Recipe: Porcini Quiche with Parsley and Sage

PORCINI QUICHE WITH PARSLEY AND SAGE

2 tablespoons butter
1/2 pound porcini mushrooms, cleaned and chopped*
Unbaked 9-inch pie shell
6 ounces Swiss cheese, shredded (1 1/2 cups)
3 eggs
1 cup light cream
1/2 cup low-fat milk
1 tablespoon minced fresh sage
1 tablespoon minced fresh parsley
Salt and freshly ground black pepper
1/4 teaspoon dry mustard

Preheat the oven to 375 degrees F.

In a medium skillet, melt the butter and saute the mushrooms over low heat until they are golden but not browned.

Cover the bottom of the pie shell with the shredded cheese and the mushrooms; set aside.

With an electric mixer, beat the eggs, cream, milk, sage, parsley, salt and pepper to taste, and dry mustard. Pour into the pie shell.

Bake for 40 minutes, until firm and browned. Cut into wedges and serve warm.

*If you can't find fresh porcini mushrooms, settle for dried and soak them back to life. They'll have most of the rich flavor of their fresh counterparts.

Makes 6 servings
Source: Mushrooms Love Herbs: A Fresh from the Garden Cookbook by Ruth Bass