Portabella Mushroom Quiche

Lennie's Note:

Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 3 tablespoons butter
• 1/2 lb portabella mushroom, sliced in 1/2-inch pieces
• 1 garlic clove, minced
• 1/4 cup thinly sliced sun-dried tomato (, the kind packed in oil)

Pastry

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 3 tablespoons chilled butter
• 3 tablespoons vegetable shortening
• 2 -4 tablespoons milk, ice cold (more may be needed)
• 1 egg white, unbeaten

Custard

• 1 cup whipping cream
• 4 egg yolks
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 2 tablespoons slivered fresh basil

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.

Reviews

[Evie*]

Time for you to try it Lennie! It's delicious, the addition of the sun dried tomatoes give this quiche a lovely flavour. I used the pastry from this recipe, very good. Will be making this one again.

[Engrossed]

This was my first attempt at a quiche and it turned out great! I hate making pie crusts so I used a frozen Marie Callendars. The flavors went together very well. Turns out my husband loves quiche even though he'd never had it before! Thanks for the recipe.