Swiss cheese Mushroom Quiche
A Moosewood Cookbook favorite for a brunch menu!
- 1 C. flour
- 1/3 C. cold butter
- 3 Tbl. buttermilk (or water)
- 1 1/2 C. grated swiss (Gruyere is best).
- 1 medium onion - chopped
- 1/4 lb. mushrooms
- 4 eggs
- 1 1/2 cups milk
- 3 Tbs. flour
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
Prepare crust: Cut together flour and butter until uniformly blended. (food processor works well for this) Add about 3 Tbl. cold buttermilk (or water) and blend until mixture holds together. Wrap and chill for 1 hour.
Roll out dough and cover pie pan.
Cover crust with grated Swiss cheese. Saute onion and mushrooms with butter, salt, pepper and dash of thyme. Cover cheese with mushroom mixture.
Make a custard: Beat together eggs, milk, flour, salt and dry mustard. Pour over mushroom layer.
Sprinkle with paprika.
Bake at 375 degrees 40-45 minutes, or until solid in the center when jiggled.
Let set until firm....10 - 15 minutes, before cutting.
Variations: Substitute cheddar for Swiss cheese.
Use tomato slices to cover cheese and or cooked bacon.
Substitute scallions for onion.
Add 1 tsp. horseradish.