Inn at Blackberry Creek

Mushroom and Sundried Tomato Quiche: Breakfast-Brunch

Servings: 6

Prep time:1 hr

Ingredients:

• 

  3 Large red potato sliced thin (peeled or un peeled)

• 

  2 tablespoons olive oil (spray type is easiest

• 

  2/3 cup sun dried tomato in olive oil chopped

• 

  1/4 cup green onion chopped

• 

  6 large eggs

• 

  1 1/2 cups light cream

• 

  1/4 teaspoon garlic chopped fine

• 

  1 cup portabella mushroom chopped 1/2" or smaller

• 

  1 1/3 cups jarlsburg swiss cheese grated

• 

  1 teaspoon italian seasoning

• 

  3/4 cup grated parmesan or ramono

• 

  1/8 teaspoon salt

• 

  1/8 teaspoon pepper

Step 1:

Use a deep dish pie pan for quiche or a 9 x 13 pan if using as appetizer. Spray the pan with cooking spray, if using liquid oil mix sliced potatoes with oil and line pan with a single layer of potatoes, salt and pepper and place in a 375 oven while you assemble the rest of ingrediants Cook approx 10 to 12 minutes

Step 2:

In a small frying pan add 2 tablespoon butter or 1 of olive oil, chopped mushroom, green onion, garlic, seasoning. Saute lightly and salt and pepper lightly, add rinsed sun dried tomatoes and cook only till warm

Step 3:

In a bowl mix eggs, cream, 1/8 tsp salt and pepper, parmesan or ramono. Whip with a fork or wire whip vigously for about 2 minutes till well blended

Step 4:

Remove potato crust from oven, top with grated jarlsburg, add the mushroom/tomato mixture, pour the egg mixture on top. Place back in oven and bake until firm in center approx 40 more minutes. Enjoy