Mushroom Quishe

Mushroom Quiche

Brynie Greisman
Kosher.com

This quiche that is quick to prepare and uses only ingredients you probably have in your pantry.

Type: Dairy Prep Time: 45 minutes Level: Not mentioned

Dough

1 cup flour

pinch of sugar (optional)

1/2 teaspoon salt

1/3 cup oil

3 tablespoons milk

Filling

Glicks Cooking Spray

2–3 tablespoons oil (you can substitute part butter if desired)

2 medium/large onions, diced

1 (8-oz./225-g.) can mushrooms, drained

1 and 1/2 tablespoons flour

8 ounces (225 grams) half-and-half, 9% cooking cream, or milk

3 eggs

1 teaspoon salt, or to taste

pepper, to taste

generous pinch of nutmeg

1/4 cup grated Muenster cheese, or more if desired

Make the Quiche

Preheat oven to 350 degrees Fahrenheit. 

Mix all dough ingredients together with a fork. Press into a nine-inch (23-centimeter) round Pyrex dish. Pierce all over with a fork. Bake for 10 minutes and remove from oven.

Spray a nonstick frying pan with cooking spray and add oil. Heat over medium-high heat. Add onions and sauté until golden, stirring often, about 10 minutes.

Add mushrooms and continue sautéing for two to three minutes. Mix in the flour and stir so all the veggies are evenly coated. Pour mixture into baked crust.

In a small bowl, whisk together the half-and-half, eggs, and seasonings. Pour over veggies in crust. Slide pan into oven and bake for 20–25 minutes or until golden.

Add the grated cheese and bake for five more minutes or until cheese melts. Cover loosely with aluminum foil as soon as you remove it from the oven.