Avocado And Mushroom Quiche Recipes

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

Steps:

• Pre-heat oven to 350°F.
• Butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish.
• Wipe the mushrooms if necessary and slice thickly.
• Melt the butter in a skillet and cook mushrooms over high heat, stirring until they have just softened, about a minute.
• Add curry powder and saute a few seconds longer, seasoning with a pinch of salt.
• Add the mushrooms to the prepared dish and spread them evenly over the base.
• Peel the avocado, cut into slices and arrange these over the mushrooms.
• Scatter the chopped spring onions over the top of the mushrooms and avocado.
• Place the eggs, cream, salt and pepper, wine and tomato ketchup together in a bowl and beat with a whisk.
• Pour this mixture over the top of the avocado, then place the dish in the oven.
• Cook for approximately 25 minutes or until the quiche has lightly set in the middle.
• Remove from oven and leave to stand for 5 minutes before cutting into wedges.
• It can also be served cold, but must be eaten the day it is made.