{"id":17804,"date":"2014-10-12T01:10:54","date_gmt":"2014-10-12T01:10:54","guid":{"rendered":""},"modified":"2014-10-12T01:10:54","modified_gmt":"2014-10-12T01:10:54","slug":"Marisa-Sung-s-Vitamin-Packed-Vegetarian-Entree","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17804","title":{"rendered":"Marisa Sung’s Vitamin Packed Vegetarian Entree"},"content":{"rendered":"

Mushroom Quiche<\/strong><\/p>\n

Ingredients:<\/strong>
\n3 tbsp. smartbutter spread or margarine
\n2 tbsp. minced shallots or green onions
\n1 lb. of fresh sliced mushrooms
\n1 tsp kosher salt
\n1 tsp. lemon juice
\n2 tbsp. Madeira (wine)
\n3 eggs
\n1 1\/2 cups of light cream
\n1 9 inch whole grain pie shell baked for 5 mins. at 425 degrees
\n1\/4 cup of grated low fat Swiss cheese<\/p>\n

Steps:<\/strong>
\nMelt smartbutter spread in a small frying pan
\nSaute shallots for a few minutes
\nAdd mushrooms, salt, lemon juice and Madeira
\nCook for several mins. until mushrooms are done and their juice has evaporated
\nBeat eggs and cream until smooth
\nAdd mushrooms; mix
\nPour into pastry shell
\nSprinkle cheese on top of quiche
\nBake in preheated 375 degree oven 25 to 30 mins., until knife inserted in center comes out clean
\nServe Quiche hot<\/p>\n

Servings = 6 to 8 <\/strong><\/p>\n

An American In Paris<\/strong>
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