Recipe by dsmithtexas
"Quick, easy, delicious and very impressive. You may use whatever cheese and herbs you like for this dish."
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1 (9 inch)
unbaked 9 inch pie crust
shredded Swiss cheese
1 (4.5 ounce) can
sliced mushrooms, drained
chopped fresh thyme
salt and pepper to taste
I had to add 3 times the egg mixture to fill the pie crust.
Awesome recipe!! I substituted buttermilk for the milk for a creamer texture. The extra yolk really makes the difference...MUCH richer than other quiche recipes I've tried!
I substituted the mushrooms with spinach and used cheddar and american cheese. Also I used a ready made Nilla Wafer pie crust. It was excellent.
I made this in a 10" springform using the Basic Flaky Pie Crust from this site. I used fresh mushrooms - a lot more than called for, and had to increase the filling to fill up my crust. I added one more whole egg & adjusted the liquid, etc. I'm sending this out for another family, so I'll report back when they do -- thanks!
I used cheddar cheese and a sprinkle of feta as well as half of a tomato, some red bell pepper, and a sprinkle of fresh shredded spinach leaves. To cover my amount of veggies I also added two additional eggs. Yum! We'll definitely eat this again!
* Percent Daily Values are based on a 2,000 calorie diet.
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Amount Per Serving
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