Wild Mushroom and Gruyere Quiche |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This came from a book called Favorite Recipes The Costco Way. *NOTE* It says you can use chanterelle, shitake, oyster, or crimini, or a mixture of all. Ingredients:
1 cup all-purpose flour |
1/3 cup cold butter, cut into small pieces (do not use margarine) |
2 -3 tablespoons cold water |
1 cup gruyere cheese, shredded |
2 tablespoons butter |
1/2 cup onion, chopped |
1 lb wild mushroom (look at above note) |
1 cup egg starts egg white substitute |
1 cup cream |
3 tablespoons chopped sun-dried tomatoes |
1 tablespoon fresh basil, coarsely chopped |
Directions:
1. Combine flour and butter with a pastry blender until you get a mealy texture.
2. Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.
3. Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
4. Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
5. Turn oven down to 375.
6. Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
7. In a pan, melt 2 tbs butter and add onions and cook until they are soft.
8. Add in the mushrooms, and saute until lightly brown.
9. In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
10. Pour into quiche crust, and sprinkle with the basil.
11. Bake for 30-35 minutes, or until a knife inserted comes out clean.
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