Swiss cheese & mushroom quiche
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10\" pie crust | |
| 1 | teaspoon | Butter or margerine |
| 1½ | cup | Chopped onion |
| ¼ | pounds | Mushrooms, sliced or minced |
| ½ | teaspoon | Salt |
| Black pepper | ||
| Pinch of thyme | ||
| ½ | teaspoon | Dry mustard |
| 4 | larges | Eggs (or 2 whole eggs plus |
| 2 egg whites | ||
| 1½ | cup | Milk (can be lowfat) |
| 2 | tablespoons | Flour |
| 1½ | cup | Packed grated Swiss cheese |
| Paprika | ||
Directions
1. Preheat oven to 375F. 2. Melt the butter in a small pan. Add onions, and saute over medium
heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 5 minutes more and remove from heat. 3. Combine eggs, milk, and flour in a blender or food processor, and
beat well. 4. Spread the grated cheese over the bottom of the unbaked crust, and
spread the onion-mushroom mixture on top. Pour in the custard, and
sprinkle top with paprika. 5. Bake for 35-45 minutes, or until solid in the center. Serve hot, warm, or at room temperature. ~--