Vegetarian

Low Sodium Onion Mushroom Quiche is for Breakfast.

Low Sodium Onion Mushroom Quiche takes 30 minutes to prepare.

Low Sodium Onion Mushroom Quiche takes 45 minutes to cook.

Low Sodium Onion Mushroom Quiche makes 8 servings.

The ingredients for Low Sodium Onion Mushroom Quiche are:

4.0 large Egg, fresh, whole, raw
0.67 cup, chopped Onions, raw
0.5 cup pieces Mushrooms, cooked
1.0 crust, single 9" Frozen pie crust
4.0 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1.0 cup Dairy, Milk - Whole - 1 cup
0.25 tsp Garlic Salt
0.25 tsp Pepper, black
0.12 tsp Cayenne Pepper (Ground)
1.0 tbsp Canola Oil

Here is how you make Low Sodium Onion Mushroom Quiche:

Heat oven to 425 F. Heat oil in a skillet and saute chopped onions for 3 minutes on medium/medium-high heat. Add chopped mushrooms and garlic salt, saute for another 3 minutes. Let cool, then remove excess oil from onion-mushroom mixture and spoon evenly into pie crust. Distribute cheese evenly on top. In a mixing bowl, beat eggs slightly. Add cream, milk, pepper, and cayenne to eggs and beat til combined. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 300 F. Bake about 30 minutes or until an inserted knife comes out clean. Tip: If crust is getting too dark, wrap tinfoil around the edge of the pie, covering the crust, but allowing the eggs to continue baking.Serving Size: Makes 8 servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user AMONCELLE.

The nutritional information for Low Sodium Onion Mushroom Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.0

• Total Fat: 24.4 g
• Cholesterol: 148.1 mg
• Sodium: 208.4 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 0.6 g
• Protein: 9.3 g