Mushroom Quiche

Okay, so the first thing I am going to say is I am NOT a Quiche person. I have never liked Quiche, cooked Quiche or eaten it. Last week I went to one of my favorite friends in the whole wide world - Ashley's, for ladies night out. When I got there, I saw a Quiche on the counter. "Oh No!", I thought, "What the hell am I going to do? How am I going to be polite and eat this . . . . . . . Quiche!!"

Then dinner was served.

I took the first bite - anticipating that I would then politely clutch my throat, fall to the floor and hopefully one of my friends would do the Heimlich - and then I would be too upset to eat anymore. . . So, I took the first bite and I LOVED IT!! This Quiche was light, filled with mushrooms and delicious. This week I made my first Quiche EVER . . . and it was delicious as well. I am now a Quiche kinda' girl and will be experimenting with this basic recipe on other varieties. . .

So Ashley, thank you. . . . xo

Here is her recipe:

The crust:

• 1 c. all purpose flour
• 1 T. sugar
• 1/2 t. salt
• 1/2 stick butter
• 1/2 stick margarine

Mix the dry ingredients, cut in the cold butter and margarine.  Add 1-2 T. cold water or until the dough comes together.  If it's too soft you can put it in the fridge for 30 min before rolling it out.

Filling:

• 1 package white button mushroom, sliced
• 1 package shitake mushrooms, sliced
• 3 large shallots, minced
• 3 cloves garlic, minced
• 2 T. butter
• 2 T. oil
• 1 C. Fontina cheese, shredded
• 3 eggs
• 2/3 c. light cream
• 1/3 c. whole milk
• 1/4 t. nutmeg
• Parsley

Preheat oven to 450 degrees.  Roll out dough and fit into 9'' glass pie dish.  Bake crust 15-17 min - until golden.  I had to open the oven a couple times to push the sides of the crust up with the back of a spoon b/c they may shrink.

Cool crust while you make the filling.  Decrease oven temp to 325 degrees.

Heat oil and butter over medium heat.  Add shallots and garlic - saute 2 min.  Add mushrooms and saute until browned about 10 min.  Season with salt and pepper.

Add mushroom mixture to crust.  Add shredded cheese over mushrooms.  Mix eggs, light cream, and milk.  Season with salt and pepper.  Add 1/4 t. nutmeg.  Add mixture to quiche and bake at 325 degrees for 50 min. 

Let quiche cool for 30 minutes to 1 hr.  Sprinkle with parsley.

I know you will love this recipe! Never again will I say . . . 'real women don't eat Quiche' :)