** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Lightly grease each muffin cup in microwave safe muffin pan with butter.
(Spray vegetable coating can be used).
Roll pastry dough out to 1/16th"
thickness.
2. Line each cup with a circle of dough, being careful not to
stretch dough.
Trim and flute edges.
3. Prick sides and bottom of each shell
with a fork.
4. Microwave on 2/3 power (med.
high) for 4 to 6 mins.
or until
shells appear flaky.
5. During cooking, rotate 2 to 3 times or as needed.
Set
aside.
6.
Combine onion, mushrooms, and 2 tbsp butter in 1-qt.
measure or bowl.
7.
Microwave 2 to 3 mins.
on Full power.
Add flour and mix well.
Stir in milk.
8.
Microwave 1 to 2 mins.
on 2/3 power (med.
high) or until mixture boils.
9.
Stir a little of the hot mixture into beaten eggs.
10. Stir egg mixture, cream,
salt, and pepper into hot mushroom sauce.
Spoon mixture into baked shells.
Microwave 4 to 6 mins.
on 1/2 power (med.
) or until metal knife inserted in
center comes out clean.
During cooking, rotate 2 times or as needed.
For conventional oven - prepare on stove top in frying pan.
11. Saute onions
and mushrooms in butter until soft.
Sprinkle flour over onions and
mushrooms and blend in.
Add milk gradually, stirring constantly, over med.
12.
heat until mixture boils.
13. Combine ingredients as directed above.
14. Spoon
into baked shells; bake at 325 F for 25 mins.
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Dietary Notes:
This Mini Mushroom Quiche recipe is very low-sodium with 124.88mg per serving
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