Mushroom Quiche

My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1  unbaked deep-dish  pastry shells (9 inches and I use a store-bought one for this)
• 4  cups fresh mushrooms, sliced
• 1⁄2 cup onion, diced
• 1⁄4 cup  sweet red pepper, diced
• 1  tablespoon butter
• 1  cup  shredded cheddar cheese
• 2  tablespoons all-purpose flour
• 1 1⁄4 cups milk
• 4  eggs, lightly beaten
• 1 -2  tablespoon  minced fresh savory (or 1-2 t dried savory)
• 1  teaspoon salt
• 1⁄2 teaspoon cayenne pepper

Directions

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil; bake 5 minutes longer.
4. Cool on wire rack.
5. Reduce heat to 350 degrees.
6. In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
7. Drain and set aside.
8. In a bowl, combine the cheese and flour.
9. Stir in the milk, eggs, savory, salt and cayenne until blended.
10. Stir in mushroom mixture.
11. Pour into crust.
12. Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
13. Let stand for 10 minutes before cutting.