8 mg
    65%
    Sodium 1068.4 mg
    44%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 0.9 g
    3%
    Sugars 14.7 g
    59%
    Protein 26.2 g
    52%

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