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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 19, 2009

      A very different quiche and very good!! I used portabello mushrooms for this and cheddar cheese. I also grated some nutmeg on top. I chopped up the mushrooms in a food processor to make it easy. I also fried up some onion and mixed it in with the egg mixture. Good little recipe.

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    • on January 26, 2008

      This was a very nice surprise! Not at all quiche tasting, but really interesting. I added some chopped tomatoes to the top and they matched very well with the onion. I used low fat ingredients with good results. Will play around with different veggies...this seems really versatile. Thanks for sharing!

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    • on September 03, 2006

      This turned out very tasty. I loved the mushroom crust. Not only do you get to avoid making and eating a regular pie crust, but it tastes really good. I used low fat cheeses for the filling and added a bit more spices, but otherwise made as directed. We will make this again for sure. It makes a lovely weeknight meal as it is easy to put together and tastes great. Thanks for posting!

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    Nutritional Facts for Mushroom Crust Quiche

    Serving Size: 1 (139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.3
     
    Calories from Fat 192
    57%
    Total Fat 21.3 g
    32%
    Saturated Fat 11.8 g
    59%
    Cholesterol 206.9 mg
    68%
    Sodium 706.4 mg
    29%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.6 g
    10%
    Protein 22.0 g
    44%

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