Recipe for Mushroom Quiche featured on KARD TV-14's Louisiana Living segment,
Farm to Table, February 5, 2019. Demonstrated by Markaye Russell, Area Nutrition
Agent, LSU AgCenter-Ouachita Parish.
Nonstick cooking spray
1¼ cups Mushrooms, sliced
3 Green onions, finely chopped
1 Garlic Clove, finely chopped
1½ teaspoons dried oregano
2 teaspoons dried basil
¼ teaspoon Salt
1 teaspoon Dried marjoram
¼ teaspoon Dried thyme
¼ teaspoon Ground black pepper
½ teaspoon Dried mustard
1 cup Egg substitute
¾ cup Non-fat milk
½ cup Low-fat Cheddar cheese, shredded
10-inch pie dish
Place an oven rack in the lower third of the oven. Preheat oven to 375˚F. Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Sauté mushrooms, green onions, and garlic until tender, about 5 minutes. Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes. Let the mushroom mixture cool for about 5 minutes.
In a medium bowl, combine egg substitute, milk, and cheese; beat well. Combine the batter with the mushroom mixture and pour into a 10-inch pie dish. Bake for 35 to 45 minutes until filling is puffed, set, and starting to brown. Serve while hot.
Nutrition Information:Serving size: 1 slice
Total calories: 58 Total fat: 1 g Saturated fat: 0 g Carbohydrates: 4 g Protein: 8 g Fiber: 1 g Sodium: 280 mg
Consistent with the Americans with Disabilities Act (ADA), the AgCenter will make reasonable accommodations to enable persons with disabilities to perform essential duties of their positions and to make program services available to all.If you need an ADA accommodation for your participation, please contact the Ouachita Parish Extension Office at (318) 323-2251 at least two weeks prior to the event. The LSU AgCenter and LSU provide equal opportunities in programs and employment.
The LSU AgCenter and the LSU College of Agriculture