Portabella Mushroom Quiche

• 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)
• Pastry
• 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
• Custard
• 1 cup whipping cream
• 4 egg yolks
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 2 tablespoons slivered fresh basil

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.

butter, portabella mushroom, garlic, tomato, pastry, flour, salt, butter, vegetable shortening, egg, custard, whipping cream, egg yolks, salt, cayenne pepper, nutmeg, basil

Taken from www.food.com/recipe/portabella-mushroom-quiche-18592 (may not work)