-
1
Preheat oven to 370F (185C).
-
2
Grease a 9-inch pie plate or tart pan with a removable bottom with butter or coat with cooking spray.
-
3
Mix flour and salt.
-
4
Add milk to oil and add all at once to flour mixture.
-
5
Stir until well mixed and crumbly.
-
6
Transfer mixture into prepared pie plate or tart pan.
-
7
Press mixture from bottom all the way up to sides until a crust is formed.
-
8
Bake in oven for about 15 minutes until crust sets and edges become slightly brown.
-
9
Remove from oven and set on a wire rack.
-
10
Set aside.
-
11
Leave oven on.
-
12
To make quiche:
-
13
Saute onions in about 1 tablespoon of butter or olive oil until soft and browned, about 6 minutes.
-
14
Stir in mushrooms, cook until mushrooms are brown and most of liquid has been evaporated, about 8 minutes or more.
-
15
Set aside.
-
16
Beat eggs in medium-sized bowl.
-
17
Add sour cream, salt and hot pepper sauce.
-
18
Mix ingredients until blended.
-
19
Add grated cheese.
-
20
Add mushroom and onion mixture to egg mixture, stir until evenly mixed.
-
21
Pour evenly into baked pie or tart crust.
-
22
Smooth top with rubber spatula.
-
23
Bake 25 to 30 minutes until custard has set and quiche is bubbling and browned on top.
-
24
Let cool in pan on wire rack for a few minutes.
-
25
Slice into wedges and serve warm.
-
26
This recipe may be served as a main dish or as hors d'oeurves.
-
27
For hors d'oeurves use tart pans, if desired.
