Ground Meat and Mushroom Quiche
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Tuesday, 21 June 2011 17:36
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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
    Instructions:
  1. 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
  2. Season mixture with Tony’s and next 5 ingredients; remove from heat and allow to cool
  3. Add sour cream, beaten eggs, and cheese mixing well; sprinkle with thyme and basil
  4. Bake pie crust for 15 minutes at 400°; remove from oven
  5. Fill pie crust with meat and mushroom mixture; bake at 325° for 45 minutes

 

Last Updated on Saturday, 23 May 2015 18:17