Mushroom Quiche

By karenstl

My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one. This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. I have to admit I've never made it with the savory because I can't find it in my grocery stores, but I think it tastes good without it. Recipe is from Taste of Home.

Ingredients

• 1 unbaked deep-dish pastry shells (9 inches and I use a store-bought one for this)
• 4 cups fresh mushrooms, sliced
• 1/2 cup onion, diced
• 1/4 cup sweet red pepper, diced
• 1 tablespoon butter
• 1 cup shredded cheddar cheese
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 4 eggs, lightly beaten
• 1 -2 tablespoon minced fresh savory (or 1-2 t dried savory)
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Preparation

Step 1

1 Line unpricked pastry shell with a double thickness of heavy-duty foil. 2 Bake at 450 degrees for 8 minutes. 3 Remove foil; bake 5 minutes longer. 4 Cool on wire rack. 5 Reduce heat to 350 degrees. 6 In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender. 7 Drain and set aside. 8 In a bowl, combine the cheese and flour. 9 Stir in the milk, eggs, savory, salt and cayenne until blended. 10 Stir in mushroom mixture. 11 Pour into crust. 12 Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). 13 Let stand for 10 minutes before cutting.

Note:
I love the flavor of this quiche. I left out the red peppers, and substituted white pepper for cayenne, and 1 tsp sage & 1 tsp ground thyme for the savory. I took mine out of the oven at 50 minutes and let it sit for 10, but it was still too wet too cut, so I put it back in the oven for another 10-15 minutes. I guess every oven is different. I also defnitely recommend the deep dish pie crust. I used a regular one, and it overflowed a bit. Good thing I put it on a cookie sheet before putting it in the oven. Maybe that affected the cooking time, but it was definitely needed to keep my oven from needing major clean up.