Ingredients for - Mushroom Quiche
How to cook deliciously - Mushroom Quiche
1. Stage
Preheat the oven to 450°F. Line an unpricked pie crust with a double thickness of heavy-duty aluminum foil. Bake for eight minutes. Remove the foil, and bake five minutes longer. Cool the shell on a wire rack. Reduce the oven to 350°. Editor's Tip: To avoid a soggy bottom, follow these tips on how to blind bake pie crust.
2. Stage
In a large skillet, cook the mushrooms, onion and red pepper in butter until the mushrooms are tender. Drain excess moisture off of the vegetables, and set aside. In a large bowl, combine the cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until everything is blended.
3. Stage
Stir the vegetable mixture into the egg mixture. Pour into the prepared pie crust. If necessary, gently stir the mixture with a spoon or fork to break up any clumps. Editor's Tip: Place the pie plate on a baking sheet for easier transfer to the oven. Any spillage will end up on the baking sheet, not your floor.
4. Stage
Bake the quiche for 40 to 50 minutes or until a knife inserted in the center comes out clean. Cover the edges loosely with foil if needed to prevent overbrowning. Let the quiche stand for 10 minutes before cutting. Editor's Tip: Don't skip letting the quiche rest before cutting. You want the custard to set so it doesn't ooze everywhere. You'll get a much cleaner slice once it's set properly.
