Portabella Mushroom Quiche |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Ingredients:
3 tablespoons butter |
1/2 lb portabella mushroom, sliced in 1/2-inch pieces |
1 garlic clove, minced |
1/4 cup thinly sliced sun-dried tomato (, the kind packed in oil) |
1 1/4 cups all-purpose flour |
1 pinch salt |
3 tablespoons chilled butter |
3 tablespoons vegetable shortening |
2 -4 tablespoons milk, ice cold (more may be needed) |
1 egg white, unbeaten |
1 cup whipping cream |
4 egg yolks |
1 pinch salt |
1 pinch cayenne pepper |
1 pinch freshly grated nutmeg |
2 tablespoons slivered fresh basil |
Directions:
1. Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
2. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
3. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
4. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
5. Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
6. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
7. Now fill unbaked pie shell with mushroom mix, then pour custard over.
8. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
9. Let set 5 minutes before cutting.
|
|