Quiche with Mushrooms

 
Quiche with Mushrooms

 TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD: 6 servings.

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too.

Ingredients

    1 unbaked deep-dish pastry shell (9 inches)
    4 cups sliced fresh mushrooms
    1/2 cup diced onion
    1/4 cup diced sweet red pepper
    1 tablespoon butter
    1 cup shredded cheddar cheese
    2 tablespoons all-purpose flour
    1-1/4 cups whole milk
    4 large eggs, lightly beaten
    1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory
    1 teaspoon salt
    1/2 teaspoon cayenne pepper

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.

In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine 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 a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent over-browning).

Let stand for 10 minutes before cutting.

Gail's Notes: I haven't tried this yet, but I have a feeling it'll be really good! And, knowing me, I'll probably add bacon to it too! 😋