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

    Average Rating:

     4 Total Reviews

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    • on August 29, 2009

      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.

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    • on August 30, 2007

      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!

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    • on June 04, 2007

      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.

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    • on July 06, 2004

      I was a little taken aback to see just basil as the herb, but let me tell you it works! I had a little bit of onion I sauteed with the mushrooms (which I sliced for easy serving) and as I didn't have the milk powder I used just 1 1/2 cups regular milk. I also threw in about 3/4 c. cheddar cheese for some added color. This is a wonderful little quiche and I cannot wait for lunch today for the leftovers. Thanks for sharing MEP!

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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%
    Detailed Nutrition Values About Nutrition Info

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