Portobella Mushroom Quiche
- 2 pie crusts
- 2 tablespoons oil
- 1 cup red onion, 1/4-inch dice
- 2 (6 ounce) packagessliced portabella mushrooms, rinsed, drained, 1/2-inch dice
- 12 teaspoon salt
- 14 teaspoon pepper
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 (8 ounce) package swiss cheese, thinly sliced, divided
- Preheat oven to 450 degrees.
- Prepare crusts: Bring pie crusts to room temp (see pkg directions).
- Unroll crusts.
- Place in pans, firmly pressing crust bottom and sides to conform to pie pans.
- Pierce crusts all over with fork.
- Bake 8 minute Do not allow crusts to brown.
- Set aside.
- Reduce oven temp to 375 degrees.
- Heat basting oil in large skillet on MEDIUM-HIGH, until oil faintly smokes.
- Add onions.
- Cook, stirring, about 2 minute Add mushrooms, salt, and pepper; cook, about 8 min until mushrooms are tender.
- Remove from heat; let cool 5 minute.
- Whisk together eggs, milk, and heavy cream in mixing bowl.
- Season with salt and pepper; set aside.
- Assemble quiches: Cover bottom of each pie shell with half of the cheese.
- Portion onion-mushroom mixture evenly over cheese.
- Slowly pour half of egg mixture over each filled pie shell.
- Place quiches on center rack of oven.
- Bake 35-40 min or until knife inserted near center comes out clean.
- Chef Tip(s):.
- Can be made ahead.
- Prepare, bake and chill quiches.
- Reheat in 325 degree oven; cover loosely with foil and heat about 45 minute.
oil, red onion, portabella mushrooms, salt, pepper, eggs, milk, heavy cream, swiss cheese
Taken from www.food.com/recipe/portobella-mushroom-quiche-518879 (may not work)