n a bowl; line a quiche or tart pan with pastry
prinkle bottom of pastry-lined quiche/tart pan or pie plate
inutes.
To make the mushroom filling:
Preheat oven to
ou are making a 'crustless' quiche, spray a 9\" deep-dish
ie crust, and spread onion/mushroom mixture on top. Pour egg
Cover bottom of crust with swiss cheese.
In a frying pan, melt butter and saute onions until soft and translucent.
Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
Spoon veggies over cheese in pie crust.
In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
Pour custard over mushroom layer until pie is full (there might be some left over).
Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.
Layer croutons, sausage, mushroom pieces, soup and cheese in this order in 9 x 13-inch greased casserole.
Beat eggs, milk and seasonings together and pour over ingredients in casserole.
Cover and let sit in refrigerator overnight.
Dijon mustard.) Option 1: Quiche in tart shell.
Brush
br>Line two 9-inch quiche dishes or pie plates with
Preheat oven to 450\u00b0.
Prick sides of pie shell with fork. Bake for 12 to 15 minutes.
Remove pie shell from oven and reduce heat to 350\u00b0.
Brown hamburg and drain.
In bowl, mix cream of mushroom soup, milk, eggs, spices and red pepper sauce.
Add mushroom pieces, hamburg and cheese.
Pour into pie shell.
Bake 60 minutes or until knife inserted in center comes out clean. Serve with tossed green salad of your choice.
Saute onion, garlic and mushroom with cooking spray and stir
Preheat oven to 450\u00b0.
Prick bottom of pie shell, bake 12 to 15 minutes.
Remove and reduce heat to 350\u00b0.
Brown beef, drain and set aside.
In medium bowl, mix soup, milk, eggs, spices and Tabasco sauce.
Add beef, mushroom pieces and cheese.
Pour into pie shell.
Cover edges with foil.
Bake 60 minutes or until toothpick or knife comes out clean.
ill unbaked pie shell with mushroom mix, then pour custard over
ave.
I have seen recipes with the veg-all cans
ircle of parchment paper for easy removal. Bake the crust for
prinkle the onions over the quiche. Bake uncovered at 350 degrees
o mix with cream of mushroom to just cover chicken and
ushrooms and onion until the mushroom's liquid has evaporated, 9
owl.
Add cornstarch to mushroom sauce and bring to boil
Cut roast into 1-inch cubes.
Mix onion soup, water and mushroom soup; pour over beef.
Bake in covered casserole dish at 300\u00b0 for 1 hour or until meat is tender.
Serve over rice.
I rate recipes with stars, 4 stars being the highest.
This one is definitely 4 stars.