Kickoff Successful!

Well, sort of. I expected more folks to come eat, so we made a TON of food. By the time the quiche was ready, we were all pretty full. So we ate it later in the day. It was tasty!

Anyway, here's the recipe for the quiche:

1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped (I used a bit more; about a third of a pound, I think.)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme

1 1/2 cups shredded Swiss cheese

4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour

Start out with the standard pie crust I told you about last summer. We also shot some good video of the process (stolen straight from Alton Brown's Good Eats) that we'll share with you after we get a chance to clip it all together properly. After it's blind baked, let it cool for about fifteen minutes. Set the oven to 375F, and get the rest of it going.
To start the filling, melt the butter in a skillet and sauté the onions until they soften up. Add the mushrooms and spices and sauté for about five minutes until they're soft and browned and delicious.
In the bottom of the pie crust, spread the Swiss cheese the sautéed mushrooms. Beat the four eggs, milk, and flour. Pour the mix onto the cheese and mushrooms. I had a little extra that wouldn't fit.
Pop it into the oven for about 40 minutes, until the center is firm. Let the quiche cool for at least twenty minutes, and serve it up! Yum.

I would have posted this yesterday, but I ended up falling asleep after I got done with work and I was in a funk all evening. So here it is, and later tonight or tomorrow I will post the recipe for the Rhubarb Cheesecake I'm working on right now.