Mushroom Quiche Recipe
Ingredients
4 ounces (113 g) fresh mushrooms
4 eggs
1 1/2 cups (375 ml) light cream or half-and-half
1 tablespoon (15 ml) all-purpose flour
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) white pepper
1/4 teaspoon (1 ml) ground nutmeg
1 1/2 cups (375 ml) Swiss cheese cubes (1 inch or 2.5 cm)
1/2 medium onion, quartered
5 slices bacon, crisp fried and crumbled (1/3 cup or 75 ml)
1 unbaked 9-inch (23 cm) pie shell
Directions
Assemble Salad Maker with Thick Slicer Disc.
Process mushrooms (2 cups or 500 ml); set aside.
Assemble Blender.
Put eggs, cream, flour, salt, pepper, and nutmeg into blender container.
Cover and process at MIX until well blended.
Stop Blender and add Swiss cheese and onion.
Cover and process 5 cycles at GRIND to chop cheese and onion.
Put bacon and mushrooms in bottom of pie shell.
Pour egg mixture into pie shell.
Bake in preheated 375°F (190°C) oven for 40 to 45 minutes, or until a knife inserted in center comes out clean.
Process mushrooms (2 cups or 500 ml); set aside.
Assemble Blender.
Put eggs, cream, flour, salt, pepper, and nutmeg into blender container.
Cover and process at MIX until well blended.
Stop Blender and add Swiss cheese and onion.
Cover and process 5 cycles at GRIND to chop cheese and onion.
Put bacon and mushrooms in bottom of pie shell.
Pour egg mixture into pie shell.
Bake in preheated 375°F (190°C) oven for 40 to 45 minutes, or until a knife inserted in center comes out clean.
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