Ingredients
-
-
1
-
1 1/2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Moosewood Swiss Cheese and Mushroom Quiche, So, I’m kind of a picky eater and while I like a lot of spices and cusines, there are quite a few basic ingredients out there I can’t stand, three being: swiss cheese, mushrooms and…egg. So why in the world would I post this recipe? Only because it completely knocked my socks off! Somehow when you combine all those yucky ingredients in this magical way it turns into the most delicious brunch…or lunch…or dinner ever! Enjoy!, I have been using my Moosewood books for years, to the point that the pages are falling out! I love this quiche recipe. If I wanted to cook the quiche the day before I need it, how can I safely reheat it without overcooking or drying it out?, It was good. I had to bake an extra 15 minutes. Thats all. I have for many, many moons had the Moosewood Cookbook by my side in the kitchen. I may have made this quiche before! I think its a good base. My changes, less cheese. Just too gooey for me. I would add more mushrooms or other veggies.
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Steps
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1
Done
|
Cover Bottom of Crust With Swiss Cheese. |
|
2
Done
|
in a Frying Pan, Melt Butter and Saute Onions Until Soft and Translucent. |
|
3
Done
|
Add Mushrooms, a Dash or Two of Thyme and Salt and Pepper to Taste and Saute For 5 More Minutes or Until Cooked Through. |
|
4
Done
|
Spoon Veggies Over Cheese in Pie Crust. |
|
5
Done
|
in a Medium Bowl, Beat All of the Custard Ingredients Together Until Thoroughly Mixed. |
|
6
Done
|
Pour Custard Over Mushroom Layer Until Pie Is Full There Might Be Some Left Over. |
|
7
Done
|
Sprinkle Paprika Over the Top and Cook in a 375* Oven For 40-45 Minutes. |
