photo by Boomette
- Ready In:
- 1hr 20mins
- 1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
- 4 cups fresh mushrooms, sliced
- 1⁄2 cup onion, diced
- 1⁄4 cup sweet red pepper, diced
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1 1⁄4 cups milk
- 4 eggs, lightly beaten
- 1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450 degrees for 8 minutes.
- Remove foil; bake 5 minutes longer.
- Cool on wire rack.
- Reduce heat to 350 degrees.
- In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
- Drain and set aside.
- In a bowl, combine the cheese and flour.
- Stir in the milk, eggs, savory, salt and cayenne until blended.
- Stir in mushroom mixture.
- Pour into crust.
- Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
- Let stand for 10 minutes before cutting.
Questions & Replies
Got a question? Share it with the community!
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:<br/>3 cups sliced mushrooms<br/>1 cup of milk<br/>lemon pepper (i didn't like the listed seasonings)<br/>bake pie shells at 425 for 8-10 min from slightly defrosted (no foil)<br/>mix milk, eggs, cheese for each quiche is separate bowls<br/>scatter mushrooms, etc. on bottom of pie shell (don't worry they somehow float up and mix)<br/>pour liquid mixtures into each shell <br/><br/>THEY CAME OUT GORGEOUS AND THE BEST I'VE EVER TASTED !!! Bon Appetit
see 4 more reviews
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.
RECIPE SUBMITTED BY
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!