Mushroom Quiche
20m prep 55m cook 1h 25m ready
A savory mushroom quiche with cheddar cheese, onions, and red peppers in a flaky pie crust. Perfect for brunch or a light dinner.
Ingredients
- 1 refrigerated pie crust
- 946 ml sliced fresh mushrooms sliced
- 118 ml diced onion diced
- 59.1 ml diced sweet red pepper diced
- 14.8 ml butter
- 237 ml shredded cheddar cheese shredded
- 29.6 ml all-purpose flour
- whole milk
- 4 large eggs lightly beaten
- minced fresh savory minced
- dried savory
- 4.93 ml salt
- 2.46 ml cayenne pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 170 mg
- Iron: 1.09 mg
- Magnesium: 20.4 mg
- Phosphorus: 187 mg
- Potassium: 249 mg
- Zinc: 1.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 refrigerated pie crust
- 14.8 ml butter
- 29.6 ml all-purpose flour
- whole milk
- dried savory
- 4.93 ml salt
- 2.46 ml cayenne pepper
Prepare
- Slice 946 ml sliced fresh mushrooms
- Dice 118 ml diced onion
- Dice 59.1 ml diced sweet red pepper
- Shred 237 ml shredded cheddar cheese
- 4 large eggs, lightly beaten
- Mince minced fresh savory
Let's Cook
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Step 1.
Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
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Step 2.
In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside.
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Step 3.
In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture.
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Step 4.
Pour into crust. Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
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Step 5.
Let stand for 10 minutes before cutting.
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