Mushroom Quiche Lorraine
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 6 servings.
Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
Ingredients
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1 unbaked pastry shell (9 inches)
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1 cup sliced fresh mushrooms
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1/2 cup chopped green onions
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2 tablespoons butter
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4 large eggs
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1-1/4 cups half-and-half cream
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1/8 teaspoon pepper
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1 cup shredded Swiss cheese
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4 bacon strips, cooked and crumbled
Directions
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1.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.
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2.
Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
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3.
Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 piece: 404 calories, 28g fat (15g saturated fat), 204mg cholesterol, 378mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 14g protein.
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