I've always had a thing for quiche.
I remember when I was in grade school we used to have these delicious mini-quiches that I would pop in the microwave and top with salsa for an after-school snack.
These days, I opt for a more gourmet version. A homemade crust is a bit more time-intensive, but totally worth it. Totally.
(Serves 6 – 8)
1 c. whole wheat flour
1/2 t. salt
1/3 c. chilled butter, cut in small pieces
3 – 6 T. ice water
2 T. evoo
1 onion, diced
1 garlic, minced
1 lb. mushrooms
¼ t. dried thyme
6 oz. Swiss or gruyere, shredded
1/3 c. cream
¾ t. salt
Pepper, to taste
1. Combine flour and salt. Grate frozen butter or cut in butter with pastry cutter to coarse sand. Add water and form ball. Process in cuisinart.
2. Roll out evenly on floured surface. Place in pie pan and turn edges under. Place in fridge.
1. Preheat oven to 375*.
2. Heat pan med-hi. Add evoo and onions. Add garlic. Add mushrooms. Salt well (to taste). Cook until mushrooms liquid is absorbed. Add thyme. Cool.
3. In separate bowl, whip eggs and combine cheese, cream, salt, and pepper. Combine with mushroom mixture and pour in pie shell.
4. Bake 45 – 50 minutes or until done.