DELICIOUS BASIL MUSHROOM QUICHE

DELICIOUS BASIL MUSHROOM QUICHE image

Number Of Ingredients 15

1 Pilsbury "fold out" pie crust
1 1/2 cups chopped onions2 tablespoons Extra Virgin Olive Oil
1/2 cup grated mozzarella cheese
1/4 teaspoon salt
1/2 cup grated monterey jack cheese
1/2 cup sliced, pitted black olives
1 cup fresh sliced mushrooms
4 eggs, lightly beaten
1/4 teaspoon dry mustard
1 tablespoon unbleached white flour
1/4 cup (fresh) grated Parmesan cheese
1 hefty teaspoon crushed garlic (fresh or Polaner in the jar)
2 tablespoons finely chopped basil (fresh or Polaner in the jar)
1 roma tomato sliced (4-5 slices)
1 cup milk

Steps:

Unfold pie crust and smooth into 9-inch pie pan, crimp or flute edges. Set aside. Saute the onions and garlic in olive oil until tender and lightly golden. Add the basil and the salt. Saute for about 3-5 more minutes and then set aside. If the pan is fairly dry, add about a teaspoon of olive oil and throw the mushrooms in on low heat. Saute mushrooms until slightly tender. [personal taste] Preheat the oven to 350 (my oven tends to run a little hot, 350 works perfect, 375 browns the quiche too much.) Thoroughly mix the eggs, milk, mustard, and flour and set aside. Combine all the grated cheeses. Sprinkle half of the cheese into the pie shell. Spread the sauteed onions over the cheese. Scatter on the olives and the sauteed mushrooms. Pour the egg-milk mixture into the pie. Cover with the remaining cheese and arrange the tomato slices attractively on top. Bake 38-40 minutes (again, in my oven that's all it takes, the first time you make it... at about 35 minutes start peeking at it occasionally to make sure it's not browning too much) or until the custard is set. Now, scoop the dog toys off the table, throw a diet coke on ice, hit the campy Italian music in the cd player and try to convince the man in your life that "Real men do SO eat quiche!"'