Mushroom Quiche

Name: Mushroom Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps CRISCO® Oil; 6 servings Coarse salt and freshly ground pepper; 1 large egg yolk; 2 larges eggs; 315 milliliters all-purpose flour, sifted; 170 grams Gruyere cheese, grated; 118 milliliters heavy cream; 118 milliliters milk; 1 pinch freshly grated nutmeg; 1 teaspoons salt; 2 mediums shallots, thinly sliced; 118 milliliters CRISCO® All-Vegetable Shortening; 3 Tbsps cold water; 454 grams white button mushrooms, quartered

You can never have too many Mediterranean recipes, so give Mushroom Quiche a try. One portion of this dish contains about 17g of protein, 37g of fat, and a total of 504 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up coarse salt and pepper, button mushrooms, shallots, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. It works well as a reasonably priced main course.

Instructions

Spoon flour into measuring cup and level.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Mix flour and salt in medium bowl.

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All Purpose Flour

Salt

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Bowl

Cut in CRISCO® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

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Crisco

All Purpose Flour

Equipment you will use

Blender

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly.

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Crust

Dough

All Purpose Flour

Water

Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate.

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Crust

Roll