Below is a simple recipe if you want to make your own Portobello mushroom quiche at home.
Bake pie crust until just done and set aside. Grill 2 Portobello caps and cut into cubes and set aside. Dice sundried tomatoes into small ¼ inch sized pieces and also set aside. Then, blend eggs, heavy cream, buttermilk and half & half into the batter.
Sprinkle the garlic into the bottom of the pie crust. Evenly drop all but 2 ounces of Portobello cubes, sundried tomatoes and the arugula into the bottom of the crust. Pour the batter over these ingredients until they are approximately one inch from the rim. Blend the grated Swiss and mozzarella cheeses together and sprinkle around the entire top of the batter followed by randomly sprinkling the Portobello cubes, pieces of sundried tomatoes and arugula around the top.
Place into a 350-degree oven for approximately ½ hour keeping a close eye on overcooking. If it starts to become too dark, lower the temperature in the oven. Quiche will be done when you slightly jiggle it and it will not look as though there is still some liquid. Take quiche out to cool, cover it and place it in the refrigerator. When ready to serve, slice into desired size of wedges and reheat at 350 degrees for 25-30 minutes or for one piece in the oven for 10-15 minutes.