Portabella Mushroom Quiche

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!

Ingredients Nutrition


  1. Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
  2. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
  3. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
  4. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
  5. Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
  6. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
  7. Now fill unbaked pie shell with mushroom mix, then pour custard over.
  8. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
  9. Let set 5 minutes before cutting.
Most Helpful

Time for you to try it Lennie! It's delicious, the addition of the sun dried tomatoes give this quiche a lovely flavour. I used the pastry from this recipe, very good. Will be making this one again.

Evie* February 13, 2002

This was my first attempt at a quiche and it turned out great! I hate making pie crusts so I used a frozen Marie Callendars. The flavors went together very well. Turns out my husband loves quiche even though he'd never had it before! Thanks for the recipe.

Engrossed November 18, 2006