Mushroom Quiche
Dough:
| 1 | cup | Flour | |
| 1/2 | cup | Margarine | |
| 1 | ea | Egg | |
| 1 | tspn | Salt |
Filling:
| 1 | lb | Mushrooms | |
| 1 | Tbsp | Margarine | |
| 1/4 | cup | White wine | Dry |
| 1 | Tbsp | Parley | Chopped |
| 4 | ea | Eggs | |
| 1 | cup | Cream | Heavy |
| 3 | Tbsp | Mustard | |
| 1 | cup | Swiss cheese | Grated |
| 1/4 | cup | Mozzarela | Sliced |
| Salt |
Put flour in mixing bowl. Mix in the margarine, until it acquires a coarse granular texture. Add 1/4 cup of water with a teaspoon of salt and mix again. Add the egg and mix without kneading until it becomes smooth and does not stick to the fingers. Make a ball, sprinkle with flour, cover with wet cloth and cool in the refrigerator for one hour.
While the dough is in the fridge, heat the margarine and add the mushrooms, thinly sliced. Cook in low heat until the mushroom liquid dries. Add wine and parsley and keep over the fire until it dries again. Remove from heat.
Open the dough with a rolling pin on a flat surface sprinkled with some flour and cover the bottom and sides of the baking pan.
Separately, add the eggs to the cream, mix in the mustard and the grated Swiss cheese. Add the cheese mixture to the cooked mushrooms and check the seasoning. Pour filling into the dough, covering with Mozzarella cheese. Bake for about 45 minutes.