Wild Mushroom and Gruyere Quiche

This came from a book called Favorite Recipes The Costco Way. *NOTE* It says you can use chanterelle, shitake, oyster, or crimini, or a mixture of all.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  cup all-purpose flour
• 1⁄3 cup  cold butter, cut into small pieces (DO NOT USE MARGARINE)
• 2 -3  tablespoons cold water
• 1  cup gruyere cheese, shredded
• 2  tablespoons butter
• 1⁄2 cup onion, chopped
• 1  lb  wild mushroom (look at above note)
• 1  cup  egg starts egg white substitute
• 1  cup  cream
• 3  tablespoons  chopped sun-dried tomatoes
• 1  tablespoon fresh basil, coarsely chopped

Directions

1. Combine flour and butter with a pastry blender until you get a mealy texture.
2. Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.
3. Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
4. Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
5. Turn oven down to 375.
6. Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
7. In a pan, melt 2 tbs butter and add onions and cook until they are soft.
8. Add in the mushrooms, and saute until lightly brown.
9. In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
10. Pour into quiche crust, and sprinkle with the basil.
11. Bake for 30-35 minutes, or until a knife inserted comes out clean.