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Mini Mushroom Quiche
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Rating: 5.0/5 (2 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 93
% Daily Value**
Total Fat 7g
Saturated Fat 4g
Unsaturated Fat 0g
Cholesterol 82mg
Sodium 125mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 1g
Protein 4g
Vitamin A  5%Vitamin C  1%
Calcium  3%Iron  2%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mini Mushroom Quiche

Date Added: October 12, 2017


1/4 Teaspoon Salt to taste
1 Onion sliced
1/2 Cup Milk
2 Eggs beaten
3 Tablespoons Flour unsifted
2 Cups Fresh Mushrooms sliced
2 Tablespoons Butter or margarine
1/4 Cup Light Cream or evaporated milk
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1. Lightly grease each muffin cup in microwave safe muffin pan with butter. (Spray vegetable coating can be used). Roll pastry dough out to 1/16th" thickness.

2. Line each cup with a circle of dough, being careful not to stretch dough. Trim and flute edges.

3. Prick sides and bottom of each shell with a fork.

4. Microwave on 2/3 power (med. high) for 4 to 6 mins. or until shells appear flaky.

5. During cooking, rotate 2 to 3 times or as needed. Set aside.

6. Combine onion, mushrooms, and 2 tbsp butter in 1-qt. measure or bowl.

7. Microwave 2 to 3 mins. on Full power. Add flour and mix well. Stir in milk.

8. Microwave 1 to 2 mins. on 2/3 power (med. high) or until mixture boils.

9. Stir a little of the hot mixture into beaten eggs.

10. Stir egg mixture, cream, salt, and pepper into hot mushroom sauce. Spoon mixture into baked shells. Microwave 4 to 6 mins. on 1/2 power (med. ) or until metal knife inserted in center comes out clean. During cooking, rotate 2 times or as needed. For conventional oven - prepare on stove top in frying pan.

11. Saute onions and mushrooms in butter until soft. Sprinkle flour over onions and mushrooms and blend in. Add milk gradually, stirring constantly, over med.

12. heat until mixture boils.

13. Combine ingredients as directed above.

14. Spoon into baked shells; bake at 325 F for 25 mins.

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Dietary Notes:
This recipe is very low-sodium with 124.88mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Mushroom, Onion allergies.
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