| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Swiss | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | 10" pie crust | |
| 1 | t | Butter or margerine |
| 1 1/2 | c | Chopped onion |
| 1/4 | lb | Mushrooms, sliced or minced |
| 1/2 | t | Salt |
| Black pepper | ||
| Pinch of thyme | ||
| 1/2 | t | Dry mustard |
| 4 | Eggs, or 2 whole eggs plus | |
| 2 egg whites | ||
| 1 1/2 | c | Milk, can be lowfat |
| 2 | T | Flour |
| 1 1/2 | c | Packed grated Swiss cheese |
| Paprika |
INSTRUCTIONS
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. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 507
Calories From Fat: 254
Total Fat: 28.6g
Cholesterol: 235.2mg
Sodium: 726.2mg
Potassium: 486.5mg
Carbohydrates: 35.2g
Fiber: 2.7g
Sugar: 9.8g
Protein: 27.6g