Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Mushroom Quiche




Source of Recipe


Source: Crisco®


List of Ingredients




INGREDIENTS


All-purpose flour, for dusting

Classic Crisco Single Pie Crust, baked

2 tablespoons Crisco Oil

2 medium shallots, thinly sliced

1 pound white button mushrooms, quartered

Coarse salt and freshly ground pepper

1/2 cup milk

1/2 cup heavy cream

2 large eggs

1 large egg yolk

Pinch freshly grated nutmeg

6 ounces Gruyere cheese, grated (1 1/2 cups)



Recipe



Preheat oven to 350 degrees F.
Heat Crisco Oil in a large non-stick skillet over high heat. Add shallots; cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms; season with salt and pepper. Cook, stirring frequently, until mushrooms release their liquid, liquid evaporates and mushrooms are a dark golden brown, about
8-10 minutes. Sprinkle half the cheese evenly over the bottom of the baked crust. Sprinkle with mushrooms and top with remaining cheese.


Whisk together milk, cream, eggs and egg yolk in a medium bowl. Season with nutmeg, salt and pepper. Pour over cheese.


Transfer to oven, bake at 350 degrees F until just set in the center, 30-35 minutes. Cool on wire rack for about 10 minutes before slicing.