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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By jzspaeth_12698778
Oreland, PA
on February 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By sunshine3814
on January 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By pinly_10972632
Carol Stream, IL
on July 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 11 reviews