Mushroom Quiche

Found this in a taste of home magazine which was shared by Ruth Andrewson. It's a great Sunday morning brunch and love that it can be made ahead and frozen.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  pastry shells, deep dish, unbaked (9 inches)
• 4  cups  sliced mushrooms
• 1⁄2 cup  diced onion
• 1⁄4 cup  sweet red pepper, diced
• 1  tablespoon butter
• 1  cup cheddar cheese, shredded (4 oz)
• 2  tablespoons all-purpose flour
• 1 1⁄4 cups milk
• 4  eggs, lightly beaten
• 2  teaspoons dried savory
• 1  teaspoon salt
• 1⁄2 teaspoon cayenne pepper

Directions

1. Bake pastry shell as directed. Remove and let cool.
2. Heat oven to 350 degrees.
3. In large skillet, saute mushrooms, onion, and red pepper in butter until mushrooms are tender. Drain and set aside.
4. In a bowl, combine cheese and flour. Stir in milk, eggs, savory, salt and cayenne until blended.
5. Stir in the mushroom mixture.
6. Pour into crust.
7. Bake for 40-50 minutes or until a knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.