Cheese and Mushroom Quiche

By polledl

Ingredients

• Crust (makes one 10″ crust):
• 6 T butter, cut into chunks
• 1 1/2 C all-purpose flour
• enough milk to make a crust of the right consistency (1/4 C or more)
• Filling:
• 1 large onion, chopped
• approximately 2 handfuls of mushrooms
• 2 garlic cloves, chopped
• 1/2 t salt
• black pepper
• 4 large eggs
• 1 1/2 C milk
• 2 T flour
• 1 1/2 C packed grated cheddar (but you can use Swiss, too, if you want a sharper taste – something I don’t usually enjoy).
• paprika
• enough butter to saute the veggies

Details

Adapted from keyingredient.com

Preparation

Step 1

To make crust:
Pulse flour and butter in a food processor until the mixture resembles coarse meal. With the blade running, pour in just enough milk through the opening in the lid to make a soft dough (see photos above). Roll it out and fit in a pie pan, doubling up the excess. You can flute the edges or do whatever you like to do.
To make the filling:
Preheat the oven to 375 degrees.
Melt butter in a small pan. Add onions and saute over medium heat for a few minutes. When the onions begin to soften, throw in the mushrooms, garlic, salt, and pepper. Saute for about 5 minutes and remove from heat. Whisk together eggs, milk, and flour. Spread the grated cheese over the bottom of the unbaked crust and top with hte onion and mushroom mixture. Pour in the custard and sprinkle everything with paprika. Bake for 35 to 45 minutes until solid in the center. You can serve it hot or at room temperature.