Prep 20 mins
Cook 30 mins
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.
- 3⁄4 teaspoon dried basil
- 3 eggs or 3 egg substitute
- 1 1⁄2 cups water
- 1 teaspoon salt
- 3⁄4 cup nonfat dry milk powder
- black pepper
- 1⁄2 lb fresh mushrooms, cleaned and halved
- 1 tablespoon margarine or 1 tablespoon butter
- 1 9 inch pie shell, unbaked (or pastry-lined quiche pan)
- 1⁄3 lb grated swiss cheese
- Saute mushrooms in margarine or butter.
- Cool to room temperature.
- Drain any liquid that accumulates.
- Preheat oven to 400*F.
- Prick pie crust with a fork several times.
- Pre-bake pastry for 5 minutes.
- In a medium-sized bowl, combine the cheese and basil.
- Place cooled mushrooms in the pie shell.
- Sprinkle cheese-basil mixture over the mushrooms.
- Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
- Pour over cheese.
- Bake 30 minutes or until a knife inserted in the center comes out clean.
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.
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!
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.