Palatable Two Cheese Baby Portobello Quiche Recipe

Name: Palatable Two Cheese Baby Portobello Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for quiche; 4 tablespoons of olive oil; 3 cloves of fresh garlic - minced; 8 (weight ounces) or 2 1/2 cups of baby Portobello mushroom caps (approximately 2 inches in diameter) - stems removed; 1/4 teaspoon of dried crushed red pepper; 1 cup of shredded extra sharp cheddar cheese; 1 cup of shredded mozzarella cheese; 4 extra large eggs; 1 1/2 cups of heavy cream; 1/4 teaspoon ground black pepper; 1 1/2 teaspoons of salt; 1 refrigerated premade pie crust (15-ounce package) or see instructions below to make your own simple pie crust from scratch.; Muffin tin (12 muffin capacity); Ingredients for Simple Flaky Crust; 1 cup of margarine or vegetable shortening; 3 cups of flour; 1/3 - 1/2 cup of ice water

Servings: persons

Ingredients for quiche
4 tablespoons of olive oil
3 cloves of fresh garlic - minced
8 (weight ounces) or 2 1/2 cups of baby Portobello mushroom caps (approximately 2 inches in diameter) - stems removed
1/4 teaspoon of dried crushed red pepper
1 cup of shredded extra sharp cheddar cheese
1 cup of shredded mozzarella cheese
4 extra large eggs
1 1/2 cups of heavy cream
1/4 teaspoon ground black pepper
1 1/2 teaspoons of salt
1 refrigerated premade pie crust (15-ounce package) or see instructions below to make your own simple pie crust from scratch.
Muffin tin (12 muffin capacity)
Ingredients for Simple Flaky Crust
1 cup of margarine or vegetable shortening
3 cups of flour
1/3 - 1/2 cup of ice water

1
Preparation of Simple Flaky Pie Crust
2
In a large bowl add flour and margarine. Using a fork, press flour and margarine together until uniform. The margarine-flour mixtures should resemble wet oats. Add 1/4 cup of ice water and form flour into a ball. Be sure not to over-work the dough or it will loose it's flaky properties. you may add more ice water (a tablespoon at a time) if you can not form dough into a ball.
3
Leave ball of dough in bowl and cover with plastic wrap. Refrigerate for 30 minutes. After 30 minutes, roll dough out for crust. Crust should be 1/8 of an inch thick.
4
Preparation of Quiche
5
Preheat oven to 425 degrees Fahrenheit.
6
Roll out crust, cut to fit each muffin tin. Make sure crust covers sides of tin.
7
Press tin foil onto each crust to hold shape.
8
Bake for 10 minutes, remove from oven, and reduce oven temp to 400 degrees. Remove foil, you should now see nicely formed crust in the tin.
9
On your stove-top over medium heat in a large skillet, combine olive oil, garlic, mushrooms, and crushed red pepper. Cook till mushrooms become tender (approximately 10 minutes). Remove from heat and drain mushrooms.
10
Place one mushroom cap (stem side up) into each into each of the newly formed crusts.
11
Mix grated mozzarella and grated cheddar cheese together. Then evenly sprinkle into each crust shell.
12
Whisk eggs, heavy cream, black pepper, and salt together in a medium sized bowl. Evenly pour mixture into crust shells.
13
Bake at 400 degrees for 15-17 minutes. The quiche will be done if you poke them with a knife and the knife comes out clean.
14
Enjoy your meal!!

1151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients for quiche, 4 tablespoons of olive oil, 3 cloves of fresh garlic - minced, 8 (weight ounces) or 2 1/2 cups of baby Portobello mushroom caps (approximately 2 inches in diameter) - stems removed, and more.

Yes, Palatable Two Cheese Baby Portobello Quiche 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.

That's it — enjoy your meal!

Palatable Two Cheese Baby Portobello Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions