Mushroom & Swiss Cheese Quiche

Recipe by MMers
READY IN: 1hr 25mins




  • For Pastry: Sift together the flour and salt.
  • Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
  • Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
  • Gather the dough into a ball, using only enough water to hold the ball together.
  • Wrap ball in waxed paper and refrigerate for 20 minutes.
  • Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
  • Put dough into pan.
  • Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
  • Fill with dry beans (this will stop the pastry from puffing up during baking).
  • Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
  • Take from oven and remove beans and foil (be careful, they will be hot).
  • Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
  • Stir in mushrooms, 1 tsp salt and lemon juice.
  • Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
  • Continue frying the mushrooms in the butter for about 1 minute.
  • In a large bowl, beat the eggs and cream together.
  • Add the remaining salt, pepper and nutmeg.
  • Stir in the mushrooms.
  • Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
  • Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
  • Let sit for 10 minutes before serving.