"Hunger is the best sauce in the world."--Cervantes

Mushroom Quiche Recipe

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This recipe for Mushroom Quiche, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Tamburino
Added: Friday, October 30, 2009


1 unbaked pie crust (frozen is fine) or make your own

1 tsp butter
1 1/2 cups chopped onions
1/8 pound of portabella and 1/8 pound of button mushrooms
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp crushed dried thyme
1/2 tsp of dry mustard
4 large eggs
1 1/2 cups of milk
2 Tbsp all-purpose flour
1 1/2 cups of shredded mozzarella cheese
pinch of paprika

Pre-heat oven to 375 degrees.
Place crust in prepared pan and set aside.
Melt butter in a small pan. Add onions and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme and mustard. Saute about 5 minutes more and remove from heat.

Combine eggs, milk and flour in a blender or food processor and mix well. Sprinkle cheese over bottom of the pie crust and spread the onion-mushroom mixture on top. Pour in the egg mixture and sprinkle the top with paprika.

Bake 35 to 45 minutes, cool 15 minutes. Serve warm or at room temp. Serves 6.

Number Of Servings:
Number Of Servings:




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