Ground Meat and Mushroom Quiche |
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Tuesday, 21 June 2011 17:36 |
Nothing routine about the ingredients in this quiche. The addition of Worcester Sauce, A-1 Steak Sauce, and vermouth give the ingredients a nice spicy touch.
Submitted By: Missy Keife
Ingredients:
- 2 TBS olive oil

- 1 pound ground chuck
- ½ onion, finely chopped
- ½ cup fresh mushrooms, washed and sliced
- ½ tsp Tony Chachere’s Seasoning Mix
- 1 tsp Worcestershire sauce
- 1 tsp A-1 Steak Sauce
- 1 TBS chopped fresh parsley
- ½ tsp chopped fresh chives
- 1 TBS dry vermouth
- 4 ounces sour cream
- 2 eggs, lightly beaten
- 2 cups Swiss cheese, shredded
- ½ tsp thyme
- ½ tsp basil
- 1 unbaked Mrs. Smith’s 9” – 10” pie crust
- Into a large skillet heat olive oil; add ground chuck, chopped onions, and mushrooms; sauté until onion is wilted and all pink is cooked from beef
- Season mixture with Tony’s and next 5 ingredients; remove from heat and allow to cool
- Add sour cream, beaten eggs, and cheese mixing well; sprinkle with thyme and basil
- Bake pie crust for 15 minutes at 400°; remove from oven
- Fill pie crust with meat and mushroom mixture; bake at 325° for 45 minutes
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Last Updated on Saturday, 23 May 2015 18:17 |