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Portabella Mushroom Quiche

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“Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
  2. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
  3. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
  4. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
  5. Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
  6. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
  7. Now fill unbaked pie shell with mushroom mix, then pour custard over.
  8. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
  9. Let set 5 minutes before cutting.

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