7 Reviews

As a vegetarian with many non-veggie friends, this is always a winner! :) I have made this quiche soooooo many times, it is a wonder I still have to use the recipe at all! (I always forget what temp, and the amount of milk!) One thing I have been able to omit is the flour and mustard powder in the egg custard... Perhaps this adds some nice flavor, but I have found it tastes just as great without. Also I replace the milk for half and half. Okay, so calorie-wise that won't make people happy - but your tastebuds will love it!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Emily M. March 21, 2016

I prepared this in form of 12 small single quiches using a rectangular pie crust, cutting it is square pieces and placed them in a greased muffin this. I made the half of the filling and it was right for the small quiches. It was really wonderful, I loves the combination of mushrooms and thyme. My friends as well really loved this and they were very surprised of the homemade quiches. Thanks a lot posting this recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
awalde August 25, 2015

Great quiche recipe!! I only made 1/3 of the recipe, using my mini pie dish. I agree with Jackie, next time I would pre-bake the pie crust, as the bottom wasn't a nice flaky crust like the rest of it, but otherwise, wouldn't change anything. Thanks for sharing the recipe. Made for Culinary Quest 2015.

0 people found this helpful. Was it helpful to you? [Yes] [No]
diner524 August 04, 2015

This is a great combination, and quite easy to do. I just made a few minor variations to the posted recipe. I made my own pie crust and put it in a quiche pan. I might pre-bake it a little next time, because the bottom below the filling never seems quite cooked enough for me. I used a leek in place of onion, since I had one in the refrigerator that I needed to use up. Since my mushrooms were quite large, I added them with the leeks and the butter at the same time, throwing in a few sprigs of fresh thyme. When the veggies were done, I removed the thyme but it did infuse the veggies with a nice flavor. I then continued as instructed. A really flavorful quiche that I will enjoy again. Made for Culinary Quest 2015 by a Toasted Tourist.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JackieOhNo! August 03, 2015

i have been using this recipe since 1980, it's my go to quiche that never fails! perfect blend of subtle flavors, and i never get tired of it, i have to careful though not to eat the whole thing! i usually use twice as many mushrooms, more cheese, and i add a bit of nutmeg to the eggs, YUMMY!

0 people found this helpful. Was it helpful to you? [Yes] [No]
bela05 November 16, 2013

This was my first quiche. Wow! Excellent flavor. My only change was that I didn't have the dry mustard, so I used about a teaspoon of Gulden's Mustard. This was so easy to make -- I will definitely use it again. Thanks for posting it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
cndavis500 May 20, 2013

The quiche was very good. The custard filling was tender and held together well. I used thinnly sliced red onions only because already had them cut, but otherwise followed the recipe. The quiche was pretty and served with a green salad made an excellent summer meal. Thank you for sharing the recipe! Made for ZWT7.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Susie D June 19, 2011
Moosewood Swiss Cheese and Mushroom Quiche