Recipe: Souper Quiche Squares (using condensed soup, cheese and mushrooms)

SOUPER QUICHE SQUARES

Pastry for 9-inch pie shell
1 or 2 cans (4 oz. each) sliced mushrooms, drained
1 cup (4 oz.) shredded Swiss or cheddar cheese
6 eggs, beaten
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
1 tablespoon minced onion
1/4 teaspoon basil, optional
1/8 teaspoon ground black pepper

On lightly floured waxed paper roll dough into 13x9-inch rectangle. Place dough, paper side up, over an 11x7 inch baking dish or pan. Remove and discard paper. Fit pastry into pan, gently pressing dough to completely cover bottom and sides of pan. Trim off excess pastry.

Sprinkle mushrooms and cheese over pastry; set aside.

Beat eggs, (undiluted) soup, milk, onion, basil and pepper together until well blended. Pour into pastry.

Bake in a preheated oven at 375 degrees F for a metal pan or 350 degrees for a glass dish until a knife inserted halfway between the center and the outside edge comes out clean, 25 to 30 minutes. Let stand at least 5 minutes before serving. Serve hot or cold.

Makes 24 appetizers
Source: Globe-Democrat magazine, September 18-19, 1982