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MUSHROOM QUICHE

Portion 4-1/2 Ounces
Prep Time40 mins
Cook Time55 mins
Total Time1 hr 35 mins
Course: Breakfast
Keyword: Mushroom quiche

Equipment

  • Stand mixer

Ingredients

Ingredient

  • 1/2 lb-- 3 cups MUSHROOMS FRESH, SLICED,
  • 1 Cup ONIONS FRESH, CHOPPED
  • 2 cups CHEESE SWISS, SHREDDED
  • COOKING SPRAY NONSTICK
  • 1 2/3 cup FLOUR ALL PURPOSE
  • 1 Tbsp MILK NONFAT, DRY
  • pinch SALT
  • 1 1/2 tsp SUGAR GRANULATED
  • 1/4 tsp BAKING SODA
  • 2 Tbsp SHORTENING
  • 1/4 cup MILK NONFAT, DRY
  • 3 cups WATER WARM
  • 6 EGGS WHOLE, LARGE
  • 1/2 tsp GARLIC POWDER

Instructions

Method

  • Lightly spray pan with non-stick cooking spray. Cover bottom of pan with pie crust. Combine mushrooms, onions, and cheese. Spread evenly over bottom of pan.
  • Combine flour, milk, salt, sugar, and soda in mixer bowl.
  • Cut in shortening or oil until evenly distributed and granular in appearance, about 1 minute.
  • Reconstitute milk.
  • Add eggs to milk, blend in garlic powder.
  • Add egg-milk mixture gradually to flour mixture. Scrape down bowl; beat 2 minutes at medium speed.
  • Pour batter over cheese and vegetable mixture in 9 x 13-inch pan. Stir gently.
  • Using a convection oven, bake at 350 F. 15 minutes; reduce heat to 325 F.; bake an additional 30 minutes or until set and lightly browned. Let stand 10 minutes.
  • One recipe 2 pie crust cover bottom of 9 x 13-inch pan with pie cru