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Mushroom Quiche




Source of Recipe


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Recipe Introduction


This quick and easy quiche also makes an elegant main dish for a luncheon or light supper. Use an assortment of fresh "wild" mushrooms for a rich earthy flavor.
~The Chef~


List of Ingredients




2 Tbs (30 ml) butter
2 shallots, finely chopped
1 lb (450 g) mushrooms, trimmed and sliced
2 Tbs (30 ml) dry sherry (optional)
3 eggs
1 1/2 cups (375 ml) half-and-half or milk
2 Tbs (30 ml) finely chopped parsley
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
A 9-inch (23 cm) pie shell
1/2 cup (125 ml) grated Gruyere or Swiss cheese


Recipe



Heat the butter in a skillet over moderate heat and saute the shallots and mushrooms until tender, about 5 minutes. Add the optional sherry and cook until it is absorbed, about 2 minutes. Whisk together the eggs, half-and-half, parsley, salt, pepper, and nutmeg in a mixing bowl. Transfer the mushrooms to the pie shell and pour the egg mixture over them. Sprinkle with the grated cheese and bake in a preheated 350F (180C) oven until the top is golden brown and a knife inserted in the center comes out clean, about 40 minutes. Let stand for 10 minutes before serving. Serves 4 to 6.