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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a nice little quiche from The Runner's Cookbook printed in 1979. I used to make this quite a bit till my husband informed me that he does not like Swiss cheese. Oh well. Ingredients:
3/4 teaspoon dried basil |
3 eggs or 3 egg substitute |
1 1/2 cups water |
1 teaspoon salt |
3/4 cup nonfat dry milk powder |
black pepper |
1/2 lb fresh mushrooms, cleaned and halved |
1 tablespoon margarine or 1 tablespoon butter |
1 9 inch pie shell, unbaked (or pastry-lined quiche pan) |
1/3 lb grated swiss cheese |
Directions:
1. Saute mushrooms in margarine or butter.
2. Cool to room temperature.
3. Drain any liquid that accumulates.
4. Preheat oven to 400*F.
5. Prick pie crust with a fork several times.
6. Pre-bake pastry for 5 minutes.
7. In a medium-sized bowl, combine the cheese and basil.
8. Place cooled mushrooms in the pie shell.
9. Sprinkle cheese-basil mixture over the mushrooms.
10. Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
11. Pour over cheese.
12. Bake 30 minutes or until a knife inserted in the center comes out clean.
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