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Mushroom And Onion Quiche

chef.jackson's picture
Ingredients
  Shortcrust pastry 4 Ounce (125 Grams)
  Butter 2 Ounce (60 Grams)
  Onions 2 Medium, sliced
  Mushrooms 3⁄4 Can (7.5 oz), buttered (1 Small Can)
  Eggs 2
  Cheese 3⁄4 Cup (12 tbs), grated
  Dry mustard 1 Pinch
  Freshly squeezed lemon juice 2 Tablespoon (Or To Taste)
  Salt To Taste
  Milk 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 425°F.
2) Roll the pastry and line a 8 inch tart plate or sandwich tin.

MAKING
3) In a skillet, saute the onion in butter until soft and transparent.
4) Allow the onions to cool, then sprinkle at the bottom of the pastry shell.
5) Cover with the buttered mushrooms.
6) In a bowl, beat the eggs and combine with the cheese, mustard, lemon juice, salt to taste and the milk.
7) Spoon over the mushroom mixture in the pastry shell.

FINALIZING
8) Bake in the preheated oven for 10 minutes.
9) Then lower the oven temperature to 350° F and bake for another 20 minutes or until the custard is set and lightly browned.

SERVING
10) Slice the Mushroom and Onion Quiche into wedges and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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