|My quiche, with salsa|
|The Girl's (second) piece, which she smothered in ketchup... but her first piece was more reasonably ketchuped.|
One thing I love about quiche is how customizable it is. I happened to have some baby portabello mushrooms, and decided to use cheddar cheese, onions, and some deli turkey slices I had lying around. You could use almost anything. I also used fat free evaporated milk, which I had extra of from a recipe a couple days ago. You could use regular milk.
The recipe is written as I made it. Let it be known that both of my children cleaned their plates! Mushrooms and all! Hooray!
Mushroom, Onion, Turkey, and Cheddar Quiche
8 oz sliced mushrooms (I used baby portabello)
1 onion, diced
1 Tbsp olive oil
2 Tbsp cooking sherry (optional)
~1 1/2 c cheddar cheese, shredded
1 c fat free evaporated milk
1 9" pie crust (I used refrigerated)
Preheat oven to 350 F. In a saute pan, heat olive oil. Saute mushrooms and onions until well softened, chopping mushrooms with a spoon or spatula as they cook.
|I love mushrooms|
Add in cooking sherry, if using, and cook until it mostly evaporates.
In a bowl, whisk together eggs, evaporated milk, and cheese. Dice turkey slices, and stir into egg mixture, along with the onion and mushrooms.
Bake for 35-45 minutes, or until cooked through. Cool for 10 minutes and serve.