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Quiche, 3 Kinds Mushroom (D, TNT)
Source: Unknown
Serves: 8-12

2 cups flour
1/2 cup butter (1 stick) or margarine and butter
1 tbsp. grated cheeses, (*see Note 1)
5 tbsp. cold water
1 tsp. vinegar

3 boxes of 3 different kinds of fresh mushrooms, (*see Note 2)
1 big onion, cut into thin strips
2 tbsp. oil + 1 tbsp. for later use
Salt and fresh ground pepper

3/4 cup ground cheeses, *see Note 1
2 eggs
2/3 cup heavy cream + 4 tbsp. milk (or use just light cream or milk)
salt and freshly ground pepper

Make Dough:
In food processor with steel knife put butter, flour, and cheese. Blend with the on/off button 2-3 times. Add slowly while food processor is running the water (not all, or maybe you should add some more) until you get a ball. Stop the food processor; do not over mix.

Spray a 10" quiche pan with "Pam." With your hand arrange dough in pan. Prick with fork all over dough, cover with nylon seal wrap and put in your refrigerator for later use.

Prepare Mushrooms:
Wash and dry mushrooms.

Prepare in a bowl the mushrooms. Cut the champignons not in small pieces. Tear the ear shaped mushrooms. In a big frying pan or a wok, heat well oil; add onions and fry until you get a nice gold colour. Transfer to a small bowl.

Add the other 1 tbsp. oil. Heat well; do not lower heat. Add the mushrooms and toss them until they are well blended with the oil and begin to fry. They should not get soggy. Add salt and pepper. Add the onions, mix, and stir for couple of minutes. Transfer to a bowl for later use. cool.

Make Filling:
In a bowl beat lightly eggs, Add all other ingredients; mix. Add little salt and pepper.

Arrange mushrooms on the dough. Pour over the egg mixture, shaking pan to cover well.

Bake in preheated 350°F hot oven for 45 minutes. Cool slightly before serving. Freezes very good.

Poster's Notes:
Note 1: I always buy 3 kinds of cheeses like sharp cheddar, Emmenthal, and smoked Katzkavaal (or any other sharp cheese). I grind it all in the food processor and put 1 cup each in a Zip-Lock and keep in my freezer, so when ever I need ground cheese I have it handy.

Note 2: like champignons and 2 kinds of forest mushrooms--the one that grows near pine trees and the other one whose shape are like big ears that you do not cut, but tear them with your hands into strips.

Posted by Rina Perry

Nutritional Info Per Serving: N/A