Wild Mushroom And Gruyere Quiche

1. 1

   Combine flour and butter with a pastry blender until you get a mealy texture.

2. 2

   Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.

3. 3

   Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.

4. 4

   Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.

5. 5

   Turn oven down to 375.

6. 6

   Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.

7. 7

   In a pan, melt 2 tbs butter and add onions and cook until they are soft.

8. 8

   Add in the mushrooms, and saute until lightly brown.

9. 9

   In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.

10. 10

    Pour into quiche crust, and sprinkle with the basil.

11. 11

    Bake for 30-35 minutes, or until a knife inserted comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.