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Quiche with Mushrooms

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes

6 servings

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.

Ingredients

  • 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 shredded cheddar cheese
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups whole milk
  • 4 large 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

Directions

  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. Cool on a wire rack. Reduce heat to 350°.
  2. 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.
  3. Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

Nutrition Facts

1 slice: 319 calories, 20g fat (9g saturated fat), 175mg cholesterol, 712mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 13g protein.

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