Portabella Mushroom Quiche Recipe

Name: Portabella Mushroom Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/2 lb portabella mushroom, sliced in 1/2-inch pieces; 1 garlic clove, minced; 1/4 cup thinly sliced sun-dried tomato (, the kind packed in oil); Pastry; 1 1/4 cups all-purpose flour; 1 pinch salt; 3 tablespoons chilled butter; 3 tablespoons vegetable shortening; 2 -4 tablespoons milk, ice cold (more may be needed); 1 egg white, unbeaten; Custard; 1 cup whipping cream; 4 egg yolks; 1 pinch salt; 1 pinch cayenne pepper; 1 pinch freshly grated nutmeg; 2 tablespoons slivered fresh basil

Servings: persons

3 tablespoons butter
1/2 lb portabella mushroom, sliced in 1/2-inch pieces
1 garlic clove, minced
1/4 cup thinly sliced sun-dried tomato (, the kind packed in oil)
Pastry
1 1/4 cups all-purpose flour
1 pinch salt
3 tablespoons chilled butter
3 tablespoons vegetable shortening
2 -4 tablespoons milk, ice cold (more may be needed)
1 egg white, unbeaten
Custard
1 cup whipping cream
4 egg yolks
1 pinch salt
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 tablespoons slivered fresh basil

1
Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
2
Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
3
Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
4
Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
5
Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
6
Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
7
Now fill unbaked pie shell with mushroom mix, then pour custard over.
8
Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
9
Let set 5 minutes before cutting.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 18 ingredients. The key ingredients include: 3 tablespoons butter, 1/2 lb portabella mushroom, sliced in 1/2-inch pieces, 1 garlic clove, minced, 1/4 cup thinly sliced sun-dried tomato (, the kind packed in oil), and more.

Yes, Portabella Mushroom 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.

Portabella Mushroom Quiche

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