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Mushroom Quiche
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Friendly URLs: /mushroom-quiche
1.4 hours
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
half and half
fontina cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
egg (large)
half and half
fontina cheese
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
half and half
fontina cheese
all-purpose flour
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 51.2% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.1% of RDA
• Calories: 21.5% of RDA
• Carbs: 10.2% of RDA
• Fat (total lipid): 48.1% of RDA
• Fiber: 9.3% of RDA
• Fructose: 0.0% of RDA
• Protein: 14.4% of RDA
• Sodium: 51.2% of RDA
• Sugar: 8.5% of RDA
• Vitamin A (IU): 18.9% of RDA
• Vitamin B6: 28.5% of RDA
• Vitamin C: 1.7% of RDA
• Iron: 4.6% of RDA
• Magnesium: 12.3% of RDA
• Manganese: 5.0% of RDA
• Niacin: 20.2% of RDA
• Potassium: 12.6% of RDA
• Zinc: 16.3% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
28.1
g
Calories
429
 
Fiber
2.60
g
Iron
0.870
mg
Protein
16.2
g
Sodium
692
mg
Sugars
2.66
g
Fat (total lipid)
29.4
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
1 stick.
 
2/3
cups
+
-
 
chopped, ~3 medium shallots.
 
5
cups
+
-
 
can use assorted such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces, large mushrooms sliced.
 
4
whole
+
-
 
 
2/3
cups
+
-
 
 
1/3
cups
+
-
 
can use any choice of milk.
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1 1/2
cups
+
-
 
(packed) coarsely grated Fontina cheese (about 7 ounces), divided.
 
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INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
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Recipe Short Name:
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PREPARATION
HOW TO PREPARE THE QUICHE CRUST
1.
Follow the steps in the dependent recipe.
2.
Preheat oven to 450°F.
3.
Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish.
4.
Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
PREPARING THE FILLING
5.
Melt butter in heavy large skillet over medium-high heat.
6.
Add shallots; sauté until beginning to soften, about 2 minutes.
7.
Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes.
8.
Transfer to plate; spread out to cool slightly.
9.
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend.
10.
Stir in 1 cup Fontina cheese and sautéed mushrooms.
11.
Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
12.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes.
13.
Let quiche cool before serving.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 429
Protein 16.2 g
Carbohydrates 28.1 g
Iron 0.87 mg
Fiber 2.60 g
Calcium 60.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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