Mushroom Quiche
Yield
servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
mushrooms
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
worcestershire sauce
|
|
| 3 | large |
eggs
|
|
| ¼ | pound |
swiss cheese
grated |
|
| 1 | each |
pie shell (9 inch)
deep |
|
| 1 | x |
onion rings
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
mushrooms
|
*
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
worcestershire sauce
|
|
| 3 | large |
eggs
|
|
| 113.4 | g |
swiss cheese
grated |
|
| 1 | each |
pie shell (9 inch)
deep |
|
| 1 | x |
onion rings
|
* |
Directions
Line bottom of pie shell with onions.
Combine rest of ingredients, pour into pie shell.
Bake 350℉ (180℃) F for 40 minutes.
