3 Onion Quiches

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Crust

Commercial crust or favorite crust recipe

 

Filling

1 large or 2 medium onions, chopped

2 shallots, minced

1 leek, white and light green only, chopped

8 ounces mushrooms, cleaned and chopped

4 tablespoons olive oil or butter for sautéing

1 cup ricotta cheese

2 eggs

1 teaspoon salt

1/2 teaspoon dried thyme or 2 small sprigs fresh

1/2 cup grated cheddar or Swiss cheese

  1. Sauté onions, shallots and leek in oil or butter in frying pan until golden.  Remove from pan and set aside.

  2. Place mushrooms in same pan as onion mixture. Sauté until liquid from mushroom is absorbed and mushrooms are slightly browned.

  3. Preheat oven to 375.

  4. Add onion mixture to bottom of prepared crust.  Evenly add mushrooms. 

  5. Mix ricotta, eggs, salt and thyme until thoroughly mixed. Pour on top of onion and mushroom mixture.

  6. Sprinkle cheese on top.

  7. Bake for 25-30 minutes or until center is set.

Tip:  With a fork, make several piercings across the bottom of the unbaked crust. This allows the crust to remain flat during baking.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is available on Aug. 22 on Amazon, Book Baby, and Book Depository. Preorder now!  So excited to share with you!

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