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Trish's Mushroom Quiche

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Member since 2006

Serves 6-8 | Prep Time | Cook Time


(2) TBL Green Onions With Tops, Chopped
(3) TBL Butter
(1) Pound Fresh Mushrooms, Sliced
(1) tsp Salt
(1) tsp Fresh Lemon Juice
(2) TBL Madeira Wine
(3) Eggs
(1 1/2) Cups Whipping Cream
(1/2) tsp Freshly Ground Black Pepper
(---) Nutmeg
(1/2) tsp Salt
(1/2) Cup Swiss Cheese, Grated and Divided
(1) 8" Partially Cooked Pastry Shell
(1) TBL Butter, Cut Into Pea-Sized Dots

Preheat oven to 375 degrees.

Cook the onions in the butter until tender, but not browned.

Stir in the mushrooms, salt, lemon juice and wine.

Cover pan and cook over moderate low heat for 10 minutes.

Raise heat and boil for several minutes until the liquid is completely evaporated and mushrooms are beginning to saute in their butter.

Allow to cool slightly.

Beat the eggs in a mixing bowl with the cream and seasonings until blended.

Gradually mix in the mushrooms and half of the cheese.

Check the seasoning.

Pour into the pastry shell.

Spread on the rest of the cheese and distribute the butter over it.

Bake in the upper third of the preheated oven for 25-30 minutes, until the quiche is puffed and browned.

Pairs Well With


This is a fabulous quiche, but fresh mushrooms are a must in this recipe!

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