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Perfect to serve for a Sunday brunch. The richness of mushrooms combined with the tartness of Swiss cheese makes this quiche yummy comfort food.

Swiss Cheese and Mushroom Quiche

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

1. Arrange crust in 9-inch pie pan; set aside.
   Preheat oven to 375°F (190°C).
2. Melt the butter in a small pan. Add onions and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme and mustard. Saute about 5 minutes more and remove from heat.
3. 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.
4. 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.