Wild Mushroom and Gruyere Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour and butter with a pastry blender until you get a mealy texture.
  • 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.
  • Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
  • Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
  • Turn oven down to 375.
  • Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
  • In a pan, melt 2 tbs butter and add onions and cook until they are soft.
  • Add in the mushrooms, and saute until lightly brown.
  • In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
  • Pour into quiche crust, and sprinkle with the basil.
  • Bake for 30-35 minutes, or until a knife inserted comes out clean.
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