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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 10, 2010

      The flavor was ok, just didn't live up to my expectations. I made the quiche as written (no substitutions or additions), and I thought it was a little bland. When I read the recipe, I thought it would be very rich, but the quiche didn't come out that way.

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    • on March 26, 2009

      Oh this was so good, I used regular onion in place of the green as I did not have any green at the time, I also added in chopped fresh garlic when frying the onions in place of the powder, and of coarse cayenne pepper was another addition, sprinkled the top with Parmesan cheese instead of paprika, thanks for sharing BakinB!

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    • on February 04, 2009

      I can't add any more than the previous reviewers. Great quiche and low carb, too! A hit with our family! This is going into my Best of 2009 cookbook! The first entry! Thanks, BakinBaby! Made for Vegetarian Recipe Swap #6.

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    • on January 27, 2009

      This is delicious! I used some leftover multi-grain snack crackers. The filling was very creamy and flavorful. Will be making this again, and trying some variations! Thanks for posting.

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    • on January 25, 2009

      A very tasty quiche which was quick to make and is so much healthier than most quiches. What first drew my attention to this recipe, of course, were the mushrooms in the crust. What a splendid idea! I'll be more adventurous now in what I include in crusts! After much reflection, I decided to use McVities Digestive biscuits. They're English and readily available in Australia, but I don't know how available they are elsewhere. They are ideal for the purpose! The crust was superbly flavoursome (I also added some thyme) and the filling was creamy and delicious: what more could one want? I made mine with low-fat cottage cheese and, in addition to the listed ingredients, I added 1/2 cup middle rashers chopped bacon, 1/2 cup chopped asparagus spears and two tablespoons of layme's excellent Caramelized Onions, and I used freshly ground black pepper instead of cayenne pepper (personal taste preference). Thank you so much for sharing this recipe, BakinBaby! Made for Every Day is a Holiday and will be made again and again!

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    • on January 14, 2009

      I was really surprised by this recipe. I followed Boomette's suggestion and used crushed ritz crackers instead of regular saltines. Other than that, I made as posted. I really enjoyed it. All of the flavors melded together to make a wonderful combination. I want to make the ham and cheddar version next...my DS should like that one!

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    • on December 29, 2008

      oh wow! I didn't know it would be that good. I was skeptical a little bit because of the cottage cheese. But I can't taste it. I think the swiss cheese helps a lot. I used reduced-fat. And to cook the mushrooms, I used 1 tbs of unsalted butter and 1 tbs of extra virgin olive oil. I used reduced-sodium saltine crackers (like Ritz). Even DS likes it (I'm surprised). Thanks BakinBaby. Made for Newest Zaar Tag

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    Nutritional Facts for Mushroom Crust Quiche

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.1
     
    Calories from Fat 156
    65%
    Total Fat 17.4 g
    26%
    Saturated Fat 9.8 g
    49%
    Cholesterol 139.0 mg
    46%
    Sodium 281.9 mg
    11%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.3 g
    9%
    Protein 15.8 g
    31%

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