A hearty and satisfying egg dish. Our family acquired our love of quiche from the pies originally pioneered at '209 Gracedale' by Jean back in the hip & trendy 1960's.
That original recipe continues to be the source and inspiration for Janet's current version.
While preheating the oven to 400F, sauté onion and mushrooms until tender.
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Meanwhile grate cheese, place it in the pie shell, and sprinkle with salt/pepper/garlic powder to taste.
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Put the sautéed onion and mushroom (and optional ingredients - see below) on top of the cheese.
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Beat egg and milk together. Pour egg/milk mixture onto the pie.
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Bake 20 minutes at 425F.
Reduce heat to 350F and bake another 30 minutes until golden and set.
It should be firm to the touch in the centre when done.
Let sit 10 minutes before serving.
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Serve with Caesar salad or baked beans and fried potatoes.
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Optional Ingredient Variations:
-chopped spinach
-substitute 100 g of crumbled feta for cheese
-chopped cooked ham
-cooked bacon, crumbled
-cooked broccoli
