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Mushroom Quiche

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Ready In: 1 hour 15 minutes
Serves: 6
Gluten-freeLow Added SugarVegetarian
Serve this dish with whole wheat toast and 100% orange juice for a balanced start to your day.

What you'll need

Measuring cups
Measuring spoons
Sharp knife
Large skillet
Spatula or spoon
Medium bowl
10-inch pie dish
Oven mitt
Cutting board


Serves 6
of Nonstick Cooking Spray
1 1/4 cups Mushrooms sliced
3 Green Onions finely chopped
1 clove Garlic finely chopped
1 1/2 teaspoons Oregano Dried
2 teaspoons Basil Dried
1/4 teaspoon Salt
1 teaspoon Dried Marjoram Dried
1/4 teaspoon Thyme Dried
1/4 teaspoon Black Pepper Ground
1/2 teaspoon Mustard Dried
1 cup Egg Substitute
3/4 cup Milk Nonfat
1/2 cup Cheese Lowfat Cheddar, shredded


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.Sauté 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.

Chef's Tips

This is a crust-less quiche, but you can easily adapt it to use your favorite crust. After placing the prepared crust into the baking dish, prick the crust with a fork in a few places before pouring the egg/mushroom mixture on top. This will help the crust stay flat. 

Nutrition Facts

Serving Size 1.00 slice

Serving Per Container 6

Amount Per Serving
Calories 58
% Daily Value*
Total Fat 1 g1%
Sodium 280 mg12%
Total Carbohydrate 4 g1%
Dietary Fiber 1 g4%
Protein 8 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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