Broccoli Mushroom Quiche

Adapted from Horn of the Moon Cookbook page 201

2 tablespoons canola oil
1 c chopped onion
1 t dried thyme
1 t dried basil (or 1 T fresh chopped basil)
2 c finely chopped broccoli, crowns & stems
2 c sliced mushrooms
5 cloves garlic, pressed
3 eggs, beaten
3⁄4 c sour cream (can substitute 3/4c feta cheese)
2 1⁄2 c sharp cheddar cheese, grated
1⁄2 c Monterey Jack cheese, grated
salt & pepper
1 unbaked single pie crust

Preheat oven to 375º
Saute the onions, thyme, basil, garlic & broccoli for 5 minutes. Add mushrooms and season with salt. Saute until the mushrooms are tender, drain excess liquid.
Roll out pie crust and fit into 10″ pan and flute the edges.
Mix the cheeses in a bowl with the beaten eggs salt and pepper.
Spread the broccoli mixture evenly in the unbaked pie shell then pour in the egg/cheese mixture on top.
Bake 45 minutes or until golden and puffy.
Let stand for 10 minutes, slice and serve.


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