Mushroom Quiche
Ingredients
1 lb sliced mushrooms
4 large eggs
½ cup half and half
1 cup milk *follow instructions in regards to measuring milk
¼ tsp salt
⅛ tsp pepper
1 cup Monterey Jack cheese shredded
Directions
Preheat oven to 375°F.
Prepare the mushrooms by cleaning them, drying them, and then slicing thinly.
Saute (cook briefly in hot oil until tender) in a large frying pan with about 1 tablespoon of oil.
Spray 9 inch quiche dish with cooking spray to prevent sticking. Spread the cheese, and mushrooms on the bottom of the quiche dish.
Crack the eggs and add to a large liquid measuring cup, add the 1/2 cup cream and then add milk until the total volume is 2 cups. Mix quickly with a hand mixer or a whisk until light and frothy. Add the salt and pepper and continue to mix or whisk until frothy again. Pour the egg mixture into the quiche dish over the cheese and mushrooms.
Bake for about 40-45 minutes or until the egg is cooked, no longer liquid looking in the center, and turning golden on the edges.
Remove from the oven and allow to cool. Serve quiche room temperature.
