Mushroom Quiche

mushroom quiche

mushroom quiche

Mushrooms are compatible with many different ingredients, making mushroom quiche a favorite for vegetarians. Mushrooms are a great meat substitute, adding texture to various vegetarian dishes.

Quick and Easy Mushroom Quiche Recipes

Below are some mushroom quiche recipes which are very basic, and can be altered to your own taste, using various mushrooms, cheeses, or vegetables. These recipes are very adaptable, and can be made ahead of time and frozen, for convenience. The recipes include an oatmeal crust, crustless, or mini mushroom quiche to try. They are simple, quick nutritional recipes that taste great.

Mushroom Quiche With Oatmeal Crustvegetarian seal

Quiche Crust Ingredients:

9-inch pie plate, or casserole dish (prepared with cooking spray)

¾ cups rolled oats

½ cup flour

¼ teaspoon salt

3 tablespoons butter (cold, and cut into small squares)

3 tablespoons buttermilk (cold)

Filling Ingredients:

1 large onion (thinly sliced)

3 tablespoons olive oil

½ teaspoon salt

Dash pepper

16 ounces fresh mushrooms of choice (sliced)

¼ teaspoon dry mustard

¼ to ½ teaspoon dried thyme

3 large eggs

3 egg whites

1 cup evaporated milk

2/3 cup Gruyère or cheese of choice

Quiche Crust Preparation:

Preheat oven to 400 degrees.quiche crust preparation

Process flour and oats (just a few seconds).

Add cubed butter and process until well blended.

Add buttermilk and blend, until it resembles dough.

Remove dough to waxed paper and shape into ball.

Roll to 10-inch circle.

Carefully transfer crust into pie plate.

Bake at 400 degrees for approximately 8-9 minutes.

Filling Preparation:

Saute onions slowly until caramelized.

Remove from skillet, and saute mushrooms.

Mix onions, mushrooms, and spices.

Whip eggs and egg whites, adding milk.

Line the oatmeal crust with cheese.

Pour egg, onion, and mushroom mixture over cheese.

Bake at 400 degrees for 30-35 minutes, or until set.

Crustless Mushroom and Spinach Quiche


9-inch pie plate or casserole dish (prepared with cooking spray)

1 ½ cups fresh mushrooms (sliced)

1 ½ cups zucchini (thinly sliced)

1 cup green pepper (chopped)

1 clove garlic (minced)

2 teaspoons canola oil

1 container (15 ounces) ricotta cheese

1 ¼ cups egg substitute

1 package frozen spinach (10 ounces, thawed, chopped, and drained well)

¾ cup feta cheese (crumbled)

1 tablespoon fresh parsley (minced)

1 ½ teaspoons fresh rhyme (minced)

¼ to ½ teaspoon salt

¼ teaspoon pepper

2 medium tomatoes (seeded, and chopped)


Preheat oven to 350 degrees.

Saute mushrooms, onion, zucchini, and garlic in oil, and drain.

In large bowl, mix egg substitute, and ricotta cheese.

Stir in feta, spinach, thyme, salt, parsley, and pepper.

Combine spinach mixture with mushroom mixture.

Pour into prepared dish.

Bake at 350 degrees for approximately 45-55 minutes, or until mixture is set, and edges are lightly browned.

Let cool for 10 minutes before cutting to serve.

Top each serving with chopped tomatoes.

This recipe serves six, and preparation/baking time is approximately 70 minutes.

Mini Mushroom Quiche


mini mushroom quichemuffin tins prepared with cooking spray

white button mushrooms (8 ounces)

¼ cup green onion (finely diced)

¼ to ½ teaspoon salt

pinch pepper

3 large eggs

2 large egg whites

2 tablespoons cream

1-2 teaspoons Dijon mustard

swiss cheese (2 ounces shredded)


Preheat oven to 325 degrees.

Slice and reserve three mushrooms for topping.

Coat skillet with cooking spray and line with mushrooms for topping in a single layer.

Cook mushrooms without stirring, until mushrooms become reddish brown on one side (approximately 3-5 minutes).

Turn mushrooms, and cook about 3-5 minutes more.

Remove from heat and set aside.

Chop remaining mushrooms, and add onions, pepper, salt, and saute for approximately 8 minutes, stirring occasionally.

Remove from heat, and cool.

In large mixing bowl, whisk eggs, cream, and mustard.

Stir in cheese and mushroom mixture.

Fill each muffin cup approximately ¾ full.

Top each cup with a slice of browned mushroom.

Bake at 325 degrees for approximately 20-25 minutes, until set.

Let cool for about 5 minutes, then run a knife, gently around the edge of each cup, and scoop out with spoon.

The mini mushroom quiches can be served as appetizers when entertaining, and can be frozen for convenience. They are used in gourmet restaurants as appetizers, and can add a tasteful addition to any table. Mushroom quiche is delicious, while providing many nutrients, and is prepared easily, to enjoy now, or later.

Mushroom Facts and information


Did you know that there are over 3,000 varieties of edible mushrooms to choose from, and fresh mushrooms are available all year long. Mushrooms can also be baked, broiled, fried, grilled, sautéed, steamed, or eaten raw, and are a natural source of vitamins B and D.

Mushrooms have very few calories, they are low in carbohydrates and sodium, and they have no cholesterol or fat, and they provide a wide array of health benefits. Some of the most popular varieties of mushrooms used in recipes are oyster, shiitake, button, portabella, and crimini mushrooms. The portabella has a high selenium content, which is known to have cancer-fighting properties. The white button mushroom is full of vitamin D and antioxidants. The shiitake contains vitamin D to boost the immune system, and the oyster mushroom helps to reduce glucose and triglyceride levels in the body.


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