Here's another oldie but goodie - a favorite dish of mine from the Moosewood Cookbook, c1977. The recipe indicates - "Follow pie crust recipe for Spinach-Ricotta pie, or your own favorite for a single crust." Recipe for pie crust is below:
Today, my favorite pie crust recipe came from Mrs. Smith. Thank you, Mrs. Smith, for your 9inch pie that thaws in 15 minutes. Plus, you give me two in a package!
When I find myself making things too complicated like I often do, such as going through the trouble of making a pie crust when a ready-made crust is handy, I think of an old song by the Walker Brothers - "Make it Easy on Yourself".
Cover the bottom of an unbaked pie crust with 1 1/2 cups of grated swiss cheese. (Gruyere is best states Moosewood, and I agree.)
Cover cheese with 1 medium onion and 1/4 pound of mushrooms - chopped, sauteed in butter with salt, pepper, and a dash of thyme.
Make a custard by beating together:
4 eggs
1 1/2 cups milk
3 TB flour (I use 1 1/2 TB)
1/4 tsp. salt
1/4 tsp. dry mustard
Pour custard over mushroom layer.
Sprinkle with paprika. (I didn't).
The recipe indicates to bake at 375 for 40-45 minutes. I find that quiches come out better if I bake them at 450 for 15-20 minutes, then turn the temperature down to 375 and bake for another 25 minutes.
