Mushroom and Onion Quiche √
Serves 10 to 12.
Note: Need an easy egg dish? This quiche fits the bill. It does not have a crust. If you prefer one, roll out 2 prepared pie crusts and bake according to directions. Then add the egg mixture and bake as directed below. The more finely shredded the cheese is, the more it will melt into the eggs. Substitute other vegetables as you prefer; chopped fresh asparagus is particularly nice (be sure to cook until almost tender in advance of adding to eggs). From“Come One, Come All: Easy Entertaining With Seasonal Menus,” by Lee Svitak Dean.
• 6 to 8 oz. mushrooms, sliced • 1 medium onion, sliced (3/4 c.) • 2 tbsp. butter, plus more to grease pan • 8 eggs • 1 1/2 c. half-and-half or milk • 4 oz. (1 c.) finely shredded Gruyère or white Cheddar cheese • 1 tsp. salt • Dash white pepper • 2 tbsp. chopped chives, plus more for garnish, optional
Preheat oven to 350 degrees.
Sauté mushrooms and onions in a saucepan with butter until soft. Set aside. (If preparing in advance, refrigerate mixture until ready to use.)
Crack eggs into large bowl; whisk until egg whites and yolks are thoroughly blended. Add half-and-half or milk, cheese, salt, pepper and chives; whisk thoroughly. Add mushroom mixture and stir.
With butter, lightly grease a 9- by 13-inch pan (glass or ceramic will look nicer than metal for serving) or two 9-inch pie pans. Pour egg mixture into pan(s). Bake until golden, about 20 to 25 minutes. Serve hot or at room temperature, with additional chives sprinkled on top for garnish.
Nutrition information per each of 12 servings:
Calories 154 Fat 12 g Sodium 300 mg
Carbohydrates 3 g Saturated fat 6 g Calcium 148 mg
Protein 8 g Cholesterol 151 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 medium-fat meat, 1½ fat.