Mushroom Quiche

• 1 unbaked pastry shell (9 inches)
• 4 cups sliced fresh mushrooms
• 1 tablespoon butter
• 1 cup shredded Swiss cheese
• 2 tablespoons all-purpose flour
• 3 large eggs, lightly beaten
• 1-1/4 cups whole milk
• 1 tablespoon minced fresh savory or 1 teaspoon dried savory
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425u0b0 for 10 minutes or until edges begin to brown. Remove foil; set the crust aside.
2. In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350u0b0 for 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

pastry shell, mushrooms, butter, swiss cheese, flour, eggs, milk, salt, pepper

Taken from www.tasteofhome.com/recipes/mushroom-quiche/ (may not work)