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Homemade Mushroom Quiche

I.am.Vegetarian's picture
Ingredients
  9 inch whole wheat quiche shell 1 , cooled, glazed with egg white
  Parmesan cheese 1 Ounce (At Room Temperature)
  Green onions 3
  Butter/Margarine 3 Tablespoon
  Mushrooms 12 Ounce
  Lemon juice 1 Tablespoon
  Madeira 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 3
  Dry white wine/Vermouth 2 Tablespoon
  Half and half/Milk 1 Cup (16 tbs)
  Salt 1 Pinch
  Nutmeg 1 Pinch
  Pepper white To Taste, freshly ground
Directions

GETTING READY
1. With a grater or using the metal blade of a food processor, grate the Parmesan.
2. With a knife or in a food processor, mince the green onions.
3. With a knife or the slicing disc of a food processor, slice the mushrooms.
4. In a small bowl, pour the white wine and add enough half & half to make 1 cup.
5. In another bowl, place the eggs.
6. Continue mixing while you pour the half & half mixture, salt, nutmeg and pepper and blend until smooth.
7. Pre-heat the oven to 375°F.

MAKING
8. Place a skillet over medium-high heat and heat the butter.
9. Add the green onions and saute them for 3 minutes.
10. Add the mushrooms and sauté for 2 minutes.
11. Stir in the lemon juice, Madeira and salt.
12. Simmer, covered, for about 5 minutes and then cook uncovered at medium-high until the liquid evaporates and the mushrooms are browned, stirring occasionally.
13. In the quiche shell, spread the Parmesan on the bottom, then the mushroom mixture and place the shell on a cookie sheet.
14. Pour the half & half blend on it.
15. In the oven, place in the center rack, and bake for 35-40 minutes, until custard is firm, puffy and lightly browned.
16. Cool on a wire rack for 10 minutes.

SERVING
17. Serve cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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