| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | First, Courses | 1 | Servings | |
INGREDIENTS
| 1 | QUICHE CRUST; made with 200g flour, 100g butter, 1/2 glass cold water, salt | |
| 1 | c | Fresh mushrooms; fresh sliced |
| 1/2 | c | Broccoli; in fleurettes |
| 1/2 | Onion; sliced | |
| 2 | tb | Parmesan cheese |
| Salt and pepper | ||
| Nutmeg | ||
| 1 | tb | Butter |
| 1/2 | c | Creme fraiche |
| 1/2 | c | Milk |
| 4 | Eggs |
INSTRUCTIONS
FILLING 1. Cook onion in butter until soft. 2. Let cool. 3. Spread onions into pre-cooked quiche shell. 4. Cook broccoli in salted boiling water and drain. 5. Cook mushrooms in 1 tbsp. butter. 6. Add mushrooms and broccoli to quiche. 7. Sprinkle with Parmesan. 8. Beat eggs. Add cream and milk and season the mixture with salt, pepper and nutmeg. Pour on top of cheese. 9. Bake for 35-40 minutes in pre-heated 250 C oven. Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest, Vol 01, Nr 908 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jan 02, 1998
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