MUSHROOM QUICHE (LIKE HUDSON'S)

1 lb. mushrooms, fresh sliced like little umbrellas
1 (10 oz.) can cream of mushroom soup
2 eggs
4 T. margarine
2 T. oil
1 c. finely shredded Swiss cheese
1 T. dry minced onion
1/2 t. seasoned salt
salt and pepper

Combine mushrooms in margarine and oil and sauté on medium-high, covered, about 20 minutes or until deep brown. Remove from pan and drain on paper towel. Set aside. Place soup, eggs and seasoned salt in blender and blend 30 seconds until smooth. Pour into medium mixing bowl, add mushrooms and remaining ingredients and stir until combined. Turn into Pam sprayed 9 inch square baking dish. Set dish in larger pan and add enough water to reach halfway up sides of pan. Bake at 350°, for 1 hour or until knife inserted comes out clean. Let stand 5 minutes before cutting.
(Serves 4 to 6)

Dec. '92