Mushroom Quiche Lorraine – a delicious recipe with pastry shell, mushrooms, green onions, butter, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375u00b0.
2
Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
3
Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
4
Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u00b0. Place quiche on a
5
; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
959
kcal
Calories
76
g
Fat
8
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 unbaked pastry shell (9 inches), 1 cup sliced fresh mushrooms, 1/2 cup chopped green onions, 2 tablespoons butter, and more.
Yes, Mushroom Quiche Lorraine falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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