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Sunday, April 29, 2012
Mother's Day Mushroom Quiche Lorraine Breakfast/Brunch Recipe 1
Mushroom Quiche Lorraine Recipe
Photo by: Taste of Home Mushroom Quiche Lorraine Recipe
Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
Mushroom Quiche Lorraine RecipePrep: 15 min. Bake: 30 min.
Yield: 6 Servings
15 30 45
•1 unbaked pastry shell (9 inches)
•1 cup sliced fresh mushrooms
•1/2 cup chopped green onions
•2 tablespoons butter
•1-1/4 cups half-and-half cream
•1/8 teaspoon pepper
•1 cup (4 ounces) shredded Swiss cheese
•4 bacon strips, cooked and crumbled
•Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.
• Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
• Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutritional Facts 1 piece equals 404 calories, 28 g fat (15 g saturated fat), 204 mg cholesterol, 378 mg sodium, 21 g carbohydrate, trace fiber, 14 g protein.
Originally published as Mushroom Quiche Lorraine in Simple & Delicious March/April 2008, p55