Mushroom Mustard Quiche

Mushrooms are expensive, and very perishable, which means that the ones that no one buys on the weekends go to half price at Kroger on Monday.

I bought a large container of Baby Bellas. Sauteed till soft in butter and chicken broth, they became the main ingredient in this quiche.

The ingredients are:


6 eggs

1 pie crust. I used store bought- standard 9 inch

2 cups grated cheese. (I used Jarlsberg).

Salt to taste

1/4 cup heavy cream

1 stick unsalted butter.

1/4 cup chicken broth

2 cups sauteed sliced mushrooms

2 tablespoons of Dijon mustard

4-5 slices of a ripe tomato-optional, but pretty and tasty.

2 slices of crisp bacon,cut into small pieces. Add more if you like.


First I pricked the pie crust all over with a fork, then placed foil over it, then weighted the foil down with lentils, though beans would do. I baked the crust in a pre-heated oven for 12 minutes at 425 degrees. Then I took it from the oven, carefully removed the foil and lentils and added the filling. I baked the quiche for 45 minutes at 350 degrees.

To make the filling I sauteed the mushrooms in 1 stick of butter with 1/4 chicken broth added. I sauteed over medium heat until the mushrooms were soft and the broth and mushroom juice were reduced and no longer watery. I added sea salt to taste.

In a large bowl I mixed the grated cheese, the eggs, the cream, and two tablespoons of mustard along with the bacon bits. Then I added the mushrooms.

I poured the mixture into the pie shell, garnished with the tomatoes, and baked it as described above.

A nice brunch dish-