Dried Mushroom Quiche

Dried Mushroom Quiche is a preserved food item produced and consumed in Oxygen Not Included. It represents a dehydrated form of the Mushroom Quiche meal and is used to store calories more compactly and to enable long-term food logistics by rehydrating when needed.

A Dehydrator converts freshly cooked Mushroom Quiche into Dried Mushroom Quiche. The conversion recipe requires 6000 kcal worth of Mushroom Quiche and 12 kg of Plastic, and yields 6 units of Dried Mushroom Quiche plus 6 kg of Water. Each dried unit is a discrete consumable item that occupies less throughput and can be moved and stored without the spoilage rate of a prepared meal.

Dried Mushroom Quiche can be returned to an edible state using a Rehydrator. The Rehydrator recipe uses 1 unit of Dried Mushroom Quiche plus 1 kg of Water to produce a rehydrated Mushroom Quiche suitable for dupes to eat.

Practical notes and interactions:

• Dehydrating meals is an efficient way to convert bulky prepared food into portable rations for expeditions, remote outposts, or long-term storage. The Dehydrator’s requirement of Plastic means you must balance plastic consumption against other uses.
• Rehydration consumes water, so plan water availability at the destination where meals will be restored. Each dried unit requires 1 kg of Water to rehydrate.
• The dehydration process produces water as a byproduct (6 kg produced total in the listed recipe), which can be collected and recycled into your water network or used to offset some rehydration needs if managed properly.
• Use storage lockers or cargo bays to move stacked dried units; they integrate with conveyor systems and automation like other solid food items.
• Treat Dried Mushroom Quiche as a bridge between high-calorie prepared meals and portable rations: it preserves calories without occupying the same space or being subject to prepared-food spoilage mechanics in the same way.