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Mushroom Quiche

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  Mushrooms 4 Ounce (113 Grams)
  Eggs 4
  Light cream 375 Milliliter (1 1/2 Cup)
  All purpose flour 15 Milliliter (1 Tablespoon)
  Salt 2 Milliliter (1/2 Teaspoon)
  Pepper white 1 Milliliter (1/4 Teaspoon)
  Ground nutmeg 1 Milliliter (1/4 Teaspoon)
  Swiss cheese cubes 375 Milliliter (1 1/2 Cup, 1 Inch Or 2.5 Centimeters)
  Onion 1⁄2 Medium, quartered
  Bacon slices 75 Milliliter, crisp fried and crumbled (1/3 Cup)
  9 inch unbaked pie shell 1

Assemble Salad Maker with Thick Slicer Disc.
Process mushrooms (2 cups or 500 ml); set aside.
Assemble Blender.
Put eggs, cream, flour, salt, pepper, and nutmeg into blender container.
Cover and process at MIX until well blended.
Stop Blender and add Swiss cheese and onion.
Cover and process 5 cycles at GRIND to chop cheese and onion.
Put bacon and mushrooms in bottom of pie shell.
Pour egg mixture into pie shell.
Bake in preheated 375°F (190°C) oven for 40 to 45 minutes, or until a knife inserted in center comes out clean.

Recipe Summary

Side Dish

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