Mushroom & Swiss Cheese Quiche

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“This is a great dish to serve to makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the oven.”
1hr 25mins
1 ten inch pie

Ingredients Nutrition


  1. For Pastry: Sift together the flour and salt.
  2. Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
  3. Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
  4. Gather the dough into a ball, using only enough water to hold the ball together.
  5. Wrap ball in waxed paper and refrigerate for 20 minutes.
  6. Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
  7. Put dough into pan.
  8. Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
  9. Fill with dry beans (this will stop the pastry from puffing up during baking).
  10. Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
  11. Take from oven and remove beans and foil (be careful, they will be hot).
  12. Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
  13. Stir in mushrooms, 1 tsp salt and lemon juice.
  14. Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
  15. Continue frying the mushrooms in the butter for about 1 minute.
  16. In a large bowl, beat the eggs and cream together.
  17. Add the remaining salt, pepper and nutmeg.
  18. Stir in the mushrooms.
  19. Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
  20. Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
  21. Let sit for 10 minutes before serving.

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