JONI'S OLDIES
1 pastry for 2-crust pie
1 medium onion, sliced
2 cup fresh mushrooms, sliced
2 tbsp butter, or margarine
3 tbsp flour
1/2 cup milk
2 eggs, beaten
1/4 cup light cream, or evaporated milk
1/4 tsp salt
1 dash black pepper
A Recipe for
Mini Mushroom Quiche
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This Recipe for Mini Mushroom Quiche is one of thousands in the Recipes-to-go Egg Cookbook.
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This is a recipe for Mini Mushroom Quiche from the recipe cookbook of Recipes-to-go (Egg)
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Lightly grease each muffin cup in microwave safe muffin pan with
butter. (Spray vegetable coating can be used). Roll pastry dough out
to 1/16th" thickness. Line each cup with a circle of dough, being
careful not to stretch dough. Trim and flute edges. Prick sides and
bottom of each shell with a fork. Microwave on 2/3 power (med. high)
for 4 to 6 mins. or until shells appear flaky. During cooking,
rotate 2 to 3 times or as needed. Set aside.
Combine onion, mushrooms, and 2 tbsp butter in 1-qt. measure or bowl.
Microwave 2 to 3 mins. on Full power. Add flour and mix well. Stir in
milk. Microwave 1 to 2 mins. on 2/3 power (med. high) or until
mixture boils. Stir a little of the hot mixture into beaten eggs.
Stir egg mixture, cream, salt, and pepper into hot mushroom sauce.
Spoon mixture into baked shells. Microwave 4 to 6 mins. on 1/2 power
(med.) or until metal knife inserted in center comes out clean.
During cooking, rotate 2 times or as needed.
For conventional oven - prepare on stove top in frying pan. Saute
onions and mushrooms in butter until soft. Sprinkle flour over onions
and mushrooms and blend in. Add milk gradually, stirring constantly,
over med. heat until mixture boils. Combine ingredients as directed
above. Spoon into baked shells; bake at 325~ for 25 mins.
Source: Recipe clipping rec'd from Joni Cloud (5/95)
Serves: 1
Mini Mushroom Quiche Recipe brought to you by Recipes To-Go