Portobello Mushroom Quiche

• 3 tablespoons butter
• 1/2 lb portabella mushroom, sliced in 1/2-inch pieces
• 1 garlic clove, minced

Pastry

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 3 tablespoons chilled butter
• 3 tablespoons vegetable shortening
• 2-4 tablespoons milk, ice cold (more may be needed)
• 1 egg white, unbeaten

Custard

• 1 cup whipping cream
• 4 egg yolks
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 2 tablespoons slivered fresh basil

1. Sauté mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes.
2. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
3. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
4. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
5. Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
6. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
7. Now fill unbaked pie shell with mushroom mix, and then pour custard over.
8. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
9. Let set 5 minutes before cutting.


Number of Servings: 6

Recipe submitted by SparkPeople user BARBSHAKESPEARE.