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

1. Preheat oven to 450 degrees.
2. Prepare crusts: Bring pie crusts to room temp (see pkg directions).
3. Unroll crusts.
4. Place in pans, firmly pressing crust bottom and sides to conform to pie pans.
5. Pierce crusts all over with fork.
6. Bake 8 minute Do not allow crusts to brown.
7. Set aside.
8. Reduce oven temp to 375 degrees.
9. Heat basting oil in large skillet on MEDIUM-HIGH, until oil faintly smokes.
10. Add onions.
11. Cook, stirring, about 2 minute Add mushrooms, salt, and pepper; cook, about 8 min until mushrooms are tender.
12. Remove from heat; let cool 5 minute.
13. Whisk together eggs, milk, and heavy cream in mixing bowl.
14. Season with salt and pepper; set aside.
15. Assemble quiches: Cover bottom of each pie shell with half of the cheese.
16. Portion onion-mushroom mixture evenly over cheese.
17. Slowly pour half of egg mixture over each filled pie shell.
18. Place quiches on center rack of oven.
19. Bake 35-40 min or until knife inserted near center comes out clean.
20. Chef Tip(s):.
21. Can be made ahead.
22. Prepare, bake and chill quiches.
23. 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)