MUSHROOM QUICHE

                            MUSHROOM QUICHE

1 tablespoon butter
1/2 pound mushrooms, sliced
1/2 medium onion, sliced
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
1/2 teaspoon thyme
1/2 teaspoon oregano
8 large eggs
2 cups milk
1 cup heavy cream
Salt and pepper to taste

Preheat oven to 325ºF. Melt butter in a skillet over medium heat. Add mushrooms and onions; cook until soft. Spread ½ cup Swiss cheese and ¼ cup Parmesan cheese in bottom of greased 2-quart oblong dish or springform pan. Top with mushroom mixture. Sprinkle with remaining Swiss and Parmesan cheese. Sprinkle with thyme and oregano. Whisk together eggs, milk, cream, salt and pepper; pour over ingredients in dish. Bake for 35 to 45 minutes or until set and golden brown. Recipe makes 6 to 8 servings.

Innkeeper Pam Flank at the White Swan Inn in San Francisco says this has been their most popular breakfast item for over 20 years.
Source: California Bed & Breakfast Cookbook; Melissa Craven & Jordan Salcito; 3D Press 2004; $19.95.