Mushroom and onion quiche

Yield: 1 servings

Measure Ingredient
1 \N Pie crust; (I use Oronoque)
1 \N Stick margarine
2 mediums Onions; chopped
¾ \N Fresh mushrooms; (up to 1)
½ cup Coffee Rich
1 \N Egg
1 tablespoon Flour
1 tablespoon Dry wine; (red or white)
\N \N Salt and pepper to taste

From "So Easy and so Good," compiled by the sisterhood of the Young Israel of Hillcrest, Queens, New York: Saute onions until transparent. Add mushrooms; cover and cook for 10 minutes. Add remaining ingredients (allow to cool). Pour into pie crust.

Bake at 450 for 20 minutes.

NOTE: This is the original recipe, as it appears in the cookbook. When I make it, I never add the margarine or the Coffee Rich. I often add a diced green pepper to the mushroom/onion saute -- adds color and taste. It tastes great anyway.

Posted to JEWISH-FOOD digest by EGRocky@... on Jan 4, 1999, converted by MM_Buster v2.0l.

Similar recipes