Friday, May 25, 2012

Mushroom Quiche

Mushroom Quiche
(6-8 servings)


4 Fresh Eggs
1 Pie Shell, 9 inch (refrigerated or frozen)
1 tbsp. Butter
½ lb. Fresh Mushrooms, sliced (your choice)
2 Green Onions (white & green parts), sliced
1 cup Half & Half
¼ cup Grated Parmesan Cheese
½ tsp. Salt
¼ tsp. Black Pepper
1 cup (4 oz.) Shredded Swiss Cheese


In a medium bowl, whisk eggs together.  Brush some of the beaten eggs on the inside of the pie shell and using a fork, prick all over the shell.  Place the pie shell in a 425 degree (if glass) or 450 degree (if metal) pre-heated oven.  Baked for 5 minutes or until tell lightly browned.  Remove and set aside.  In a medium to large sauté pan, melt the butter over medium heat.  Next add the mushrooms and onion to the pan and cook for 6 to 8 minutes.  While the mushrooms are cooking, add the half & half, Parmesan cheese, salt and pepper to the beaten eggs and combine well.  Now add the mushroom mixture to the pie shell and spread over the bottom.  Top the mushrooms with the Swiss cheese before pouring the egg mixture over all.  Place the Quiche in a 350 (glass) or 375 (metal) pre-heated oven.  Bake the Quiche for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let it stand for 5 minutes before slicing into 6 or 8 pieces and serve.

Note:               You could do a mixture of different mushrooms if you like but the white button mushrooms will be your most economical ones.

Note:               If you wish, you could change out the flavor of cheese to better meet your taste profile.

Ideas for Future Efforts

No comments:

Post a Comment