---------- Recipe via Meal-Master (tm) v8.04
       Title: Mort’s Quiche
  Categories: Cajun, Cheese, Eggs, Mushrooms
       Yield: 1 servings
   :          MORT'S QUICHE -- See below:
   The quiche is composed of three elements: pastry,
   custard and filling. The filling takes the most time
   and while its bubbling away you can prepare the other
   stuff. The following is for a 10-11 quiche ring pan.
   Be sure to use a ring pan, the pastry tends to burn if
   cooked in a pie pan (it'll taste fine, but looks like
   hell). THE FILLING: The filling is composed of three
   components. Two are cooked (mushrooms and onions), one
   ( sharp cheddar cheese) is not. The green onions and
   the mushrooms are cooked in separate pans and then
   combined later. Clarify a quarter pound of butter. Put
   about 3/4ths of it into a large frying pan for the
   mushrooms and the rest in a smaller frying pan for the
   onions. Sprinkle salt and pepper over the butter and
   add about a tablespoon for the mushrooms, and about a
   teaspoon for the onions, of the following (I just pour
   the stuff from the bottle into the pan): Worchester
   sauce Soy sauce Teriyaki sauce Then shake a liberal
   amount ( I'd guess this to be about 1/2 and 1/4
   teaspoon, respectively) of CINNAMON (now don't falter
   here) into each pan. Turn the heat to high and put the
   mushrooms and onions in their respective pans. You'll
   need a lot of both because you REALLY cook this stuff
   down. THE MUSHROOMS: You'll need one big plastic bag
   of mushrooms (about soccer ball sized) finely sliced.
   They'll form a mountain in the pan and some will
   probably slide off onto the stove. Just keep throwing
   the 'shrooms in the pan and stir with a wooden fork
   when possible. Cook until they are very brown and
   caramelized. You really want to get the moisture out
   of them. You'll be surprised how much they
   reconstitute after baking. THE ONIONS: You'll like the
   onions because you get to share a beer with them.
   You'll need about six bunches of medium-sized green
   onions. Chop into 1/8 " slices all the way back to the
   chive portion. Cut and reserve a cup of the chives for
   later garnishing. Brown the onions until they are
   almost burnt on high heat. Then pour a half of a beer
   in the pan (pour other half down yourself) and cover
   for about 5 minutes. Uncover and reduce onions until
   caramelized. Combine with mushrooms and mix thoroughly
   for a few minutes. Let this stuff cool while you
   prepare the pastry and custard. THE PASTRY: This
   pastry is pretty fragile. Don't freak out if it tears.
   You can patch it with egg whites and dough, so don't
   sweat it. 1 cup flour
       1/4 lb butter 2 tablespoons brown sugar 4 egg
   yokes (reserve egg whites) A little milk as
   kneaded (excuse me) Put flour in medium sized bowl.
   Make a dent in the middle and put in eggs yolks. Slice
   up butter and drop it in. Throw in the brown sugar and
   dive in. Use one hand, octopus style. Hold off on the
   milk until the dough is pretty well kneaded. Sometimes
   I don't use any. When you've got a good ball formed,
   toss it back and forth and compress between your
   hands. This warms up the dough and makes it a little
   easier to roll. Coat well with flour. Make large pile
   of flour on wax paper or a pastry cloth. Knead the
   dough into a saucer-shaped patty and roll out slowly,
   using lots of flour, working from the center. This
   dough will crack, so roll it a couple inches larger
   then necessary. Check your size against the bottom
   disk of your pastry ring. Trim dough to 1 to 1 1/2
   around the disk (I use a pastry wheel, the jagged
   kind). Slip the disk under the rolled dough. I place a
   bowl inside the ring, set the disk with the dough on
   it on the bowl, and then gently lift the ring at an
   angle while lifting the edge of the dough around the
   ring. Repair tears with egg white and extra dough.
   Brush pastry with egg white. Pierce all over with
   fork. Then trim pastry with sharp knife always cutting
   away from center of the pan. (You do not need to
   grease the pastry ring. The butter in the dough keeps
   it from sticking.) THE CUSTARD: You can use either
   sour cream or whipping cream or both in the custard.
   You're on the home stretch now. 16 oz sour cream or
   whipping cream (or 8 oz of each) 4 egg yolks
       1/2    pound of grated jack cheese Pinch of nutmeg
   Combine in a mixing bowl and stir it all up with a
   whisk. PUTTING IT ALL TOGETHER: Really, this is worth
   all the trouble, so let’s press on. Cut some
   approximately 1/8 square rods of EXTRA SHARP cheddar
   cheese and place them like spokes in the bottom of the
   pastry shell. Spoon in the mushroom/onion mixture.
   Spoon custard over the whole shebang. Lay down some
   more rods of cheddar cheese on the custard. Sprinkle
   on green onion chives. Some VERY thin slices of red or
   white onion can be a nice touch, too. Preheat oven to
   400x. Cook for 40-50 minutes, rotating it
   occasionally. It'll puff up pretty high while its
   cooking. Watch the center. It needs to puff up too and
   brown. I've been cooking this for over fifteen years
   and still chicken out sometimes and take it out before
   its completely done (it’s still good but a bit runny
   in the middle). Let cook until it’s dark brown. You
   won't believe how good this is.
   Recipe By     : Mortzco