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Easy Make Ahead Mushroom Quiche




Source of Recipe


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List of Ingredients




4 T. butter or margarine, divided
2 T. minced shallots
1 pound fresh mushrooms, thinly sliced
1 1/2 t. salt, divided
1 t. lemon juice
4 eggs
1 cup heavy cream
1/8 t. pepper
1/8 t. nutmeg
1/2 cup shredded Swiss cheese
1 baked 10" pastry shell



Recipe



Melt 3 T. butter in a large skillet. Add the shallots land saute for 1
minutes until tender, stirring constantly. Stir in the mushrooms, 1 t.
salt and
lemon juice. Cover and simmer over low heat for 10 minutes. Uncover and
increase
heat to medium. Cook 5 to 10 minutes longer until liquid is completely
evaporated and the mushrooms begin to saute. Stir to prevent scorching.
Beat the eggs
and cream together; add remaining 1/2 t. salt, pepper and nutmeg. Stir
in the
mushrooms. Pour this mixture into the baked pastry shell. Sprinkle with
grated
cheese and dot with remaining 1 T. butter. Bake at 350 for 35 minutes
or
until the quiche is puffy and browned. A knife inserted in it comes out
clean when
done. Serves 4 to 6
From the Pennsylvania Homestyle Cookbook