Mushroom and Sundried Tomato Quiche

Cook time: 1 hr
Servings: 6


  • 3 Large red potato sliced thin (peeled or un peeled)
  • 2 tablespoons olive oil (spray type is easiest
  • 2/3 cup sun dried tomato in olive oil chopped
  • 1/4 cup green onion chopped
  • 6 large eggs
  • 1 1/2 cups light cream
  • 1/4 teaspoon garlic chopped fine
  • 1 cup portabella mushroom chopped 1/2" or smaller
  • 1 1/3 cups jarlsburg swiss cheese grated
  • 1 teaspoon italian seasoning
  • 3/4 cup grated parmesan or ramono
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

  1. Use a deep dish pie pan for quiche or a 9 x 13 pan if using as appetizer. Spray the pan with cooking spray, if using liquid oil mix sliced potatoes with oil and line pan with a single layer of potatoes, salt and pepper and place in a 375 oven while you assemble the rest of ingrediants Cook approx 10 to 12 minutes
  2. In a small frying pan add 2 tablespoon butter or 1 of olive oil, chopped mushroom, green onion, garlic, seasoning. Saute lightly and salt and pepper lightly, add rinsed sun dried tomatoes and cook only till warm
  3. In a bowl mix eggs, cream, 1/8 tsp salt and pepper, parmesan or ramono. Whip with a fork or wire whip vigously for about 2 minutes till well blended
  4. Remove potato crust from oven, top with grated jarlsburg, add the mushroom/tomato mixture, pour the egg mixture on top. Place back in oven and bake until firm in center approx 40 more minutes. Enjoy

Inn At Blackberry Creek


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