Mushroom & Onion Quiche
Yield
6 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 1 | large |
onions
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| ½ | pound |
swiss cheese
shredded |
|
| 3 | large |
eggs
|
|
| ½ | pint |
heavy whipping cream
sweet |
*
|
| ½ | pint |
milk
|
*
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 1 | large |
onions
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 226.8 | g |
swiss cheese
shredded |
|
| 3 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
sweet |
*
|
| 237 | ml |
milk
|
*
|
| 59 | ml |
butter
|
|
Directions
Stew mushrooms and onions in butter.
Place in bottom of pie shell.
Put grated cheese on top of mixture.
Beat eggs, add heavy cream, milk, salt, and pepper, stirring gently.
Pour over entire pie shell.
Sprinkle nutmeg on top.
Bake at 375 for approximately 45 to 50 minutes.
