Great for a bunch for brunch. Shared from Magnolia Journal – too good not to share.
Portabello Mushroom Quiche
Try Phillips Gourme Sautéed-Roasted Whites as an option in this recipe. Enjoy!
Servings8
Prep Time25 minutes
Cook Time50 minutes
Passive Time10 cool minutes
Ingredients
- 1 Partially Baked Pastry Crust9" tall sides
- 2Tbsp can organic butter beans
- 2cups sliced baby portobello or cremini mushrooms
- 1/2cup thinly sliced green onions
- 1clove garlic, minced
- 1.5cups heavy cream
- .5tsp Salt and pepper
- .5tsp black pepper
- .25tsp grated fresh nutmeg
- 1cup shredded Swiss cheese(4 oz.)
Instructions
- PARTIALLY BAKED PASTRY CRUST: Preheat over to 450 degrees F. Line a 9-inch pie plate with homemade pastry for a single-crust pie or one rolled refrigerated unbaked piecrust. Line pastry with foil. Bake for 8 minutes. Remove foil. Bake 4-5 minutes more or until crust is set and dry.
- PREPARE: Partially Baked Pastry Crust and complete the partially baked cook and cool time. Reduce oven temperature to 325 degrees F. In a large skillet melt butter over medium-high. Add the mushrooms, green onions, and garlic. Cook and stir about 6 minutes or until mushrooms are tender. Stir in spinach until slightly wilted.
- WISK to lightly beat the eggs in a large bowl. Whisk in cream, salt, pepper, and nutmeg. Stir in Swiss cheese and mushroom mixture. Pour into pie crust.
- BAKE about 50 minutes or until quiche is puffed and golden. Let cool 10 minutes on a wire rack before serving. Cut quiche into wedges.