FREEZE IT
MUSHROOM QUICHE LORRAINE
Family and friends will delight in this savory quiche. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence.
—MICHELLE FINCHER LYMAN, SC
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 eggs
11/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
4 bacon strips, cooked and crumbled
1. Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.
2. Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
3. Pour into the crust. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
FREEZE OPTION Securely wrap individual portions of cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Cook to Cook
I used this recipe to make quiche for the first time for Mother’s Day. I modified the recipe by adding zucchini, using cheddar instead of Swiss, and ham instead of bacon. I had to cook it longer than the recipe states, but it was worth it and turned out great!
—MRSHANNA