Grecian Quiche

This is adapted from my low carb cookbook. I’m posting this for ZWT3.

• Ready In: 43 mins
• Serves: 8

Ingredients

• 1  prepared  pie crust
• 1  tablespoon butter
• 1 1⁄2 cups mushrooms, sliced
• 1 (4 ounce) jar  sliced pimiento, drained
• 1⁄4 cup shallot, chopped
• 1⁄4 cup kalamata olive, chopped
• 2  eggs
• 1⁄2 cup milk
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup feta cheese, crumbled

Directions

1. Press pie crust into a 9 inch pie pan. Press into sides and bottom. Trim edges if needed.
2. Line with a double thickness of foil. Bake in a 450 oven for 8 minutes. Remove foil and bake for 10 more minutes.
3. Cool. Reduce oven temperature to 375.
4. In a large skillet melt butter over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender.
5. Remove from heat. Stir in pimiento, shallots and olives.
6. Spoon the mixture evenly into pre-baked tart shell and set aside.
7. In a small bowl beat together eggs, milk, dry mustard, salt and pepper. Carefully pour over mushroom mixture.
8. Bake for 20-25 minutes or until just set and a knife inserted into the center comes out clean.
9. Sprinkle with cheese before serving.