Two Mushroom Quiche

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (9 inch) pie shells
• 1/2 lb cultivated mushroom
• 1/2 lb wild mushroom
• 4 tablespoons minced shallots
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons minced fresh parsley
• 3 eggs
• 1 cup heavy cream
• 2 tablespoons butter
• 4 tablespoons port wine
• 1 1/2 cups emmenthaler cheese, shredded

Recipe

• 1 wash the mushrooms (or other vegetables you may wish to add) thoroughly.
• 2 cut the mushrooms into 1/4-inch lengthwise slices.
• 3 sauté the shallots in butter over medium heat in a large skillet for about 2 minutes until clear, but not brown.
• 4 add the mushrooms and sauté for an additional 10 minutes.
• 5 next add wine and stir over medium heat until wine is almost completely reduced.
• 6 add salt and pepper to taste, along with the parsley.
• 7 in a separate bowl, mix cream, half and half and eggs.
• 8 blend well.
• 9 spread mushroom mixture evenly in the pastry shell and top with the shredded cheese.
• 10 pour egg and cream mixture over the top and bake 30 to 35 minutes until the custard is set.