Mushroom Quiche on Whole Wheat Crust

Mushroom Quiche on Whole Wheat Crust:
makes 3 quiche pies


  • 2 whole-wheat frozen pie crusts
  • 6 cups finely chopped mushrooms
  • 5-6 cloves finely chopped garlic
  • 1 bunch chives finely cut about 2 -3 tbsp
  • 2 tsp dry herbs like thyme, rosemary, oregano
  • 8 small sage leaves (optional)
  • Salt and pepper
  • 8 eggs
  • 1 cup sour cream
  • 2 cups milk
  • 1 1/4 cup parmesan cheese
  • 2 cups Swiss gruyere cheese shredded
  • Olive oil

Directions:  Make the filling:

  • Warm 2 tbsp olive oil and sauté garlic until tender. Add sage leaves and sauté until crisp. Add mushrooms and thyme and sauté until mushrooms are soft and moisture is evaporated. Set aside. Wait for mushrooms to cool before you add it to the egg mixture.
  • In a large bowl whisk together eggs, milk, sour cream, salt and pepper. Add chives, 1-cup Parmesan cheese, 2 cups shredded Swiss cheese, black pepper, salt, and mix together Add cooled mushrooms and mix into egg mixture. Taste and adjust for salt.

Prep the pie crusts:

  • Preheat oven 375.
  • Remove pie crusts from packaging and evenly sprinkle 1/4-cup Parmesan cheese at the base of two frozen pie shells. Bake in oven for 10 minutes until cheese is melted. This prevents the liquid quiche mixture from making the crust soggy.  After 10 minutes take out of oven and cover the edges of pie crusts with foil to prevent the edges from burning while quiche is baking. Set aside.

Bake the Quiche:

  • Fill the pie crusts equally with mushroom egg mixture. Top with a rosemary sprig or sage leaves for garnish and bake for 45 -50 minutes until filling is set. A toothpick or knife inserted should come out clean.
  • Take out of oven and let cool for 15 minutes before serving. This gives the quiche a chance to settle and makes it easy to cut.
  • Enjoy quiche with a tossed green salad or soup.



4 thoughts on “Mushroom Quiche on Whole Wheat Crust”

    1. Kids love quiche! It tastes great with a side of salad. I make it often in the summer time becase we can have it with a big salad for dinner, especially when it’s hard to eat spicy Indian food when it too hot outside.

  1. thx for the tip on a soggy-less crust. many years ago i used to make a salmon quiche with a whole wheat crust. it was delicious but a lot of work to make the pie crust – this is much easier and i like that you snapped a pic of the label.
    looks yummy, kalpana!

    1. Thanks Joji! Yeah, I figured out this trick about pre-baking the crust with cheese years ago after my quiches were always soggy at the bottom. This little technique works everytime. Glad you enjoyed. Thanks for commenting 😊.

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