 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Very awesome! I like making them into individual muffin tins because you can have individual slices readily available and great for kids. Ingredients:
6 tablespoons butter |
1 1/2 cups flour |
4 tablespoons milk |
1 1/2 cups onions, chopped |
1/4 lb mushroom, sliced |
1/2 teaspoon salt |
black pepper |
1 pinch thyme |
1/2 teaspoon dry mustard |
4 eggs |
1 1/4 cups milk |
2 tablespoons flour |
1 1/2 cups grated cheese |
paprika, for the top |
Directions:
1. THE CRUST:
2. Use two forks, a pastry cutter or food processor to cut the butter together until mixture resembles coarse cornmeal.
3. Add just enough liquid so the dough will hold together. Make it into a ball then roll it out onto a floured cutting board.
4. Place into a 9 inch pie pan or the individual muffin cups.
5. THE FILLING:
6. Preheat oven to 375 degrees.
7. melt 1 tsp of butter or oil in a small pan. Add the onions, saute for a few minutes then add mushrooms, salt, pepper, thyme.
8. and mustard. Saute for about 5 minutes more. Remove from the heat.
9. Combine the eggs, milk and flour in a blender. Beat well.
10. Spread the grated cheese on the bottom of the unbaked crust and then spread the onion-mushroom mixture on top. Pour the egg/milk mixture
11. over the top and the sprinkle with paprika.
12. Bake for 35 to 45 minutes until pie is solid in the middle. Less time for individual quiches.
|
|