Marvelous Mushroom Quiche Recipe for Dinner, Lunch or Brunch Dinner Brunch Lunch Vegetarian
A quiche is another one of those classic recipes that just screams for personalization. Anything you can mix with some eggs and cheese and drop in a crust becomes a delicacy. And it is a great way to use up leftovers in the fridge!
This mushroom quiche recipe actually started from one in a diet cookbook, but I added enough to it to probably disqualify it from low-cal fare. It's delish!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 70 minutes
Servings: 4 to 6
Ingredients
- store-bought pie crust, prepared but not baked
- 1 carton (7.5 ounces) vegetable cream cheese spread (I used Philadelphia Brand Garden Vegetable), softened in the microwave for 20 seconds
- 3/4 cup milk (I used almond milk)
- 2 eggs, beaten
- 1/2 teaspoon Penzey’s Justice seasoning (a blend of shallots, garlic, onion, green peppercorn, chives and green onion) or your favorite seasoning blend or garlic powder and onion powder
- 1 cup shredded cheese (I used a mix of Swiss, mozzarella and a fiesta blend)
- 2 tablespoons flour
- 2 cups sliced mushrooms
Here’s how to make it:
- Blend cream cheese with milk together. Add eggs and spices.
- Toss cheese with flour and add to egg mixture. Fold in mushrooms and pour into pie crust.
- Bake in a preheated 350-degree F oven for 50 to 60 minutes or until crust is lightly browned and quiche is set. Use a pie crust ring (or strips of foil) to cover the crust if it is browning too quickly. Let quiche set for 10 minutes before serving.
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