Mushroom and onion quiche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie crust; (I use Oronoque) | |
| 1 | Stick margarine | |
| 2 | mediums | Onions; chopped |
| ¾ | Fresh mushrooms; (up to 1) | |
| ½ | cup | Coffee Rich |
| 1 | Egg | |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Dry wine; (red or white) |
| Salt and pepper to taste | ||
Directions
From "So Easy and so Good," compiled by the sisterhood of the Young Israel of Hillcrest, Queens, New York: Saute onions until transparent. Add mushrooms; cover and cook for 10 minutes. Add remaining ingredients (allow to cool). Pour into pie crust.
Bake at 450 for 20 minutes.
NOTE: This is the original recipe, as it appears in the cookbook. When I make it, I never add the margarine or the Coffee Rich. I often add a diced green pepper to the mushroom/onion saute -- adds color and taste. It tastes great anyway.
Posted to JEWISH-FOOD digest by EGRocky@... on Jan 4, 1999, converted by MM_Buster v2.0l.
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