Mixed Mushroom Quiche

Mixed Mushroom Quiche

I’ve been on a mushroom kick lately. Since I needed a meat-free meal for a friend I decided to use mushrooms to make quiche. I had a mix of fresh shitake, oyster and portobello mushrooms. Pretty much any fresh mushrooms would work, but I like to mix a few together. I made two since I had two crusts and plenty of mushrooms. You can freeze one, or just make half a recipe.

Mixed Mushroom Quiche

2 unbaked pie crusts – homemade preferred

2 T. oil

1 medium onion, diced

1 lb. fresh mushrooms, trimmed, washed and sliced or chopped

salt and pepper

8 oz. Swiss cheese, cubed or shredded

4 T. flour

2 c. milk or half and half

6 eggs, beaten

1/4 c. chopped fresh parsley

hot pepper sauce to taste

Roll out dough and place in 2 (9-inch) pie pans. Preheat oven to 375 degrees. Heat oil in skillet and cook onion until tender. Add mushrooms and cook over medium/low heat until mushrooms are tender. Season with salt and pepper. I don’t like to rush this part. I like the flavor of mushrooms when they cook kind of slow and long. Plus it gives the moisture in the mushrooms a chance to cook off. Place half of the cheese in each of the crusts. Add half the flour to each and toss to coat. Add the mushroom mixture, dividing it evenly between the crusts. In medium bowl combine the milk with the eggs, parsley, hot sauce and salt and pepper. Pour half of the egg mixture in each of the crusts. I place them on a baking sheet to catch drips. Place in the oven and bake at 375 for 30 minutes. Turn down to 300 and bake 25-30 minutes longer- or until center is set. Serve warm. Makes 2.