| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Swiss |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
10" pie crust |
| 1 |
ts |
Butter or margerine |
| 1 1/2 |
c |
Chopped onion |
| 1/4 |
lb |
Mushrooms, sliced or minced |
| 1/2 |
ts |
Salt |
|
|
Black pepper |
|
|
Pinch of thyme |
| 1/2 |
ts |
Dry mustard |
| 4 |
lg |
Eggs (or 2 whole eggs plus |
|
|
2 egg whites |
| 1 1/2 |
c |
Milk (can be lowfat) |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Packed grated Swiss cheese |
|
|
Paprika |
INSTRUCTIONS
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. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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