- 9" pie shell
- 7 Extra large fresh eggs
- 3/4 cup Heavy cream
- 8 Ounces sliced mushrooms
- A heaping cup of slivered pepper jack cheese
- 2 Tablespoons flour
- Black pepper to taste
- Ground kosher salt to taste
- Powdered garlic to taste
- Powdered onion to taste
- A tablespoon of dried parsley
Quiche is nothing more than an eggy pie, with stuff tossed in for flavor. It makes a wonderful refrigerator Velcro, using up leftover bits with abandon. In this recipe, the addition of a little flour to the mix causes the quiche to veer off into Souffle land.
In a medium hot cast iron fry pan, melt a few large pats of butter. Toss in the sliced mushrooms, and let them sizzle till golden. Turn occasionally to brown evenly. A few grinds of black pepper never hurt..
While the mushrooms are browning, combine the eggs, cream, flour, garlic, parsley, and onion in a bowl. Whisk till well combined and light in color. Set aside till the mushrooms finish cooking.
Layer about 3/4 of the golden brown mushroom in the pie shell, and then cover with 3/4 of the cheese. Pour in the egg mixture. Cover with the rest of the shredded cheese, and lay the remaining mushrooms on top.
Gently slide into a preheated 350 degree oven, and go find something to do for an hour.
Return to find a fluffed up souffle-like quiche, perfectly browned on the outside and stunningly tasty on the inside.
Now... enjoy Breakfast.