Wild Mushroom And Gruyere Quiche - cooking recipe

Ingredients

1 cup all-purpose flour
1/3 cup cold butter, cut into small pieces (DO NOT USE MARGARINE)
2 -3 tablespoons cold water
1 cup gruyere cheese, shredded
2 tablespoons butter
1/2 cup onion, chopped
1 lb wild mushroom (look at above note)
1 cup egg starts egg white substitute
1 cup cream
3 tablespoons chopped sun-dried tomatoes
1 tablespoon fresh basil, coarsely chopped

Preparation

Combine flour and butter with a pastry blender until you get a mealy texture.
Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.
Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
Turn oven down to 375.
Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
In a pan, melt 2 tbs butter and add onions and cook until they are soft.
Add in the mushrooms, and saute until lightly brown.
In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
Pour into quiche crust, and sprinkle with the basil.
Bake for 30-35 minutes, or until a knife inserted comes out clean.