Mushroom Quiche and Strawberry Rhubarb Pie
Here are two recipes from Jane Brownley
Jane made these two following dishes for a soirée poetry reading on Friday evening, November 21, 2008 for the lovely poet Denise Duhamel–the reading was fabulous! My friend and neighbor, book artist and quiltor Marianne Haycook, hosted and I cooked except for these two lovely dishes from Jane. some of those recipes will appear soon…just as soon as I get resettled in
1 pie crust (I use Pillsbury in a box which you just unroll and plop in the pie dish–you can find it in Publix next to the refrigerated biscuits)
1 container mushrooms of any kind–about 12 ounces.
1/2 sweet onion chopped
2 cups half/half (I use fat free)
1 1/4 cups grated Swiss cheese
3/4 cup grated Parmesan cheese.
Bake pie crust at 400 degrees for about 15 minutes or until light tan.
Saute chopped onion and mushrooms until soft.
Place in pie crust with the 2 cheeses.
Beat 4 eggs
Add Half and Half and mix.
Pour egg and Half and Half mixture over the mushroom, onion and cheeses.
Bake at 375 degrees for 35 to 45 minutes or until set.
Variations: add spinach, salmon or whatever.
Pillsbury Pie crust (In Publix next to refrigerated biscuits in dairy aisle)
2 cups frozen or fresh strawberries defrosted.
1 package frozen cut rhubarb (In Publix with the frozen strawberries)
1/4 cup Kraft Minute Tapioca (Shake box before pouring)
1 1/4 cups sugar (I use 1 cup with frozen berries)
Place pie crust in pie dish and bake for 15 minutes at 400 degrees or until light tan.
Mix strawberries and rhubarb in a large bowl with the sugar and tapioca.
Let sit for 15 minutes.
Add the strawberry and rhubarb mixture into the pie crust.
Dot with 1 tablespoon of butter.
Add the top crust to the pie and seal the edges.
Cut several slits around the crust.
Bake at 400 degrees for 45 0r 50 minutes or until bubbly.
Check out Jane’s Christmas and Chanukah gift items on her website…