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Mushroom Quiche

1 unbaked deep-dish pastry shell (9 inches)
4 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced sweet red pepper
1 tablespoon butter
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons all-purpose flour
1-1/4 cups milk
4 eggs, lightly beaten
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty

Printed from tasteofhome.com Oct 11, 2008

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Mushroom Quiche cont.

foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
longer. Cool on a wire rack. Reduce heat to 350°. In a large
skillet, saute the mushrooms, onion and red pepper in butter until
mushrooms are tender. Drain and set aside. In a large bowl, combine
cheese and flour. Stir in the milk, eggs, savory, salt and cayenne
until blended. Stir in mushroom mixture. Pour into crust. Bake for
40-50 minutes or until a knife inserted near the center comes out
clean (cover edges loosely with foil if needed to prevent
overbrowning). Let stand for 10 minutes before cutting.

Yield: 4-6 servings.