Mushroom Quiche

9 inch pre-baked pie crust

2 tablespoons olive oil 

1 ½ cups mushrooms, sliced

½ teaspoon salt

4 – 6 green onions, sliced (1 small yellow onion, diced may be substituted)

1 cup shredded pecorino romano cheese

1 cup shredded sharp cheddar 

3 large eggs

1 ½ cups lactose free whole milk

½ cup heavy cream 

1 tablespoon Dijon mustard

¼ teaspoon nutmeg 

⅛ teaspoon cayenne pepper

While the pie crust is baking, saute the mushrooms in olive oil and add the salt.  If substituting a small yellow onion for the green onions saute the diced yellow onion with the mushrooms.  Brown the mushrooms and continue cooking until they release their juices and those juices cook off.  

Once the pie crust is baked, reduce the oven to 375°and spread the cheeses evenly in the crust.  On top of the cheeses evenly spread the mushrooms and onion.

Whisk the eggs, milk, mustard, nutmeg and cayenne until well combined.  Pour over the cheese and mushrooms.

Bake at 375° for 45 minutes or until set.  Let the quiche stand for 10 minutes before cutting.

Also try ham quiche.

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