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...
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.
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.
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| What is that in the center?? Scroll down to see |
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.
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| 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.
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