Forget casseroles! Condensed cream of mushroom soup gets an elegant makeover in this easy-to-assemble pie. If you’re looking to get ahead and save money, buy sliced and boxed mushrooms when they go on sale; then make the filling, freeze it, and whip up the quiche when you’re ready.
- 3 lb. sliced cremini mushrooms
- 1 12-oz. box condensed cream of mushroom soup
- 2 Tbs. Dijon mustard
- 2 tsp. finely chopped fresh rosemary
- 1 9-inch frozen piecrust
1 Coat large skillet with cooking spray, and heat over medium heat. Add 2 lb. mushrooms, and cook 10 to 12 minutes, or until mushrooms are tender. Add remaining 1 lb. mushrooms, and cook 10 to 15 minutes more, or until pan is dry and mushrooms are browned. Carefully stir in ½ cup water, and cook until all liquid is evaporated. Remove from heat, and stir in soup, mustard, and rosemary, and season with salt and pepper, if desired. Cool.
2 Preheat oven to 425°F, and place piecrust on baking sheet.
3 Spread mushroom mixture in piecrust.
4 Bake 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes to 1 hour more, or until lightly browned on top. Cool 10 minutes before serving.
- Calories: 171
- Carbohydrate Content: 25 g
- Cholesterol Content: 3 mg
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Saturated Fat Content: 2 g
- Sodium Content: 428 mg
- Sugar Content: 5 g