Mushroom Quiche
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
YIELD: 6-8 servings.
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
Ingredients
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1 unbaked pastry shell (9 inches)
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4 cups sliced fresh mushrooms
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1 tablespoon butter
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1 cup shredded Swiss cheese
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2 tablespoons all-purpose flour
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3 large eggs, lightly beaten
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1-1/4 cups whole milk
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1 tablespoon minced fresh savory or 1 teaspoon dried savory
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
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 in the center comes out clean. Let stand 10 minutes before cutting.
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