| Fresh Mushroom Quiche
9 inch unbaked pie shell
1egg white, slightly beaten
Filling:
2 tablespoons of butter or margarine
3/4 pound of mushrooms, thinly sliced (3 cups)
4 bacon slices
2 cups of natural Swiss cheese, grated 8 ounces
4 eggs
1 1/2 cups of half and half or light cream
1/4 teaspoon of salt
1/8 teaspoon of ground nutmeg
a dash of pepper
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Brush inside of pie shell with egg white, refrigerate. Make filling: In butter in medium skillet, sauté mushrooms, stirring until golden brown. Set aside. Preheat oven to 375ºF. Fry the bacon until crisp, drain, crumble. Sprinkle over bottom of pie shell. Sprinkle cheese over bacon. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, salt, nutmeg, and pepper just until combined but not frothy. Arrange sautéed mushrooms over cheese in a circular pattern, pour egg mixture over the top. Bake placed on low rack in oven for 35 - 40 minutes, just until puffy and golden. Remove to wire rack to cool 10 minutes before servings. Makes 8 servings |
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