Wild Mushroom And Brie Quiche

Serve this meatless quiche at your next brunch.

Serves 4 3/4 cup Wild mushrooms (portabella, shittake), chopped 1/4 cup Shallots, minced 1 Tablespoon Butter 1 Deep-dish pie shell 3 ounces Brie cheese, rind removed and sliced 3 Eggs, lightly beaten 1 1/2 cups Cream

Saute the mushrooms and shallots in the butter. Set aside. Place the cheese in the bottom of the pie shell. Mix together the eggs, cream, and mushroom mixture. Pour into the shell. Place on a cookie sheet and bake at 375 for 25-30 minutes (or until the top is lightly browned and the pie is firm in the middle).

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