Mushroom Quiche

My son gave me a mushroom growing kit for Christmas, and I was forced to resurrect old recipes.  I had forgotten how good quiche can be.  Of course, with all the cream and butter, how could it not be good!


  • 6 eggs

  • 1 pint heavy cream

  • 1/4 teaspoon pepper

  • 2 8-inch partially cooked pastry shells on a baking sheet*

  • 1/4 lb. Swiss cheese, grated

  • 1/4+ cup minced green onions (a medium sized bunch, chopping the bottom half)

  • 6 tablespoons butter

  • 1 1/2 - 2 lbs fresh mushrooms (more or less), sliced

  • Juice from a lemon

Preheat oven to 375° F.

Beat the eggs, cream, grated cheese, and pepper until thoroughly mixed.

Cook the onions in butter in fry pan until they are just beginning to turn translucent.  Add mushrooms and lemon juice. Cook over moderate heat until mushrooms give up their liquid.  Then turn up heat and boil until liquid is completely evaporated and mushrooms are beginning to sauté in their butter.  Turn off heat and let rest off burner for a minute or so until mushrooms cool a bit.

Spoon mushrooms and their butter into pastry shells.  Pour cream, egg and cheese mixture over mushrooms until shells are filled.  Place shells (on the baking sheet*) into the oven and bake 25± minutes until top is a light brown and quiche is a bit puffy.  Do not overcook or quiche will be unpleasantly dry.

Remove from oven and let rest 5-10 minutes.

*  The importance of the baking sheets will become apparent when you try to place the quiche into the oven.  It is almost impossible to do so without spilling some of the liquid.  Without the baking sheet -- what a mess, as the liquid spatters all over the hot oven door and floor.