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Mushroom Quiche


One prepared pie crust.
4 medium eggs.
1/2 lb of sliced mushrooms.
1/4 lb of shredded Swiss cheese.
2 cups of heavy cream.
1/4 cup of butter.
2 tablespoons of green onion, minced.
1 tablespoon of butter, softened.
1/2 teaspoon and 1/4 teaspoon of salt.
Pinch of pepper.


Preheat your oven to 425F (220C).

Spread the pie crust evenly with the butter, then chill.

With a wire whisk, beat the eggs, heavy cream, and 1/2 teaspoon of salt. Stir in the shredded Swiss cheese.

Melt the butter in a skillet over medium-high heat.

Add the sliced mushrooms, 1/4 teaspoon of salt, minced green onions and pepper. Cook for 5 minutes or until the vegetables are tender, stirring frequently.

Stir the mushroom mixture into the cream mixture.

Pour into the pie crust and bake for 15 minutes at 425F (220C).

Reduce heat to 325F (160C), and bake for another 35 minutes.

Allow to stand for 10-15 minutes before serving.

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