Mushroom Quiche



• Nonstick cooking spray

• 1 ¼ cups sliced mushrooms

• 3 green onions, finely chopped

• 1 clove garlic, finely chopped

• 1 1⁄2 teaspoons dried oregano

• 1⁄4 teaspoon salt

• 1⁄4 teaspoon dried thyme

• 1⁄2 teaspoon dried mustard or 1 tablespoon regular mustard

• 3⁄4 cup nonfat milk

• 2 teaspoons dried basil

• 1 teaspoon dried marjoram

• 1⁄4 teaspoon ground black pepper

• 1 cup egg substitute

• 1⁄2 cup shredded low-fat cheddar cheese


1. Place an oven rack in the lower third of the oven. Preheat oven to 375 ̊F.

2. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.

3. Saute mushrooms, green onions, and garlic until tender, about 5 minutes.

4. Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes.

5. Let the mushroom mixture cool for about 5 minutes.

6. In a medium bowl, combine egg substitute, milk, and cheese; beat well.

7. Combine the batter with the mushroom mixture and pour into a 10-inch pie dish. 8. Bake for 35 to 45 minutes until filling is puffed, set, and starting to brown.

Serve while hot. Makes six servings.


Posted in FoodBank CookBook

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook