Recipe by Lennie
Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!
Top Review by 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.
- 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)
- 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
- 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 See How It's Made
- 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.
- Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
- Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
- 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.
- Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
- Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
- Now fill unbaked pie shell with mushroom mix, then pour custard over.
- Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
- Let set 5 minutes before cutting.