Serving Size : 1
Categories : Quiche
|Amount||Measure||Ingredient -- Preparation Method|
|1||9"||pie crust, unbaked|
|1||C.||Swiss cheese -- grated|
|1||Lb.||fresh mushrooms -- sliced|
Wash, dry and slice mushrooms. Saute onions in butter; add mushrooms. Cook until mushrooms are brown but are still firm. Place aside. Beat eggs in medium-sized bowl. Add sour cream, salt and Worcestershire sauce. Mix ingredients until blended. Add grated cheese. Drain mushrooms and onions; add to egg mixture. Pour into unbaked Pastry Shell. Bake 25 to 30 minutes in 375°F oven until custard has set and quiche is browned on top. This recipe may be served as a main dish or as hors d'oeurves. For hors d'oeurves use tart pans, if desired.
Only, I don't have mushrooms, and I'm cooking for meat-eating children, so I'm making this with diced ham and onions and 4 cheese mexican mixture. And adding a pinch of dry mustard to get the sharp back.
I looked for this recipe online, because I never buy cream, but I often have sour cream on hand. And skim milk takes forever to bake out of a custard. I'll be assembling this a bit differently: Rather than adding the cheese and diced ham and onions to the custard mix, I'll spread it evenly on the crust, then pour the custard mixture over it. That was the way I was taught to assemble a quiche loraine.
Update: Ohmygosh, this was yummy. The texture was perfect - no runny quiche here. Next time I'll leave out the salt, if I use ham, but I it's probably helpful for a veggie-only version.