Monday, February 1, 2010

Mushroom, Shallot, and Bacon Quiche

I haven't made quiche in ages, even though it is inevitably delicious and not very complicated. Ari and I decided to make this last night, and even though my camera is still broken so there are no pictures, I thought it turned out quite well. The great thing about quiche is that you can pretty much put in whatever flavors you want, so there is lots of room for moderation. We also had some carmelized onions left over from making pizza the other day, so we threw those into with excellent results.

Mushroom, Shallot, and Bacon Quiche (adapted from

1 refrigerated pie crust (half of 15-ounce package) (you can of course also make your own but this is fine if you are in rush)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces) (we used portabella and shiitake)
4 slices turkey bacon or bacon
4 large eggs
2/3 cup half and half
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided (we used Gouda, and you can also use gruyère)


Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Cook bacon in microwave or oven until crispy (about 15 minutes).

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup cheese, sautéed mushrooms, and bacon. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

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