Mushroom Quiche

Name: Mushroom Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 1 pastry shells, deep dish, unbaked (9 inches); 4 cups sliced mushrooms; 1/2 cup diced onion; 1/4 cup sweet red pepper, diced; 1 tablespoon butter; 1 cup cheddar cheese, shredded (4 oz); 2 tablespoons all-purpose flour; 1 1/4 cups milk; 4 eggs, lightly beaten; 2 teaspoons dried savory; 1 teaspoon salt; 1/2 teaspoon cayenne pepper

Submitted by Scrapbook Lori

"Found this in a taste of home magazine which was shared by Ruth Andrewson. It's a great Sunday morning brunch and love that it can be made ahead and frozen."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 pastry shells, deep dish, unbaked (9 inches)
4 cups sliced mushrooms
¹⁄₂ cup diced onion
¹⁄₄ cup sweet red pepper, diced
1 tablespoon butter
1 cup cheddar cheese, shredded (4 oz)
2 tablespoons all-purpose flour
1 ¹⁄₄ cups milk
4 eggs, lightly beaten
2 teaspoons dried savory
1 teaspoon salt
¹⁄₂ teaspoon cayenne pepper

directions

Bake pastry shell as directed. Remove and let cool.
Heat oven to 350 degrees.
In large skillet, saute mushrooms, onion, and red pepper in butter until mushrooms are tender. Drain and set aside.
In a bowl, combine cheese and flour. Stir in milk, eggs, savory, salt and cayenne until blended.
Stir in the mushroom mixture.
Pour into crust.
Bake for 40-50 minutes or until a knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

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RECIPE SUBMITTED BY

Scrapbook Lori

USA

Hello everyone! My name is Lori Pedroncelli. I am from Ohio originally, but lived in New Mexico for 3 years, before moving back several years ago. Like everyone here, I LOVE to cook. I used to feel that I didn't have time, but now I am learning to make time. It's so important to me to sit down to dinner together as a family. My favorite part of the day. Since I started working from home four years ago, it really has assisted in my flexibility to prepare a healthy, delicious dinner every night. I feel like I still have alot I can learn, especially when it comes to baking. I was married in September, 2006 to my best friend, Estevan. My husband and I share a love of cooking together. I really enjoy planning out the week and deciding what we will try next, and it takes the panic out of what's for dinner? I also try to do OAMC (once a month cooking) method when I can. I love the food netork, and I really love Rachel Ray and her cookbooks. I have recently been cooking alot out of her big orange book. It is my newest favorite. I am abit of a cookbook collector, and recently purchased a larger bookcase to store all of them in my kitchen. However, I tend to rely on recipezaar first now when I am looking for something in particular. I love this site and it's community of users! In my free time, I enjoy scrapbooking and would love to devote more time to it as a hobby. It is a great creative release for me. Estevan and I love to travel as much as we can as well. We were blessed with our first son 2 years ago (Grayson), and are enjoying being parents. We also have 3 furry kids, Bailey, (german shepard/ blue heeler) and 2 bichons - Bella and Jack. We love to entertain and typically host Thanksgiving and Christmas at our house for family. I enjoy putting the menus together and my husband is a huge help in the preparation! Couldn't do it without him.

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