Low Sodium Onion Mushroom Quiche

4.0 large Egg, fresh, whole, raw
0.67 cup, chopped Onions, raw
0.5 cup pieces Mushrooms, cooked
1.0 crust, single 9" Frozen pie crust
4.0 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1.0 cup Dairy, Milk - Whole - 1 cup
0.25 tsp Garlic Salt
0.25 tsp Pepper, black
0.12 tsp Cayenne Pepper (Ground)
1.0 tbsp Canola Oil

Heat oven to 425 F. Heat oil in a skillet and saute chopped onions for 3 minutes on medium/medium-high heat. Add chopped mushrooms and garlic salt, saute for another 3 minutes. Let cool, then remove excess oil from onion-mushroom mixture and spoon evenly into pie crust. Distribute cheese evenly on top. In a mixing bowl, beat eggs slightly. Add cream, milk, pepper, and cayenne to eggs and beat til combined. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 300 F. Bake about 30 minutes or until an inserted knife comes out clean. Tip: If crust is getting too dark, wrap tinfoil around the edge of the pie, covering the crust, but allowing the eggs to continue baking.

Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user AMONCELLE.