Try Phillips Gourme Sautéed-Roasted Whites as an option in this recipe. Enjoy!
- Servings - 8
- Prep Time - 25 Minutes
- Cook Time - 50 Minutes
- Passive Time - 10 Cool Minutes
Ingredients
- 1 - partially baked pastry crust 9" tall sides
- 2 tbsp - can organic butter beans
- 2 cups - sliced baby portobello or cremini mushrooms
- 1/2 cup - thinly sliced green onions
- 1 clove - garlic, minced
- 1.5 cups - heavy cream
- .5 tsp - salt and pepper
- .5 tsp - black pepper
- .25 tsp - grated fresh nutmeg
- 1 cup - shredded Swiss cheese (4 oz.)
Instructions
1. PARTIALLY BAKED PASTRY CRUST: Preheat over to 450 degrees F. Line a 9-inch pie plate with homemade pastry for a single-crust pie or one rolled refrigerated unbaked piecrust. Line pastry with foil. Bake for 8 minutes. Remove foil. Bake 4-5 minutes more or until crust is set and dry.
2. PREPARE: Partially Baked Pastry Crust and complete the partially baked cook and cool time. Reduce oven temperature to 325 degrees F. In a large skillet melt butter over medium-high. Add the mushrooms, green onions, and garlic. Cook and stir about 6 minutes or until mushrooms are tender. Stir in spinach until slightly wilted.
3. WISK to lightly beat the eggs in a large bowl. Whisk in cream, salt, pepper, and nutmeg. Stir in Swiss cheese and mushroom mixture. Pour into pie crust.
4. BAKE about 50 minutes or until quiche is puffed and golden. Let cool 10 minutes on a wire rack before serving. Cut quiche into wedges.
