Portabella Mushroom Quiche

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“Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!”
1hr 15mins

Ingredients Nutrition


  1. Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
  2. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
  3. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
  4. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
  5. Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
  6. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
  7. Now fill unbaked pie shell with mushroom mix, then pour custard over.
  8. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
  9. Let set 5 minutes before cutting.

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