Mixed Mushroom Quiche Mixed Mushroom Quiche

Author: Canadian Living

Purchased puff pastry makes this quiche a last-minute marvel that's also suitable for a quick dinner. If you like, you can substitute 1-1/2 cups (375 mL) shredded Cheddar or Swiss cheese for the goat cheese.

  • Portion size 6 servings
  • Credits : Holiday Best: 2002



On lightly floured surface, roll out pastry large enough to line bottom and side of 11-inch (28 cm) quiche dish or flan pan with removable bottom. Gently press pastry into pan; trim edges. Sprinkle evenly with goat cheese. Set aside.

In large skillet, melt butter over medium-high heat; sauté onion and mushrooms, stirring often, until liquid is evaporated, about 7 minutes. Add thyme and rosemary. Remove from heat and let cool slightly; spread over goat cheese.

In bowl, whisk together eggs, milk, salt, pepper and cayenne until frothy; pour evenly over mushroom mixture. Bake in bottom third of 400°F (200°C) oven until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 20 to 25 minutes.) Sprinkle with parsley.

Nutritional facts Per serving: about

  • Sodium 425 mg
  • Protein 12 g
  • Calories 326.0
  • Total fat 22 g
  • Cholesterol 111 mg
  • Saturated fat 7 g
  • Total carbohydrate 20 g


  • Iron 16.0
  • Folate 19.0
  • Calcium 9.0
  • Vitamin A 19.0
  • Vitamin C 5.0
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Mixed Mushroom Quiche