Mushroom Quiche
(Serves 4-6)
Ingredients:
| 4 Cups | EE Freeze-Dried Mushroom Slices |
| 2 1/2 Cups | Water |
| 8 Tbsp | EE Whole Egg Powder |
| 5 Tbsp | EE Dehydrated Chopped Onions |
| 4 Tbsp | EE Butter Powder |
| 4 Tbsp | EE Instant Fortified Nonfat Dry Milk |
| 1/2 Tsp | EE Iodized Salt |
| 1/4 Tsp | Garlic powder |
| 1/4 Tsp | Onion powder |
| 1/4 Tsp | Black pepper |
| Optional: | 1 1/2 Cups Cheese |
Instructions:
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Preheat: Oven to 425°F.
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Combine: In a pan add mushrooms, onions, butter powder, nonfat dry milk, 2 cups water, salt, garlic powder, onion powder, and black pepper.
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Cook: Simmer until about 1/2 cup of liquid remains. Remove pan from heat. (Optional) Melt in 1 cup cheese.
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Mix: In a separate bowl, combine egg powder and 1/2 cup water.
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Prepare: Add veggies to a 9” round pie dish and then pour egg mixture over. (Optional) Add 1/2 cup cheese to the top.
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Bake: Place in middle rack of oven for 18-20 minutes until firm.
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Cool: For 5-10 minutes before serving.
