Swiss Cheese & Mushroom Quiche
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inch |
|
| 1 | teaspoon |
butter
or margarine |
|
| 1 ½ | cups |
onions
chopped |
|
| ¼ | pound |
mushrooms
sliced or minced |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
thyme
|
*
|
| ½ | teaspoon |
dry mustard
|
|
| 4 | large |
eggs
large or 2 eggs plus 2 egg whites |
|
| 1 ½ | cups |
milk
can be low-fat |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
swiss cheese
grated |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inch |
|
| 5 | ml |
butter
or margarine |
|
| 355 | ml |
onions
chopped |
|
| 113.4 | g |
mushrooms
sliced or minced |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
thyme
|
*
|
| 2.5 | ml |
dry mustard
|
|
| 4 | large |
eggs
large or 2 eggs plus 2 egg whites |
|
| 355 | ml |
milk
can be low-fat |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
swiss cheese
grated |
|
| 1 | x |
paprika
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Melt the butter in a small pan. Add onions, and sauté over medium heat for a few minutes.
When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard.
Sauté about 5 minutes more and remove from heat.
Combine eggs, milk, and flour in a blender or food processor, and beat well.
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.
Bake for 35 to 45 minutes, or until solid in the center. Serve hot, warm, or at room temperature.
