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Mushroom Quiche




Source of Recipe


crisco.com






List of 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)
  






Instructions



1. Heat Crisco Oil in a large non-stick skillet over high heat.
   
2. Add shallots; cook, stirring, until translucent but not brown, about 1 minute.
   
3. Add mushrooms; season with salt and pepper.
   
4. Cook, stirring frequently, until mushrooms release their liquid, liquid evaporates and mushrooms are a dark golden brown, about 8-10 minutes.
   
5. Sprinkle half the cheese evenly over the bottom of the baked crust.
   
6. Sprinkle with mushrooms and top with remaining cheese.
   
   
7. Whisk together milk, cream, eggs and egg yolk in a medium bowl. Season with nutmeg, salt and pepper. Pour over cheese.
   
8. Transfer to oven, bake until just set in the center, 30-35 minutes. Cool on wire rack for about 10 minutes before slicing.