[[ Wild ]] Mushroom Quiche

Ingredients | 12 total

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 to 2 tablespoons Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
• 1 pound wild mushrooms (cremini, portobello, oyster and/or shiitake), stems removed, sliced or diced (about 6 cups total)
• 1/2 cup shredded mozzarella or sharp cheddar cheese
• 1/2 teaspoon ground black pepper
• 4 large eggs1 1/4 cups Nestlé® Carnation® Evaporated Milk
• 2 tablespoons all-purpose flour
• 1 refrigerated pie crust dough for 9-inch pie
• 3/4 teaspoon salt
• 1 tablespoon chopped fresh thyme

Directions

 Prep: 7 Cook: 38 Wait: 18 Serving: 8

1. Line 9-inch pie plate with pie crust dough; crimp edges, if desired.
   Preparation: 3 min
2. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 minutes or until soft.
   Cooking: 3 min
3. Add mushrooms; cook, stirring occasionally, for 8 minutes. Stir in thyme; cook, stirring occasionally, for 2 minutes or until mushrooms are browned and liquid is evaporated.
   Cooking: 10 min
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4. Cool for a few minutes.
   Waiting: 3 min
5. Whisk eggs, flour, salt and pepper in a large bowl. Whisk in evaporated milk. Stir in mushroom mixture and mozzarella cheese. Pour into pie crust.
   Preparation: 4 min
6. Bake at 375° F for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with Parmesan cheese.
   Cooking: 25 min
7. Cool for 15 minutes before serving.
   Waiting: 15 min

Nutrition Information

•  247 calories per serving Serving size: 8
• 14.38g fat 20.50g carbs 10.63g protein