Swiss Cheese and Mushroom Quiche
Perfect to serve for a Sunday brunch. The richness of mushrooms combined with the piquantness of Swiss cheese makes this quiche yummy comfort food.
1 (9-inch) unbaked pie crust
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme
1/2 teaspoon dry mustard
4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1 1/2 cups shredded Swiss cheese
1 pinch paprika
- Arrange crust in 9-inch pie pan; set aside.
Preheat oven to 375°F (190°C).
- Melt the butter in a small pan. Add onions and sauté over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme and mustard. Sauté about 5 minutes more and remove from heat.
- Combine eggs, milk and flour in a blender or food processor and mix well. Sprinkle cheese over the bottom of the pie crust and spread the onion-mushroom mixture on top. Pour in the egg mixture and sprinkle the top with paprika.
- Bake for 35 to 45 minutes, or until firm in the center. Cool for 15 minutes to set custard. Serve warm or at room temperature.
Makes 6 servings.