MUSHROOM QUICHE

Source: Taste of Home Cookbook

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Serves: 6-8
Prep Time: 5 minutes
Cook Time: 60 minutes

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1 unbaked pastry shell, (9 inches) or 4 cups fresh mushrooms, sliced
1 tablespoon butter or margarine
1 cup Swiss cheese, (4 ounces) shredded
2 tablespoons all-purpose flour
3 eggs, lightly beaten
1-1/4 cups milk
1 tablespoon savory, minced fresh or 1 teaspoon savory, dried
1/2 teaspoon salt
1/4 teaspoon Pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425 degrees for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

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