Zutaten für Mushroom Quiche
- Pastry Shells
- Fresh Mushrooms
- Onion
- Sweet Red Pepper
- 1 tablespoon butter
- Cheddar Cheese
- All Purpose Flour
- 2 cups milk
- 3 large eggs
- Fresh Savory
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
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Zubereitung von Mushroom Quiche
- Preheat oven to 450°F (232°C). Line a 9-inch unbaked pie crust with a double thickness of heavy-duty aluminum foil.
- Blind bake the crust: Bake for 8 minutes.
- Remove the foil and bake for an additional 5 minutes.
- Remove from oven and let cool completely on a wire rack.
- Reduce oven temperature to 350°F (177°C).
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add 8 ounces of sliced mushrooms, 1/2 cup chopped onion, and 1/2 cup chopped red bell pepper. Sauté until mushrooms are tender, about 8-10 minutes.
- Drain any excess liquid from the mushroom mixture and set aside.
- In a large bowl, whisk together 1 1/2 cups shredded cheddar cheese and 2 tablespoons all-purpose flour.
- Gradually whisk in 2 cups milk, 3 large eggs, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt. (Optional: Add 1/4 teaspoon savory if available).
- Gently fold in the sautéed mushroom mixture.
- Pour the filling into the cooled pie crust.
- Bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Let the quiche stand for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
12g
Fat
75g
Carbs
11g
