April 25, 2009 at 12:55 pm (9" baked deep dish pie crust, Breakfast, Main Dish, all-purpose flour, butter, eggs, ground mustard, mushrooms, onion, oven, paprika, prepared horseradish, salt, stovetop, swiss cheese, thyme leaves, yogurt)
1 9″ baked deep dish pie crust
1 T butter
1 small onion, chopped
1/4 lb mushrooms, sliced
1/2 t thyme leaves
1 C shredded Swiss
3 eggs
1 C plain yogurt
2 T all-purpose flour
1/2 t prepared horseradish
1/4 t salt
1/4 t dry mustard
Paprika
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Melt butter in a wide frying pan over medium heat. Add onion and mushrooms and cook until onion is soft. Stir in thyme and let cool.
Sprinkle cheese evenly into pastry shell. Spoon onion mixture into shell. Beat eggs slightly, the stir in yogurt, flour, horseradish, salt and mustard until well blended. Pour over mushroom layer. Sprinkle with paprika.
Bake in a 375 degree oven for 40 to 45 minutes or until filling is puffed and browned and a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 19, 2009 at 10:26 am (9" baked deep dish pie crust, blender, cauliflower, eggs, food processor, longhorn cheese, mayonnaise, milk, nutmeg, oven, pepper, slivered almonds)
1 9″ baked deep dish pie crust
1 small head (about 1 lb) cauliflower
1/2 C slivered almonds
2 eggs
1/2 C milk
1/2 C mayonnaise
2 C shredded Longhorn cheese, divided (8 oz)
1/8 t pepper
1/8 t nutmeg
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Break cauliflower into florets and cut into 1/2″-thick pieces. (You should have 4 C.) Steam over boiling water until just crisp-tender (about 4 minutes). Drain, plunge into cold water to cool, then drain again.
Spread almonds in a shallow pan and toast in a 350 degree oven for about 8 minutes or until lightly browned. Place cauliflower in bottom of pastry shell and sprinkle with toasted almonds.
In a blender or food processor, whirl eggs, milk and mayonnaise until smooth. Add 1 1/4 C of the cheese, along with pepper and nutmeg, and whirl briedfly to mix. Pour over cauliflower and nuts in pastry shell. Sprinkle with remaining 3/4 C cheese.
Bake on bottom rack of 350 degree oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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