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I've been on a search for a yummy mushroom quiche recipe. My friend showed me how to make one and it's taken me awhile to realize that hers is tooo cheesy and very dense because she doesn't like to add any milk. I've watched people make quiche on YouTube and continued my search until I got here and made this recipe last night. I did change it however because of everything I've learned previously. The changes I made were:
3 cups sliced mushrooms
1 cup of milk
lemon pepper (i didn't like the listed seasonings)
bake pie shells at 425 for 8-10 min from slightly defrosted (no foil)
mix milk, eggs, cheese for each quiche is separate bowls
scatter mushrooms, etc. on bottom of pie shell (don't worry they somehow float up and mix)
pour liquid mixtures into each shell
THEY CAME OUT GORGEOUS AND THE BEST I'VE EVER TASTED !!! Bon Appetit
Lots and lots of veggies in this wonderful egg dish! I made half of this recipe for DH and I last night without the crust since it was just the two of us. I loved the kick that the cayenne gives it. I used fat-free cheddar cheese and skim milk with great results!
It was my first time doing a quiche. This one is very good. Next time I may try to add a different cheese. Cause we weren't able to detect the taste of the cheddar cheese. It's really good with mushrooms, red bell pepper and onion. I wouldn't change that. Thanks Lainey :) Made for Zaar Star Game.
This was a yummy quiche! I added a bit of ham to the peppers, mushrooms and onions, and I didn't have savory, so I used Italian seasoning. The resulting quiche smelled and tasted a bit like pizza. Fantastic! Made for ZWT 3. Thanks Lainey6605!
Very good. I made this on Sunday and we took it as an easy make ahead breakfast during the week. I loved the mix of flavors. This will become one of our regulars since I am always looking for new breakfast ideas.
I love the flavor of this quiche. I left out the red peppers, and substituted white pepper for cayenne, and 1 tsp sage & 1 tsp ground thyme for the savory. I took mine out of the oven at 50 minutes and let it sit for 10, but it was still too wet too cut, so I put it back in the oven for another 10-15 minutes. I guess every oven is different. I also defnitely recommend the deep dish pie crust. I used a regular one, and it overflowed a bit. Good thing I put it on a cookie sheet before putting it in the oven. Maybe that affected the cooking time, but it was definitely needed to keep my oven from needing major clean up. This one would be a good quiche for those that aren't really fond of the mild egg & cheese quiches.
Delicious! This had a wonderful earthy flavor from the mushrooms. I did not have any savory but after doing an online search for substitutions I used a half & half mixture of thyme and sage. This will be a permanent addition to my repetoire.
This is a very tasty and flavorful quiche. I used a sharp cheddar cheese and green bell pepper because I didn't have the red pepper. It would be great with both green and red pepper, too!
Really good and a nice flavor----Thanks for posting.