Geisha

Vegetable Quiche

(Makes 6 Servings)

Ingredients

  • 1 can (4 oz.) Geisha┬« Mushrooms, drained
  • 1 can (8 oz.) Geisha┬« Bamboo Shoots, drained
  • 9 inch single pie crust
  • 2 Tbsp. butter
  • 1/2 white onion, chopped
  • 1 small green bell pepper, chopped
  • 4 oz. shredded cheddar cheese
  • 3 eggs
  • 1/2 cup half-and-half
  • 1 1/2 Tbsp. dijon-style mustard
  • Chopped fresh basil, thyme

Preparation

  1. Line pie crust with foil. Fill with pie weights. Bake at 375 degrees F for 10 to 15 minutes until lightly browned.
  2. In a skillet, heat butter. Add onions and bell pepper. Cook, stirring, over medium heat until softened. Add Mushrooms and Bamboo Shoots. Turn mixture into hot, prebaked crust. Sprinkle with 3/4 of the cheese.
  3. Blend eggs, half-and-half and mustard. Beat lightly. Pour over mixture in pan. Sprinkle with remaining cheese.
  4. Bake at 375 degrees F for 25 to 30 minutes until set. Sprinkle with chopped fresh basil and thyme.