| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Quiche, Mushrooms | 2 | Servings |
INGREDIENTS
| Pastry for 1 pie crust | ||
| 1 | tb | Butter; softened |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 2 | tb | Minced green onion |
| 1/8 | ts | Pepper |
| 4 | Eggs | |
| 2 | c | Heavy cream |
| 1/4 | lb | Shredded swiss cheese |
| 1/2 | lb | Mushrooms; sliced |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat oven to 425 degrees. Spread crust evenly with 1 Tbsp. butter, then chill. With a wire whisk, beat eggs, cream, and 1/2 tsp. salt. Stir in cheese. In skillet over medium-high heat, melt 1/4 cup butter. Add mushrooms, 1/4 tsp. salt, green onions and pepper. Cook until the vegetables are tender (approximately 5 minutes) stirring often. Stir mushroom mix into the cream mixture. Pour into pie crust and bake 15 minutes at 425 degrees. Reduce heat to 325 degrees, and bake for 35 minutes. Let stand 10 minutes before serving. Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 292 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997
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