Swiss Cheese and Mushroom Quiche
1 (10-inch) pie crust, pressed into a pie pan
1 teaspoon butter
1 1/2 cups chopped onion
1/4 pound mushrooms, sliced
1/2 teaspoon salt
a pinch of thyme
1/2 teaspoon dry mustard
4 large eggs
1 1/2 cups milk
2 tablespoons flour
1 1/2 cups (packed) grated swiss cheese
Preheat oven to 375F.
Melt the butter in a small pan. Ad onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme and mustard. Saute about 5 minutes more and remove from heat.
Combine eggs, milk, and flour in a blender or food processor, and beat well.
Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika.
Bake for 35 to 40 minutes, or until solid in the center. Serve hot, warm, or at room temperature.
By my calculations – Per serving – Calories: 360, Total Fat: 24.2g, Sat. Fat: 8.6g, Carbs: 21.7g, Fiber: 0.9g, Protein: 8.9g