Wild Mushroom And Gruyere Quiche

• 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

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.

flour, cold butter, cold water, gruyere cheese, butter, onion, wild mushroom, egg starts egg white substitute, cream, tomatoes, fresh basil

Taken from www.food.com/recipe/wild-mushroom-and-gruyere-quiche-268829 (may not work)