This is an easy way to make a vegetarian quiche. I like to serve it with cantaloupe slices and pork breakfast patties on the side. It's also good with red grapes, strawberries or any favorite fruit.
- 9 inch frozen deep dish pie shell
- 8 oz
- white button mushrooms, cleaned and sliced
- 2 Tbsp
- salt to taste
- 1/2 c
- shredded cheese
- eggs, beaten or 1 cup egg beaters
- 1 c
- half & half
- fresly ground pepper medley to taste
1Prebake unpricked pie crust on preheated cookie sheet in 450 oven for 6 minutes. Remove pie crust from oven. Cool.
2Reduce oven temperature to 325.
3Cook mushrooms in butter until tender and browned. Drain; sprinkle with salt to taste.
4Sprinkle cheese over bottom of partially baked pastry shell. Spoon mushroom evenly mixture over cheese.
5Combine eggs, 1/2 and 1/2 and dash pepper in blender. Pour into pastry shell.
6Bake on preheated cookie sheet in 325 oven for 50 minutes or until knife inserted off center comes out clean. let stand 10 minutes before serving.