Wild Mushroom and Gruyère Quiche
MICHAEL FOODS6
1 cup all-purpose flour
1/3 cup cold butter (do not
use margarine), cut into
small pieces
2-3 tablespoons cold water
1 cup grated Gruyère cheese
2 tablespoons butter
1/2 cup chopped onions
1 pound assorted fresh wild
mushrooms, chopped (shiitake,
oyster, crimini, chanterelle)
1 cup ( 8 ounces) Kirkland
Signature Egg Starts
1 cup cream
3 tablespoons chopped
sun-dried tomatoes
1 tablespoon coarsely
chopped fresh basil
1. Heat oven to 450°F.
2. In a large bowl, combine flour and 1/3 cup cold butter. Cut in butter with a
pastry blender until the mixture resembles coarse crumbs. Add cold water
1 teaspoon at a time until the dough is moistened. Shape into a ball.
3. On a lightly floured surface, roll the dough into a 12-inch circle. Press into
a 9-inch glass pie plate. Line the crust with aluminum foil and pie weights.
4. Bake for 6-8 minutes, or until the edges are light golden brown. Remove
the pie weights. Sprinkle bottom of crust with grated cheese.
5. Reduce oven temperature to 375°F.
6. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions
and cook until soft. Add mushrooms and cook, stirring occasionally, until soft
and lightly browned. Remove from heat.
7. In a large bowl, stir together Egg Starts, cream, sun-dried tomatoes and
mushroom mixture. Pour into the piecrust. Sprinkle with basil.
8. Bake for 30-35 minutes, or until a knife inserted in the center comes out
clean. Makes 6 servings.
Tip: Use 1 refrigerated piecrust in place of homemade crust.
