Herbed Mushroom Quiche

Submitted by HEP MEP

"This is a nice little quiche from The Runner's Cookbook printed in 1979. I used to make this quite a bit till my husband informed me that he does not like Swiss cheese. Oh well."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 3⁄4 teaspoon dried basil
• 3 eggs or 3 egg substitute
• 1 1⁄2 cups water
• 1 teaspoon salt
• 3⁄4 cup nonfat dry milk powder
• black pepper
• 1⁄2 lb fresh mushrooms, cleaned and halved
• 1 tablespoon margarine or 1 tablespoon butter
• 1 9 inch pie shell, unbaked (or pastry-lined quiche pan)
• 1⁄3 lb grated swiss cheese

directions

1. Saute mushrooms in margarine or butter.
2. Cool to room temperature.
3. Drain any liquid that accumulates.
4. Preheat oven to 400*F.
5. Prick pie crust with a fork several times.
6. Pre-bake pastry for 5 minutes.
7. In a medium-sized bowl, combine the cheese and basil.
8. Place cooled mushrooms in the pie shell.
9. Sprinkle cheese-basil mixture over the mushrooms.
10. Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
11. Pour over cheese.
12. Bake 30 minutes or until a knife inserted in the center comes out clean.

Reviews

[Papa D 1946-2012]

Excellent quiche. Great meld of flavors between the mushrooms (baby portobello), cheese and basil. Made as written with the exception of reducing water to 1 cup and adding 1 more egg. This recipe will go into my breakfast cookbook and be made again. Made in memory of MEP.

 

[KLHquilts]

Very good. Easy to make, came out perfectly. I substitued skim milk for the nonfat dry milk powder/water; used crimini mushrooms and threw in some cooked onions too. I used light Jarlsberg instead of Swiss. Very tasty -- we'll definitely use this again!

 

[Chasidar]

This was a big hit with my daughter and everyone else. I used low fat milk instead of the water and dry fat milk powder. I had way too much liquid for the pie crust though. Would cut it down by half a cup of liquid and one egg.

 

[Michelle S.]

I was a little taken aback to see just basil as the herb, but let me tell you it works! I had a little bit of onion I sauteed with the mushrooms (which I sliced for easy serving) and as I didn't have the milk powder I used just 1 1/2 cups regular milk. I also threw in about 3/4 c. cheddar cheese for some added color. This is a wonderful little quiche and I cannot wait for lunch today for the leftovers. Thanks for sharing MEP!