Mother’s Day truffled portabella quiche
Ingredients
- 6 Eggs, large
- 1½ c Heavy cream
- 1½ c Cheese (your choice of type), shredded
- 1 ½ t Adams Reserve truffle salt
- 2 c Portabella mushrooms, sliced
- 2 9-inch deep-dish fresh or frozen pie crusts, prepared
Chef Kristy at HEB’s Cooking Connections came up with this easy and tasty quiche. It only takes about 10 minutes to prepare and makes 2 quiches.
Thaw crusts if frozen. Place crusts in pie pans. Heat oven to 375°F.
Beat eggs together in a medium mixing bowl. Add cream and truffle salt. Stir in cheese and mushrooms. Transfer mixture to pie crusts.
Place quiches on a large baking sheet. Bake 35 to 40 minutes or until set in the centers. Cover edges of crust with foil to prevent burning, if necessary.
Let stand 5 to 10 minutes. Cut into slices and serve.