1/2 lb Mushrooms; freshsliced
2 tb Butter or margarine; melted
4 Eggs
8 oz Sour cream; commercial
1/2 c Parmesan cheese; grated
1/4 c All-purpose flour
1 ts Onion powder
6 To 8 drops Hot Sauce
8 oz Monterey Jack cheese; *
1/2 c Cooked ham; chopped
* Shredded (2 cups) Saute` mushrooms in butter in a medium skillet until lightly browned; drain well, and set aside.
Combine next 7 ingredients in container of electric blender; process until well blended.
Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased 10-inch quiche dish. Bake at 350^ for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving.
YIELD: One 10-inch Quiche
Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie