Sour Cream Mushroom Quiche

* Exported from MasterCook *

Sour Cream Mushroom Quiche

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quiche

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry Shell:
1 1/3 C. all-purpose flour
1 Tsp. salt
1/3 C. salad oil
3 Tbsp. milk
Quiche:
1 pie crust for 9-inch pan
3 eggs
1 C. sour cream
1/2 Tsp. salt
1 Tsp. Worcestershire sauce
1 C. Swiss cheese -- grated
1 Tbsp. chives
3 Tbsp. butter
1 Lb. fresh mushrooms -- sliced

Mix flour and salt. Add milk to oil and add all at once
to flour mixture. Stir. Roll on damp surface between two
pieces of waxed paper. Remove top piece of wax paper. Lift
bottom pepper with pastry rolled on it and flip into pie pan.
Remove paper. Pinch sides up high. Now you are ready to make
quiche.

Quiche:

Wash, dry and slice mushrooms. Saute onions in butter;
add mushrooms. Cook until mushrooms are brown but are still
firm. Place aside. Beat eggs in medium-sized bowl. Add sour
cream, salt and Worcestershire sauce. Mix ingredients until
blended. Add grated cheese. Drain mushrooms and onions; add
to egg mixture. Pour into Sally's Pastry Shell. Bake 25 to 30
minutes in 375 degrees oven until custard has set and quiche is
browned on top.
This recipe may be served as a main dish or as hors
d'oeurves. For hors d'oeurves use tart pans, if desired.


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