Ingredients
-
1/2
-
1
-
1/2
-
1 1/2
-
1
-
3/4
-
1/4
-
1/16
-
1/16
-
4
-
1 1/4
-
3/4
-
1/4
-
2
-
Directions
Herb and Mushroom Quiche – from Get Cracking!, This is one of my favourite quiche recipes I received the recipe card and spice packet from the Egg Producers of Nova Scotia I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss I also go the ‘crustless’ route If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first Then pour the egg mixture on top 😉
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375*. |
|
2
Done
|
If You Are Making a 'crustless' Quiche, Spray a 9" Deep-Dish Pie Plate Well With Cooking Spray. Set Aside. |
|
3
Done
|
Heat Oil in a Large Skillet Over Medium/High Heat. Add Mushrooms and Onions. Cook Until Mushrooms Are Soft. |
|
4
Done
|
Stir in Seasonings and Set Aside to Cool Slightly. |
|
5
Done
|
Whisk Eggs and Cream Until Well Combined. Stir in the Mushroom Mixture, Cheeses and Parsley. |
|
6
Done
|
Pour Into the Pie Shell or Prepared Pie Plate. Bake For Approximately 20 - 25 Minutes, or Until a Knife Inserted Into the Center Comes Out Clean. |
|
7
Done
|
Let Rest For 10 Minutes Before Serving. |
