Herbed Mushroom Quiche

READY IN: 50mins
Recipe by HEP MEP

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.

Top Review by Papa D 1946-2012

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.

Ingredients Nutrition

Directions

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

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