Champlain Valley Mushrooms LLC           Orwell, Vermont           ChamplainValleyMushrooms@gmail.com

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Ingredients:

  • 9 –inch pie crust

  • 6 Duck eggs (or 8 chicken eggs)

  • 1 cup milk

  • 2 cups cheddar cheese, grated

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • ½ pound shiitake mushrooms, sliced

  • ½ pound oyster mushrooms, sliced

  • ½ cup sun dried tomatoes, chopped (optional)

  • ½ teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • 1 teaspoon dried oregano

  • 2 teaspoons salt

  • 1 teaspoon pepper

 

Instructions:

 

1) Preheat oven to 375 degrees.

 

2) In a large skillet heat the oil over medium heat. Add the      onions and cook until translucent, about 5 minutes. Add      the butter, mushrooms, dried tomatoes, salt, pepper, and      herbs and cook until tender, about 10 minutes. Add garlic      and cook for 1 minute. Remove mixture from heat.

 

3) In a large mixing bowl beat the eggs and milk. Mix in the    grated cheese and mushroom mixture.

 

4) Roll out the pie crust and put it in a pie pan. Pour the egg     and mushroom mixture into the shell.

5) Bake the quiche for 1 hour, until the top is lightly    

   browned and the custard is set.

Mushroom & Duck egg quiche