Mushroom Quiche


  • 1 unbaked 9 in. pie shell
  • 4 c. fresh mushrooms
  • 1 T. butter
  • 1 c. shredded Swiss cheese
  • 2 T. flour
  • 3 eggs, lightly beaten
  • 1 1/4 c. milk
  • 1 T minced parsley
  • 1 t garlic salt
  • 1/2 t. pepper
Preheat oven to 425.  Bake pie shell for 10 minutes; remove and let cool.  Reduce oven heat to 350.  Saute mushrooms in butter over a medium-high heat until tender.  Remove from the pan with a slotted spoon and set aside.  In a bowl, toss cheese with flour; add eggs, milk, parsley, garlic salt and pepper.  Stir in mushrooms.  Pour into crust.  Bake for 1 hour, or until set, covering edges with foil to prevent overbrowning, if needed.  Let stand for 10 minutes before cutting.

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