Egg Dishes
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  • All In One Egg Dish
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  • Mushroom Quiche
  • All In One Egg Dish – Detroit friend, Rita Priver

    1.5 pounds grated cheddar cheese
    6 slices Swiss cheese
    15-20 slices sourdough bread, cubed
    1 chopped onion
    2 tablespoons chopped parsley
    1 pound cooked sausage

    Combine these ingredients. The original recipe called for layering the bread, cheese, sausage and onion ending with a cheese layer – it was fine just mixing them all together. Transfer the mixture to a greased baking pan – shallow pan means more crusty topping!

    8 to 10 eggs, beaten
    2 cups cream
    2 cups milk
    2 teaspoons brown sugar
    1 teaspoon dry mustard
    1 teaspoon cayenne pepper
    2 teaspoons paprika
    Salt and pepper to taste

    Combine these ingredients. Pour the egg mixture over the bread and cheese mixture. Let stand overnight in the refrigerator. Bake for 1.5 hours at 325 degrees. The original recipe called for covering the pan while baking but I preferred the crunchy cheese topping. The “all in one egg dish” is done when a knife inserted into the center of the pan comes out clean. Don’t try to cut it into squares – just scoop it out directly onto plates.

    Crepes – Detroit neighbor, Mimi Habert

    1 ½ cups milk
    3 cups flour
    3 eggs
    ½ teaspoon salt
    1 tablespoon oil

    Mix all ingredients in food processor or blender until smooth. Pour ¼ cup of batter into 7 inch crepe pan; flip when surface starts to dry and edges turn light brown. Can add ½ teaspoon and 1 teaspoon when using crepes with sweet fillings.

    Mushroom Crust Quiche – Sunset Magazine

    ¼ pound mushrooms coarsely chopped
    5 tablespoons butter or margarine
    ½ cup finely crushed saltine crackers
    ¾ cup chopped green onion
    2 cups (8 ounces) shredded jack or Swiss cheese
    1 cup small or large curd cottage cheese
    3 eggs
    ¼ teaspoon each cayenne and paprika

    In a frying pan over medium heat, sauté the mushrooms in 3 tablespoons of the butter until limp. Stir in the crushed crackers, and then turn into a well-greased 9 inch pie pan. Press mushroom mixture evenly over pan bottom and up the sides. Melt remaining 2 tablespoons of butter, add onions, and sauté until limp. Spread onions over crust; sprinkle evenly with the shredded cheese. In a blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake in a 350degree oven until a knife in­serted in the center comes out clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting. Serves 4.

    Mushroom Quiche – Detroit friend, Fran Greenebaum

    3 eggs
    1 ½ cups heavy cream
    Pinch of nutmeg
    1/8 teaspoon pepper
    2 tablespoons minced shallots
    3 tablespoons butter
    1 pound mushrooms sliced
    1 teaspoons salt
    1 teaspoons lemon juice
    2 tablespoons Madera or Port wine
    ¼ cup grated Swiss cheese1 tablespoon butter

    Beat eggs, cream, with seasonings. Cook shallots with butter, stir in mushrooms, salt, lemon juice and wine. Cover and cook over low heat for 8 minutes until liquid evaporated. Add mushrooms to eggs. Pour into shell. Sprinkle with cheese, dot with butter and bake for 10 to 15 minutes at 375 degrees.

    Quiche Shell

    1 1/3 cups flour
    1 stick cold butter
    1 teaspoon salt
    1 tablespoons sugar

    Mix these ingredients and add ¼ cup ice water. Form into shell.