Mushroom & Garlic Quiche in a Risotto Crust
Cooking Instructions:
- 1 box Lundberg® Creamy Parmesan Risotto, cooked according to package
- 3 to 4 cloves garlic, minced
- ½ cup onions, minced
- 1 cup mushrooms, coarsely chopped
- 1 Tbsp. olive oil
- 2 eggs
- ½ cup milk
- ½ cup shredded Parmesan Cheese
- 1 large tomato, sliced
- 1/3 cup basil, chopped
Cook the Risotto according to package directions. Let cool. Dump the Risotto into a 9” pie plate, pressing down and up the sides of the dish. Bake at 400°F for about 5 minutes. Take out of the oven.
Sauté the garlic, onions and mushrooms in a little olive oil, about 5 minutes. Spoon mixture into the Risotto crust, and spread evenly.
Mix together the milk and eggs. Pour over the pie. Top with tomato slices, and basil.
Bake at 350°F for about 45 minutes, or until set and the edges have started to brown.
Serve small wedges as a side dish or with a salad for lunch or brunch.
Serves 6.