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Categories:
Cheddar cheese flour salt mustard butter onion mushrooms butter flour milk whipping cream eggs salt ground nutmeg pepper
Viewed: 37 - Published at: 8 years agoIngredients
- 1 14 cups shredded sharp cheddar cheese
- 34 cup all-purpose flour
- 1 teaspoon salt
- 14 teaspoon dry mustard
- 14 cup butter, melted
- 12 cup finely chopped onion
- 1 12 cups sliced fresh mushrooms
- 14 cup butter, melted
- 14 cup all-purpose flour
- 12 cup milk
- 12 cup whipping cream
- 1 (10 ounce) package frozen chopped spinach, cooked and drained
- 3 eggs, beaten
- 1 teaspoon salt
- 14 teaspoon ground nutmeg
- 1 dash pepper
Method
- For crust: Combine first 5 ingredients in a bowl; stir well.
- Firmly press mixture on bottom and up sides of a 9-inch pieplate; set aside.
- For filling: Saute onion and mushrooms in 1/4 cup melted butter in a large skillet until tender.
- Add 1/4 cup flour, stirring until blended.
- Cook 1 minute, stirring constantly.
- Grandually add milk and whipping cream; cook over medium heat, stirring constantly until mixture is slightly thickened.
- Remove from heat.
- Add spinach, eggs, 1 teaspoon salt, nutmeg and pepper, stirring well to combine.
- Pour mixture into prepared crust.
- Bake, uncovered, at 400 degrees for 15 minutes.
- Reduce heat to 325 degrees and bake an additional 25 minutes or until set and lightly browned.
- Let stand 10 minutes before serving.
