Parve Mushroom Quiche

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READY IN: 1hr
SERVES: 8-10
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    unbaked double crust 9-inch pie shell
  • 2
    ounces margarine
  • 3
    onions, diced
  • 1 12
    lbs mushrooms, sliced
  • 2
    tablespoons flour
  • 12
    pint cream or 1/2 pint non-fat non-dairy creamer, substitute such as coffee rich
  • 1
    tablespoon sherry wine or 1 tablespoon dry wine
  • 1
    teaspoon salt
  • 1
    egg yolk
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DIRECTIONS

  • Preheat oven to 450 degrees.
  • Par bake 1 pie shell until light brown.
  • Lower oven temperature to 350 degrees.
  • Melt margarine.
  • Saute onions until soft.
  • Add mushrooms and saute until soft.
  • Add the flour and cream (or non-dairy creamer). Stir till smooth. Simmer for 10 minutes.
  • Add sherry or dry wine, salt and pepper to taste.
  • Cook through and cool. Pour into crust. Cover with top crust. Prick top a lot.
  • Glaze with egg yolk.
  • Bake 30-40 minutes.
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