Author
Alma Roeder
Recipe
| Measurements | Ingredients |
|---|---|
| Pastry shell (for a 10-serving quiche) | |
| ½ lb (2 cups) | Mushrooms, sliced |
| 3 | Green Onion, chopped |
| 4 Tbsp | Butter, divided |
| 4 | Eggs |
| 1 Cup | Milk |
| ½ tsp | Salt |
| ½ tsp | crumbled dried tarragon |
| 1 Cup | Shredded Gruyere or Swiss Cheese |
| 3 Tbsp | Grated Parmesan cheese |
Instructions
- Sauté mushrooms and onions in 3 Tbsp of the butter just until glazed.
- Remove from pan.
- Beat eggs until light.
- Mix in milk, salt, tarragon, sautéed vegetables, and shredded Gruyere.
- Pour into pastry-lined pan.
- Dot with remaining 1 Tbsp of butter and sprinkle with Parmesan cheese.
- Bake in a 425°F oven for 10 minutes.
- Reduce heat to 350°F and bake for 30 minutes longer or until set.
- Let cool for 10 minutes.
- Cut into wedges and serve.
Servings
10
