Skip to main content

Mushroom Quiche

I had an excess of eggs and some mushrooms. I thought it would be nice to make a mushroom quiche and here's what I found...
What is that in the center?? Scroll down to see
 Mushroom Quiche (Adapted from Martha Stewart)

1 pie crust
2T olive oil
2 shallots, thinly sliced
2 clove garlic, minced
1lb mushrooms, quartered (Baby Bellas or White Mushrooms)
fresh thyme
1t dried sage
1/4 t fresh nutmeg
1/2 c white wine
1/2 c milk
1/2 c heavy cream
3 eggs
1/4 c parsley, chopped
6 oz (1 1/2 c) cheese (Gruyere, Fontina, Colby) grated
salt/pepper

Have a blind baked pie crust cooled. Place shallots, 1T olive oil, and salt in a skillet. Saute until softened. Add garlic and cook until fragrant. Set aside in bowl. Add remaining olive oil to skillet. Add mushrooms, thyme, and sage. Cook about 8-10 minutes until mushrooms release their liquid. Add white wine and let cook until almost all evaporated. Set aside. Add salt/pepper. In the bowl with the shallots, add milk, heavy cream, eggs, nutmeg. parsley and salt/pepper. Place grated cheese in pie shell, add mushrooms. Pour egg/milk mixture over the cheese and mushrooms. Bake in oven at 375 for 30 -25 minutes or until set. Cool 10 minutes before serving.
Well this was me trying to be a fancy pants and having the dough sink into the center-sigh!

I don't know, I never used to really like Martha, but she has definitely grown on me. Some of her recipes are quite good. I didn't have shallots (unusual I usually do but we were getting for vacay and I was paring down the pantry). I did have on hand some green onion so I threw them in with the mushrooms for the last few minutes - just to soften them.  I used Colby cheese. I don't usually buy this, but it was included in a gift basket I received. I decided to give it a try. It was good.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …