Mini Mushroom Quiche Recipe
Ingredients:
1 pc of pastry (for 2-crust pie)
2 c of mushrooms (fresh); sliced
2 Tbsps of butter (or margarine)
3 Tbsps of flour
1 pc of onion (medium); sliced
1/2 c of milk
2 pcs of beaten eggs
1/4 c of cream (light, or evaporated milk)
1/4 tsp of salt
1/16 tsp of pepper (black)
Instructions:
Slightly butter the microwave-safe muffins cups. Roll out dough into 1/16-inch thick. Line dough on every cup; trim then flute the edges and use the fork to pierce the base and sides.
Cook inside the microwave at a medium-high setting for 4-6 minutes; rotating twice or thrice.
Combine mushrooms, two tablespoons of butter and onion inside a microwave-safe bowl; cook inside the microwave for 2-3 minutes at a high setting.
Add the flour then mix thoroughly. Add the milk then stir thoroughly; microwave for 1-2 minutes at a medium-high setting till boiling.
Add small amount of mixture onto eggs to temper it; place it back onto the bowl along with salt, pepper, and cream.
Stir thoroughly and spoon the mixture onto baked crusts. Microwave for 4-6 minutes at a medium setting; rotating twice or more.
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