| Broccoli Mushroom Quiche
9 inch unbaked pie shell
1 egg white, slightly beaten
Filling:
6 large mushrooms
1 tablespoon of lemon juice
1/2 cup (1/2 stick) of butter or margarine
1/2 cup of chopped onion
one 10 ounce package of frozen chopped broccoli, thawed and well drained
2 tablespoons of chopped parsley
3/4 teaspoon of salt
a dash of pepper
2 cups of natural Swiss cheese, grated ( 8 ounces)
4 eggs
1 cup of half and half or light cream
a dash of pepper
Brush inside of pie shell with egg white, refrigerate. Make filling: Wash the mushrooms, remove stems and chop coarsely. Toss with lemon juice. In butter in medium skillet, drain on paper towels. In remaining fat in skillet, sauté the onion and the chopped mushroom stems, stirring, about 5 minutes. Add broccoli, parsley, 1/2 teaspoon of salt and a dash of pepper, mix well. Remove from heat. Preheat oven to 375ºF. Sprinkle cheese over bottom of pie shell. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 teaspoon of salt, nutmeg and pepper just until combined but not frothy. Spoon 1 rounded tablespoon of broccoli mixture into each mushroom cap. Turn the rest into bottom of prepared pie shell over grated cheese. Pour the egg mixture over all. Arrange the 6 stuffed mushrooms on top. Bake, placed on lower rack in oven 40 - 45 minutes or until puffy and golden. Remove to wire rack, cool for 10 minutes before serving. Makes 8 servings |
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