Sour cream mushroom quiche

 
                         Sour Cream Mushroom Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Quiche
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry Shell:
    1 1/3  C.            all-purpose flour
    1      Tsp.          salt
      1/3  C.            salad oil
    3      Tbsp.         milk
                         Quiche:
    1                    pie crust for 9-inch pan
    3                    eggs
    1      C.            sour cream
      1/2  Tsp.          salt
    1      Tsp.          Worcestershire sauce
    1      C.            Swiss cheese -- grated
    1      Tbsp.         chives
    3      Tbsp.         butter
    1      Lb.           fresh mushrooms -- sliced
 
 Mix flour and salt. Add milk to oil and add all at once
 to flour mixture. Stir. Roll on damp surface between two
 pieces of waxed paper. Remove top piece of wax paper. Lift
 bottom pepper with pastry rolled on it and flip into pie pan.
 Remove paper. Pinch sides up high. Now you are ready to make
 quiche.
 
 Quiche:
 
 Wash, dry and slice mushrooms. Saute onions in butter;
 add mushrooms. Cook until mushrooms are brown but are still
 firm. Place aside. Beat eggs in medium-sized bowl. Add sour
 cream, salt and Worcestershire sauce. Mix ingredients until
 blended. Add grated cheese. Drain mushrooms and onions; add
 to egg mixture. Pour into Sally's Pastry Shell. Bake 25 to 30
 minutes in 375 degrees oven until custard has set and quiche is
 browned on top.
 This recipe may be served as a main dish or as hors
 d'oeurves. For hors d'oeurves use tart pans, if desired.
 
 
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