FRENCH ONION MUSHROOM QUICHE

1 (9-inch) unbaked pastry shell

1 large (approx. 1 lb) sweet onion, thinly sliced
2 cups sliced fresh mushrooms
1/8 cup butter
1/8 cup coconut oil or olive oil
2 tbsp white whole-wheat flour or brown rice flour
1 cup shredded Swiss cheese
4 eggs
1 cup fat-free evaporated milk
1 tbsp beef-flavored instant bouillon

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes, remove from oven and lower temperature to 350 degrees.

In a large skillet, over medium-high heat, melt the butter and oil together.  Add the onion and mushrooms to the mixture and cook until the liquid evaporates.  Remove from the heat and stir in the flour until smooth.

Sprinkle 1/2 of the cheese onto the bottom of the pastry shell. Spoon the onion/mushroom mixture over the cheese.

In a medium bowl, beat the eggs, milk, and bouillon together; stir in the last half of the cheese.  Gently pour the mixture over the onion/mushrooms.

Bake quiche at 350 degrees for approximately 30-35 minutes or until set.  Remove from oven and allow to set for 10 minutes before cutting to serve.

file photo

Enjoy with a green salad, steamed broccoli, etc.

Leftovers should be refrigerated.