Mini mushroom quiche

Yield: 1 Recipe

Measure Ingredient
\N \N -Sue Woodward
\N \N Pastry for 2-crust pie
1 medium Onion; sliced
2 cups Fresh mushrooms; sliced
2 tablespoons Butter; or margarine
3 tablespoons Flour
½ cup Milk
2 \N Eggs; beaten
¼ cup Light cream; or evaporated milk
¼ teaspoon Salt
\N dash Black pepper


Lightly grease each muffin cup in microwave safe muffin pan with butter. (Spray vegetable coating can be used). Roll pastry dough out to 1/16th" thickness. Line each cup with a circle of dough, being careful not to stretch dough. Trim and flute edges. Prick sides and bottom of each shell with a fork. Microwave on ⅔ power (med. high) for 4 to 6 mins. or until shells appear flaky. During cooking, rotate 2 to 3 times or as needed. Set aside.

Combine onion, mushrooms, and 2 tbsp butter in 1-qt. measure or bowl.

Microwave 2 to 3 mins. on Full power. Add flour and mix well. Stir in milk. Microwave 1 to 2 mins. on ⅔ power (med. high) or until mixture boils. Stir a little of the hot mixture into beaten eggs.

Stir egg mixture, cream, salt, and pepper into hot mushroom sauce.

Spoon mixture into baked shells. Microwave 4 to 6 mins. on ½ power (med.) or until metal knife inserted in center comes out clean.

During cooking, rotate 2 times or as needed.

For conventional oven - prepare on stove top in frying pan. Saute onions and mushrooms in butter until soft. Sprinkle flour over onions and mushrooms and blend in. Add milk gradually, stirring constantly, over med. heat until mixture boils. Combine ingredients as directed above. Spoon into baked shells; bake at 325~ for 25 mins.

Source: Recipe clipping rec'd from Joni Cloud (5/95)

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