I enjoyed Donald's Pizza Quiche recipe. I made it in a 9x13 but the crust was thinner than I liked, so I tried it in a 9x9 pan, and got something great. But i was talking to a friend of mine (non LCer, but supportive) and she made a suggestion for the thinner crust.

I made the crust as Donald suggested, but on a cookie sheet, instead of a pyrex dish. (I used swiss cheese, instead of the cheddar and mozz)

While that was cooking, I took a bunch of diced mushrooms, put it in a pot with sauteed garlic, rosemary, sage, butter, chicken stock (I couldn't find any canned vegetable stock), red cooking wine and some vinegar. Brought it to a boil, then reduced to a simmer until the liquid was evaporated.

When the crust was done, I let it cool for a bit, then turned it out onto some wax paper, and flipped it back over. Spread the mushrooms on it, sprinkled more swiss cheese, and proceeded to roll it up by lifting the wax paper and peeling it back as I rolled it up. (If I'd had parchment paper, I'd have baked it on the paper, would have made getting it out of the pan a tad easier. But Wax paper won't stand up to the heat)

Took the roll, refrigerated it for 30 minutes (to set it), then took it out and heated it in the oven for another 20 minutes.

Sliced and serve.

I was so happy with how this turned out. And I was thinking of all the different things you could use instead of the stewed mushrooms. cooked spinach, Proscuitto ham, ground beef, shredded chicken.

I found a small piece is pretty filling, so, it serves alot, and is great to keep in the fridge.

Next time I make the musrooms, I'll pay attention to the ingredients and post a real recipe later. I'm more of a Throw-It-In-The-Pot-And-See-What-We-Get type of cook.

Cool idea! I bet it could turn out really pretty depending on what you used in it. Thanks for the idea!

What's the link for this recipe?