Quiche - for anyone!

There used to be a saying "Real Men don't eat Quiche". Well, that is out of date! Quiche is a tasty way to combine several healthy ingredients for an easy protein dish. A quiche is basically a frittata poured into a pastry shell. Sort of a big baked omelet. It can be filled with meats, cheese, herbs, and vegetables. 
Some tips for making quiche that are credited to Julia Child: 
* 1 egg + enough cream = 1/2 cup is a good proportion for liquid
* A mixture of milk and cream is good. Cream gives a rich taste and smooth rich texture. Using some milk reduces the amount of fat in the preparation. 
* Dry the dry ingredients, blot the vegetables with a paper town after washing and chopping. 
* Beat the eggs and milk mixture until frothy before pouring it over the other ingredients. 

MUSHROOM QUICHE

Ingredients:

1 cup shredded Jack cheese

1 pound sliced mushrooms of choice

4 large eggs

½ cup half and half cream

Approximately 1 cup whole milk (follow instructions for measuring milk)

¼ teaspoon salt

⅛ teaspoon pepper

(I also added about 1 teaspoon of chopped fresh thyme)

Instructions: 

1.  Prepare and bake a piecrust shell. 

2.  Prepare the mushrooms by cleaning them, drying them, and slicing thinly. 

3.  Sauté mushrooms (cook briefly in hot oil until tender) in a large frying pan with about 1 tablespoon of oil. 

4.  Spread the mushrooms and cheese (and thyme) in the cooled pie shell.

5.  Crack the eggs and add to a large liquid measuring cup. Add ½ cup cream, then enough milk to equal 2 cups. Mix quickly with a hand mixer or whisk until light and frothy. Add the salt and pepper and continue to mix or whisk until frothy again. Pour the egg mixture over the mushrooms and cheese.

6.  Bake in a preheated (375 degrees) oven for about 40-45 minutes. The egg should be completely cooked with no liquid in the center and golden on the edges. 

7.  Remove from the oven and cool slightly before cutting and serving.