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Saturday, March 31, 2012

♥ Mushroom Quiche ♥

•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 (4 ounces) shredded cheddar cheese
•2 tablespoons all-purpose flour
•1-1/4 cups milk
•4 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

•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°.

• 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.

• Bake for 40-50 minutes or until a knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

Yield: 4-6 servings.

~~Mushroom Quiche in Taste of Home June/July 2004~~

1 comment:

Martha said...

I love different quiches and this one looks so good--