Wednesday, September 3, 2008

Mushroom Quiche Lorraine

I discovered Quiche about a year ago... what a grand day that was! I had no idea I was missing out on such a delicious thing! Quiche Lorraine just sounds intimidating, but this is a really simple, fool-proof recipe I found in a simple and delicious magazine. I have also found that you can add or subtract just about anything.

Mushroom Quiche Lorraine
2 unbaked pastry shells or 1 really big deep dish (I like using two- it makes it go further.)
1 cup sliced fresh mushrooms (or 1 small can drained)
1/2 cup chopped green onions
2 tbs butter
4 eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup grated cheese (I use mozzarella or Swiss)
4 bacon strips, cooked and crumbled (or real bacon bits)
(I also added diced green bell peppers last time.)

*Line unpricked pastry shell with foil around the edges. Bake at 450 for 8 minutes. Remove foil and bake for 5 minutes longer. Remove from oven and reduce heat to 375.
*Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat eggs, cream and pepper. Add mushrroms and inions and stir in bacon and cheese.
*Pour into rust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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1 comment:

Whitney said...

You have too many recipes that I want to try myself. They all look delicious! I think we may have similar tastes when it comes to cooking...and eating...