Swiss Cheese and Mushroom Quiche

    • 6 tablespoons butter, cut into small pieces
    • 1 1/2 cups flour
    • 4 tablespoons cold water
    • ——
    • 1 teaspoon butter
    • 1 1/2 cups chopped onion
    • 1/4 lb sliced mushrooms
    • black pepper to taste
    • pinch of thyme
    • 1/2 t dry mustard
    • 4 large eggs
    • 1 cup milk
    • 2 T flour
             1 1/2 cups packed shredded Swiss cheese or x-sharp cheddar



Using a pastry cutter, cut together the butter and flour until it resembles coarse cornmeal. Add water to hold the dough together. Roll out the dough and form a crust for a 9 or 10-inch pie plate. Set aside.

Preheat oven to 375. Melt the butter in medium pan. Add onions and saute over medium heat until they soften. Add mushrooms, pepper, thyme and mustard. Saute about five minutes more and removed from heat.

Combine eggs, milk and flour and whisk well.
Spread the shredded cheese over the bottom of the unbaked crust, and spread the mushroom-onion mixture on top. Pour in custard and sprinkle with paprika if desired.
Bake for 35 to 45 minutes or until solid in the center.


Adapted from The New Moosewood Cookbook  page 157


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