Traditional Savory Mushroom Quiche
This traditional, egg-based quiche is packed with flavor. Serve this mushroom quiche for a special brunch to really impress your guests. Accompaniments include fresh fruit or steamed vegetables, and whole-grain toast or muffins.
Preparation time: 25 minutes
Cooking time: 35 minutes
Yield: 6 servings
2 tablespoons chopped green onions
1 pound fresh mushrooms
3 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon lemon juice
4 eggs
1 cup 1% milk
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
9-inch pie shell, unbaked in a pie pan
2 ounces Swiss cheese
Paprika
Tomato slices and parsley for garnish (optional)
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Chop the green onions and thinly slice the mushrooms.
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In a medium skillet, heat the olive oil.
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Add the green onions and cook for about 1 minute.
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Add the mushrooms, salt, and lemon juice.
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Cover the skillet and cook over low heat for 10 minutes.
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Remove the cover, increase the heat, and bring the mixture to a boil.
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Cook for another 10 minutes or until the liquid in the pan has evaporated.
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Continue cooking, stirring constantly, for an additional 3 minutes.
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Remove from the heat.
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Preheat the oven to 350 degrees.
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Break the eggs into a medium bowl and beat them lightly with a fork or whisk.
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Stir in the milk, black pepper, and nutmeg.
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Add the mushroom mixture and stir to combine.
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Set the pie shell on a cookie sheet.
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Pour the filling mixture into the pie shell.
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Grate the Swiss cheese and then sprinkle it evenly across the top of the quiche.
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Add a few shakes of paprika for color.
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Place the quiche in the oven and bake for 35 minutes or until browned on top.
Test for doneness by inserting a toothpick or knife in the center. When it comes out clean, the quiche is done.
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Remove from the oven and let stand for 10 minutes.
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Garnish with tomato slices and parsley sprigs, if desired, and serve hot.
Per serving: Calories 344 (From fat 225); Fat 25g (Saturated 7g); Cholesterol 153mg; Sodium 436mg; Carbohydrate 19g (Dietary fiber 1g); Protein 13g.
