Mushroom & Onion Quiche

Crust

• 1 ½ cups flour (this particular recipe used half plain white wheat, and half red fife flour)
• ½ tsp salt
• ½ cup butter
• ¼ – ½ cup cold water

Filling

• Lots of caramelized onions (To caramelize onions, cook in olive oil on low heat for forever — seriously.)
• Lots of mushrooms, sautéed in butter.
• 4 eggs
• ½ cup milk
• ¼ cup cream, if you have it (The quiche from the swap didn’t have the cream.)
• Some chopped sage, salt, pepper.
• Grated cheese.

Bake dough (rolled out thin) in pie plates for 20 minutes in a 400° oven with tinfoil and dry beans covering.  Fill with egg mix and bake for 30 minutes in a 350° oven.

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This item was part of our food swap on November 15th, 2012.  This dish was swapped for:

• Hannah’s Ginger Miso Soup & Burdock Root
• Ben’s Dark Chocolate & Mint Chocolate Faux Truffles
• Gillian’s Lentil & Feta Salad
• Megan’s Quinoa & Beet Salad