Pastry Shell: 1 1/3 C. all-purpose flour
1 Tsp. salt
1/3 C. salad oil
3 Tbsp. milk
Quiche: 1 pie crust for 9-inch pan
3 eggs
1 C. sour cream
1/2 Tsp. salt
1 Tsp. Worcestershire sauce
1 C. Swiss cheese — grated
1 Tbsp. chives
3 Tbsp. butter
1 Lb. fresh mushrooms — sliced
Mix flour and salt. Add milk to oil and add all at once to flour mixture. Stir. Roll on damp surface between two pieces of waxed paper. Remove top piece of wax paper. Lift bottom pepper with pastry rolled on it and flip into pie pan. Remove paper. Pinch sides up high. Now you are ready to make quiche.
Quiche:
Wash, dry and slice mushrooms. Saute onions in butter; add mushrooms. Cook until mushrooms are brown but are still firm. Place aside. Beat eggs in medium-sized bowl. Add sour cream, salt and Worcestershire sauce. Mix ingredients until blended. Add grated cheese. Drain mushrooms and onions; add to egg mixture. Pour into Sally’s Pastry Shell. Bake 25 to 30 minutes in 375 degrees oven until custard has set and quiche is browned on top. This recipe may be served as a main dish or as hors d’oeurves. For hors d’oeurves use tart pans, if desired.