Mushroom Quiche

Name: Mushroom Quiche
Ingredients: 1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this); 4 cups fresh mushrooms, sliced; 1/2 cup onion, diced; 1/4 cup sweet red pepper, diced; 1 tablespoon butter; 1 cup shredded cheddar cheese; 2 tablespoons all-purpose flour; 1 1/4 cups milk; 4 eggs, lightly beaten; 1 -2 tablespoon minced fresh savory (or 1-2 t dried savory); 1 teaspoon salt; 1/2 teaspoon cayenne pepper

12 ingredients

13 steps

Ingredients

1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
4 cups fresh mushrooms, sliced
1/2 cup onion, diced
1/4 cup sweet red pepper, diced
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1 1/4 cups milk
4 eggs, lightly beaten
1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
1 teaspoon salt
1/2 teaspoon cayenne pepper

Directions

1

Line unpricked pastry shell with a double thickness of heavy-duty foil.
2

Bake at 450 degrees for 8 minutes.
3

Remove foil; bake 5 minutes longer.
4

Cool on wire rack.
5

Reduce heat to 350 degrees.
6

In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
7

Drain and set aside.
8

In a bowl, combine the cheese and flour.
9

Stir in the milk, eggs, savory, salt and cayenne until blended.
10

Stir in mushroom mixture.
11

Pour into crust.
12

Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
13

Let stand for 10 minutes before cutting.