Mushroom Quiche
Yield
4 servingsPrep
30 minCook
60 minReady
105 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| ½ | pound |
mushrooms
freshly sliced |
|
| ½ | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
beaten |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cups |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 226.8 | g |
mushrooms
freshly sliced |
|
| 2.5 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
beaten |
|
| 355 | ml |
heavy whipping cream
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
swiss cheese
shredded |
|
Directions
Line 9-inch quiche dish or pie pan with pastry.
Trim excess pastry around edges.
Prick bottom and sides with fork.
Bake at 400℉ (200℃) for 3 minutes; remove from oven and gently prick with a fork.
Bake 5 minutes longer; cool.
Melt butter in a medium skillet over low heat; add onion, mushroom, lemon juice and salt.
Cook until liquid evaporates; set aside.
Combine eggs, whipping cream, nutmeg, pepper and cheese in a medium mixing bowl.
Stir in mushroom mixture. Pour into pastry shell.
Bake at 375℉ (190℃) for 30 minutes. Let stand 15 minutes before serving. Yields one 9-inch quiche.
