Barbara Bushs Mushroom Quiche Recipes

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MUSHROOM QUICHE



Mushroom Quiche image

My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Savory Pies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
4 cups fresh mushrooms, sliced
1/2 cup onion, diced
1/4 cup sweet red pepper, diced
1 tablespoon butter
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1 1/4 cups milk
4 eggs, lightly beaten
1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450 degrees for 8 minutes.
  • Remove foil; bake 5 minutes longer.
  • Cool on wire rack.
  • Reduce heat to 350 degrees.
  • In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
  • Drain and set aside.
  • In a bowl, combine the cheese and flour.
  • Stir in the milk, eggs, savory, salt and cayenne until blended.
  • Stir in mushroom mixture.
  • Pour into crust.
  • Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
  • Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 537.4, Fat 35.7, SaturatedFat 15, Cholesterol 234, Sodium 1139.2, Carbohydrate 33.3, Fiber 2.2, Sugar 3.1, Protein 21.6

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