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Cheese & Mushroom Crustless Quiche

Thursday, January 01, 2004
American/Appetizers-Side Dish
6 servings.
Cheese & Mushroom Crustless Quiche

2 cups mushrooms, sliced
2 green onions, chopped
1/2 cup Sharp Cheddar Cheese, grated
1/3 cup Parmesan Cheese, grated
1 2/3 cup Camembert Cheese, sliced
3 eggs
1 cup cream
1/2 cup milk
1/4 cup flour

Preheat oven to 350 degrees. Combine mushrooms and onions in a casserole dish sprayed with a cooking spray. Sprinkle with cheddar and parmesan cheeses, arrange camembert cheese on top. Whisk eggs, cream, milk and flour together in a bowl. Pour over the cheese. Bake, uncovered 30 - 40 minutes or until mixture is set.

Stuffed Cherry Tomatoes:

1 pint Cherry Tomatoes (about 24)
1/2 cup plain, low-fat yogurt
3 tbsp non-fat cream cheese, softened
1/2 tsp. dried dill
1/4 tsp. dry mustard
1/8 tsp. onion powder
Chopped pecans
Paremsan cheese, shredded

Cut tops from tomatoes. Scoop out pulp. Set tomatoes aside. Combine cheeses in small bowl. Stir in dill, mustard and onion powder. Spoon or pipe mixture into tomato shells (about 1 tsp. each). Sprinkle tops with pecans and Parmesan cheese. Chill before serving.

Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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