Ingredients:

• single 9” (23cm) crust
• 2 Tbsp. (30 mL) garlic butter
• 1 large onion, cut in half, sliced thinly
• 2 tins (10 fl. oz./284 mL) sliced Money"s Mushrooms, drained
• ½ tsp. (3 mL) garlic salt
• ½ tsp. (3 mL) coarse black pepper
• 1 tsp. (5 mL) dried tarragon
• 3 Tbsp. (45 mL) chopped fresh parsley
• 2/3 c. (150 mL) whipping cream
• 2 eggs

Preheat oven to 400ºF. (200ºC). Roll out pastry on floured board; fit into bottom and sides of a 9” (23 cm) fluted quiche pan. (One with a removable bottom is preferable.) Prick the bottom crust all over with a fork. Place a circle of foil or parchment paper on the bottom; cover with dried beans or pastry weights. Bake about 15-20 minutes or until fluted edge is golden. Remove paper and weights; continue baking until bottom is also browning. Remove from oven.

Meanwhile, melt butter in a heavy skillet; sauté onion and mushrooms 3-4 minutes or until browned. Spread in bottom of baked shell. Beat together the seasoning, cream and eggs. Pour over mushrooms and onions in shell. Place on a baking sheet; bake about 35-40 minutes or until browned and slightly puffy. Let stand 5 minutes before cutting into wedges. Serves 6

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When it comes to great taste, quality and nutrition, make the easy choice. Money's... perfect for every occassion.