Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Sauté mushrooms and garlic with butter in large skillet until tender then season with salt and pepper.
  2. Shape dough into a round then press onto bottom and side of buttered quiche dish and spread with pesto.
  3. Sprinkle with half the cheese then top with mushrooms and add remaining cheese.
  4. Bake at 350°F for 35 minutes.
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