Food recipes
Wild Mushroom and Gruyere Quiche
Wild Mushroom and Gruyere Quiche Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt water, bottled, generic cheese, gruyere butter, without salt onions, raw mushrooms, white, raw egg substit...
Wild Mushroom and Gruyere Quiche
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
cheese, gruyere
butter, without salt
onions, raw
mushrooms, white, raw
egg substitute, powder
cream, whipped, cream topping, pressurized
tomatoes, sun-dried
spices, basil, dried
Directions:
Combine flour and butter with a pastry blender until you get a mealy texture.
Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball.
Be careful not to add too much or it will make it sticky.
Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
Turn oven down to 375.
Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
In a pan, melt 2 tbs butter and add onions and cook until they are soft.
Add in the mushrooms, and saute until lightly brown.
In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
Pour into quiche crust, and sprinkle with the basil.
Bake for 30-35 minutes, or until a knife inserted comes out clean.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
cheese, gruyere
butter, without salt
onions, raw
mushrooms, white, raw
egg substitute, powder
cream, whipped, cream topping, pressurized
tomatoes, sun-dried
spices, basil, dried
Directions:
Combine flour and butter with a pastry blender until you get a mealy texture.
Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball.
Be careful not to add too much or it will make it sticky.
Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
Turn oven down to 375.
Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
In a pan, melt 2 tbs butter and add onions and cook until they are soft.
Add in the mushrooms, and saute until lightly brown.
In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
Pour into quiche crust, and sprinkle with the basil.
Bake for 30-35 minutes, or until a knife inserted comes out clean.