Portabella Mushroom Quiche

"Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!"
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




  • 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.
  • Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
  • Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
  • 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.
  • Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
  • Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
  • Now fill unbaked pie shell with mushroom mix, then pour custard over.
  • Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
  • Let set 5 minutes before cutting.

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  1. 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.
  2. 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.


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