*  Exported from  MasterCook  *
 
                              Quiche Italian
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Quiche
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Small         onion -- (1/4 c.)
                         chopped
    2      Tbsp.         butter
    3      Large         eggs
    1      Small Can     black olives -- chopped
      1/8  Tsp.          cayenne pepper
    1      Can           tomato sauce -- (15 oz.)
    1 1/2  Tsp.          oregano
    2      Medium        garlic cloves -- chopped
    2      Tbsp.         fresh parsley -- chopped
      1/4  Tsp.          salt (optional)
    8      Oz.           raw mushrooms -- sliced, sauteed,
                         drained
    4      Oz.           grated Swiss cheese or
                         Mozzarella cheese
                         optional pizza toppings
    8      Inch          pastry shell -- unbaked
 
 Preheat oven to 400 degrees. In heavy skillet, Saute the onion
 in the butter over medium heat until they are clear and tender,
 about 5 minutes. Add tomato sauce, garlic, salt, pepper and
 oregano. Bring mixture to a boil; reduce heat and simmer 10 to
 15 minutes or until mixture thickens. Set aside to cool.
 In a separate bowl, beat the eggs. Add olives, parsley
 and cayenne, stirring until well blended. Slowly fold in the
 tomato mixture. (Be careful. If tomato mixture is too hot, the
 eggs will cook and quiche will not puff.) If you wish you can
 make the quiche to this point and refrigerate mixture a few
 hours until you are ready to bake, but you have to add 10 to 15
 minutes to baking time.
 Pour the mixture into the shell. Layer the mushrooms
 and any other toppings desired on top of mixture. 
 Then sprinkle the grated cheese over the toppings. Bake in preheated
 oven 30 to 35 minutes (40 to 50 minutes if refrigerated) or
 until puffed and brown on top. Remove from oven and allow to
 cool 5 minutes before slicing. If you use aluminum disposable
 pie tin, be very careful moving quiche into and out of oven or
 quiche will take a dive for your kitchen floor.
 
 
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