Portobello Mushroom Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
• 3 tablespoons butter • 1/2 lb portabella mushroom, sliced in 1/2-inch pieces • 1 garlic clove, minced 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. Sauté mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes.
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, and 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.
Number of Servings: 6
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
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, and 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.
Number of Servings: 6
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 444.3
- Total Fat: 36.0 g
- Cholesterol: 225.6 mg
- Sodium: 161.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.3 g
- Protein: 7.2 g
Member Reviews