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Mushroom Quiche

Mushroom Quiche
Fresh mushrooms and Swiss cheese complement each other in this wonderful dish. Served with fresh fruit, it makes a hearty meal any time of day.—Shelia Hart, Evanston, Wyoming
6-8 ServingsPrep: 20 min. Bake: 1 hour + standing

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 4 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 1-1/4 cups milk
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 425° for 10 minutes or until edges begin to brown.
  • Remove foil; set the crust aside.
  • In a skillet, saute mushrooms in butter. Remove with a slotted spoon;
  • set aside. In a bowl, toss cheese with flour; add eggs, milk,
  • savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at
  • 350° for 1 hour or until a knife inserted near the center comes
  • out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 251 calories,
© Taste of Home 2013

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Mushroom Quiche (continued)

Nutrition Facts: 15 g fat (8 g saturated fat), 106 mg cholesterol, 341 mg sodium, 18 g carbohydrate, trace fiber, 10 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013