Very Mushroom Quiche
Yields 8 slices
2 tablespoons butter or light oil
1 small onion, chopped finely
12 ounces mushrooms, cleaned and chopped
2 tablespoons white wine or water
12 cherry tomatoes, halved
1 cup milk or half and half
8 ounces cheddar cheese
1 tablespoon fine breadcrumbs
Yields 2 crusts
2 cups whole wheat flour
2 cups all purpose flour
1 teaspoon salt
1/2 cup water
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 cup light oil
1.Combine flours and salt. Add in rest of the ingredients by hand or in food processor. Refrigerate for at least 1 hour.
2. Roll out dough to fit. Refrigerate until ready to use.
Roll out crust and place in pie pan. Pinch edges together attractively and brush with egg white. Prick bottom of crust with a fork and sprinkle bread crumbs on top. Place in refrigerator until needed.
Preheat oven to 375 F.
Add oil to a sauté pan over medium heat. Add onions and sauté for about 10 minutes, until translucent.
Add 1 tablespoon wine and 1/2 of the mushrooms to the onion pan. Sauté until the mushrooms shrink in size and the liquid is reduced. Remove to a bowl. Add the rest of the mushrooms to the same pan with the remaining 1 tablespoon wine. Sauté for 5 more minutes. Add leaves from thyme sprigs. Remove the mushrooms and add to the rest of the mushroom-onion mixture. Add tomatoes and sauté for 4-5 minutes or until tomatoes become wrinkled.
Beat eggs and milk together.
Remove crust from refrigerator. Place mushroom-onion mixture evenly over bottom of crust. Add tomatoes evenly over mushroom mixture.
Pour egg-milk mixture over vegetables. Sprinkle cheese evenly over the top. Bake for 45 minutes or until the quiche does not quiver liquidly. Bring to room temperature and serve.
To Freeze: Allow to come completely to room temperature. Place on top of sturdy tray or pie plate. Place in freezer for 2 hours. Remove from freezer and from tray or pie plate. Wrap top in saran wrap and then the entire quiche in aluminum foil. Freeze up until1 month. When ready to use, take out of freezer and bring to room temperature. Serve at room temperature or warmed.
Allow quiche to come completely to room temperature. Place on top of sturdy tray or pie plate. Place in freezer for 2 hours.
Remove from freezer and from tray or pie plate. Wrap top in saran wrap and then the entire quiche in aluminum foil. Freeze up until1 month.
When ready to use, take out of freezer and bring to room temperature. Serve at room temperature or warmed.