| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 1/4 pounds mushrooms, sliced
- 3 green onions, minced
- 1 garlic clove, minced
- 3 shallots, minced
- 1 3/4 teaspoons oregano
- 1 3/4 teaspoons basil
- 1 1/4 teaspoons salt
- 3/4 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/2 teaspoon dry mustard
- 4 eggs
- 3/4 cup skim or whole milk, or half-and-half
- 1 unbaked 9-inch pie crust
Instructions
- Position rack in lower 1/3 of oven and preheat to 375 degrees. Melt butter in large skillet over medium-high heat. Saute the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes. In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown-about 35 to 45 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 328 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 125 mg |
| Sodium | 551 mg |
Reviews
This recipe is classic and fantastic! I will definitely make this again.
This was really good! I did tweek it a bit based on other reviews, hence the 3 stars. First, let me say, I LOVE mushrooms and there are a lot in this recipe. Might seem there is more mushroom than egg but I really liked that about it. I cut the oregano, salt and basil down to 1 tsp. I also added those herbs when the mushrooms released their juices and then let the liquid evaporate. You do have to cook it for longer than 2 minutes. I think that might be a misprint. I added the mushrooms then slowly added the egg mixture. This works really well when you have an abundance of filling other than egg. If you love mushrooms, and would be happy with more of a tart than a traditional quiche – this is for you! Will definitely make many times.
This recipe needs some serious tweaking. I agree with others that the spices were a little overbearing so they need to be cut down. Definitely cut down on the amount of mushrooms!! When I tried a slice of mine, it was all mushroom and hardly any egg!! I wanted a quiche with mushrooms in it but instead it seemed like more of a mushroom tart because there was just too much mushroom. I also had a problem with the moisture, it says to cook for 2 minutes until the liquid is evaporated but 2 min is not nearly enough time. I cooked mine longer and still had issues with the consistency. It came out as a wet mushy mess. I think I will try it one more time and adjust it a bit.
I added ricotta as suggested by another user. This was good and would benefit from some spinach or bacon? Yum. That sounds good.
It was easy to make and I will try it again.
not too many eggs and I like that. I also like the skim milk.
It was easy to make and I will try it again.
not too many eggs and I like that. I also like the skim milk.
Who knew living in Wi was possible without cheese. Love it. Can’t have it. The ingredents let me make something for my husband and myself that we can eat together. Thank you. It had enough spices, even without the salt, to make it flavorful. It works great for Lent meal too. Thank you.
DH LOVED this; I thought it was pretty good. Did add 1/2c ricotta. Will chop the mushroom pieces next time as some of the slices were pretty big.
Some pp mentioned they had excess moisture (maybe from mushrooms) but I had no issues. Cooked perfectly in a deep dish pie crust.
This was very good. I made a few differences though. I used fresh basil, parsely, and thyme and didn’t used marjoram, and I stirred in the green onions at the end. I also added about a cup of swiss cheese and alittle less mushrooms. Very good!
Easy recipe and oh so delicious! I thought it looked like a lot of seasoning but in the end it went together well. A great easy dinner – quiche and a salad or quiche and soup. Definitely a keeper.
I used a 10 oz. package of sliced mushrooms, used lots of extra garlic (4 small cloves), cut down on the oregano and basil to just 1 teaspoon, and also cut down on salt to a little less then a teaspoon. I think that 2 tablespoons of butter would have been enough because of the liquid released by the mushrooms (our quiche seemed a bit oily on top and I think that was from the butter). I added a half cup of shredded cheese to the egg/cream mixture and to prepare I just spooned the mushroom mixture into the bottom of the pie shell and then I poured the egg/cream mixture over top. I always put a baking sheet covered with aluminum foil under my quiches in case they decide to run over, but this one had the perfect porportions so it didn’t run. I think if I had used more mushrooms however it might have been a mess. Oh, I thought it was a bit too salty, but that was perhaps because I added the cheese. Next time I won’t add more then a dash of salt because the cheese gives it just enough. ENJOY (even if it is a republican dish hehe)
I made this with some changes. I added half cup of ricotta, used whole milk, lowered the oregano to half a tsp and the basil to one tsp. My friends all loved it.