Mushroom Quiche with Stuffing Crust

Servings: 8

Prep Time: 30 min

Cook Time: 45 to 50 min



1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

3/4 cup; hot water

3 tablespoons; melted butter or margarine


2 tablespoons; butter or margarine

1 bunch green onions, chopped coarsely

8 ounces; fresh mushrooms, sliced

3 eggs, beaten

1 1/2 cups; cream or milk

1 cup; grated Swiss or Monterey Jack cheese


  1. Preheat the oven to 350°F. Very lightly spray a 9" quiche pan or deep-dish pie pan with nonstick cooking spray and set aside.
  2. To prepare the crust, combine the stuffing mix, hot water, and butter or margarine in a medium-sized bowl. Press the mixture against the bottom and sides of the prepared pan and bake for 20 minutes, or until golden brown. Remove from the oven and allow to cool.
  3. To prepare the filling, place the butter or margarine in a large skillet and melt over medium heat. Add the green onions and mushrooms and sauté for about 5 minutes, or until the vegetables are soft. Set aside.
  4. Combine all of the remaining filling ingredients in a large bowl. Stir in the sautéed vegetables.
  5. Spoon the filling mixture into the cooled crust, and place on a flat baking pan to catch any spills. Bake for 45 to 50 minutes, or until the quiche seems set when shaken and a knife inserted near the edge comes out clean. Slice in to thin appetizer-size slices or into entrée-size wedges.