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Cook'n with Betty Crocker 
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Mushroom Quiches |
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Serves: 2 Print this RecipePrep: 10 min Bake: 45 min Stand: 5 min Be sure to use deep (about 1 inch) quiche dishes or tart pans so all the filling fits in the pastry shell. If you prefer a vegetarian dish, just leave out the pepperoni. 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 cup sliced mushrooms (about 1 1/2 ounces) 2 tablespoons chopped green bell peppers 1 tablespoon chopped pepperoni 1 egg 1/2 cup milk 2 tablespoons grated Parmesan cheese 1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil leaves Easy Pastry: 2/3 cup all-purpose flour 1/4 cup (1/2 stick) butter or margarine, softened 1 egg yolks 1. Heat oven to 350°. Prepare Easy Pastry. Divide pastry into halves. Pat pastry firmly and evenly on bottoms and completely up sides of 2 deep individual 4-inch quiche dishes or tart pans or ungreased 10-ounce custard cups. Bake 15 to 20 minutes or until light brown. 2. Meanwhile, mix mozzarella cheese, mushrooms, bell pepper and pepperoni. Divide cheese mixture between baked crusts. Beat egg lightly in small bowl. Beat in remaining ingredients; pour into crusts. 3. Bake quiches about 25 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Easy Pastry: Mix all ingredients until flour is well blended. Gather pastry into a ball. 1 Serving: Calories 580 (Calories from Fat 340); Fat 38g (Saturated 22g); Cholesterol 300mg; Sodium 560mg; Carbohydrate 38g (Dietary Fiber 2g); Protein 23g % Daily Value: Vitamin A 30%; Vitamin C 8%; Calcium 40%; Iron 16% Diet Exchanges: 2 Starch, 2 High-Fat Meat, 1 Vegetable, 4 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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