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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 10-inch pie crust (see recipe below), pressed into either a pie pan or a springform tart pan 1 teaspoon butter or margarine 1 1/2 cups chopped onion 1/4 lb. mushrooms, sliced or minced 1/2 teaspoon salt Black pepper A pinch of thyme 1/2 teaspoon dry mustard 4 large eggs (or 2 whole eggs plus two egg whites) 1 1/2 cups milk (can be lowfat) 2 tablespoons flour 1 1/2 cups (packed) grated Swiss Cheese Paprika Optional Variations: *Substitute other delicious cheeses for the Swiss *Add fresh tomato slices (no need to saute first) *Minced fresh herbs (chives, parsley, chervil, marjoram, basil, dill, etc.) *A hint of Hot: 1 teaspoon prepared horseradish and/or cayenne or Tabasco Pie Crust: 6 tablespoons butter or margarine, cut into small pieces 1 1/2 cups flour About 4 tablespoons cold water, milk, or buttermilk Instructions: Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal (The food processor should take care of this quickly). Add just enough liquid (water, milk, or buttermilk) to hold the dough together. Roll out the dough and form a crust in a 9 or 10 inch pie pan. Quiche: Preheat oven to 375 degrees. Melt butter in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme and mustard. Saute about 5 minutes more and remove from heat. Combine eggs, milk, and flour in a blender or food processor, and beat well. Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika. Bake for 35 to 45 minutes, or until solid in the center. Serve hot, warm, or at room temperature. |
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