Moosewood Swiss Cheese and Mushroom Quiche (Modified)
I modify with different kinds of cheese, sauteed vegetables, and sometimes meatless, or with cooked sausage crumbled or bacon.
I modify with different kinds of cheese, sauteed vegetables, and sometimes meatless, or with cooked sausage crumbled or bacon.
- Carbohydrate 27.2252909021491 g
- Cholesterol 167.77052083912 mg
- Fat 23.183430795794 g
- Fiber 1.38302316422003 g
- Protein 18.9448715014127 g
- Saturated Fat 11.1752960310501 g
- Serving Size 1 1 (206g)
- Sodium 532.330928572937 mg
- Sugar 25.8422677379291 g
- Trans Fat 2.14363587278532 g
- Calories 393 calories
Step-by-step
- 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 thouroughly 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.
Unlike a traditional French tart baked in a fluted metal ring with a removable bottom, this deep-dish preparation requires a sturdy glass or ceramic pie plate to support the substantial volume of dairy and eggs. A heavy ceramic dish conducts heat more slowly than polished aluminum, which helps prevent the outer pastry edges from scorching before the interior proteins fully coagulate. When sweating the onions and sliced mushrooms in butter, cook them until all released moisture completely evaporates; excess water from the vegetables will destabilize the liquid custard ratio and cause the filling to curdle during baking. Swiss cheese contains elevated levels of proteins and fats that melt into the surrounding milk and eggs, creating an emulsion stabilized by the small amount of flour whisked into the base. Whisking the flour directly into the cold dairy prevents lump formation before the mixture meets the heat of the 375 degree oven. Bake the pie until the center reaches a gentle wobble rather than a liquid splash, then allow the temperature to drop for twenty minutes so the starches and dairy solids can set into clean slices.
