Mushroom Quiche
Mushroom Quiche requires roughly 45 minutes from start to finish. This recipe makes 6 servings with 313 calories, 16g of protein, and 26g of fat each. For $1.97 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. If you have milk, shallots, heavy cream, and a few other ingredients on hand, you can make it. This recipe is liked by 350 foodies and cooks. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free, primal, and ketogenic diet. It is brought to you by Simply Recipes. With a spoonacular score of 54%, this dish is solid. Similar recipes are Two-Mushroom Quiche, Salmon Mushroom Quiche, and Mushroom Broccoli Quiche.
Servings: 6
Ingredients:
3 large eggs
6 ounces Gruyère cheese, grated (1 1/2 cups)
1/2 cup heavy cream
1/2 cup milk
1 pound assorted mushrooms, quartered or sliced
Pinch nutmeg
2 tablespoons olive oil
Salt and freshly ground pepper
2 medium shallots, thinly sliced
Equipment:
tart form
baking paper
aluminum foil
wax paper
oven
pie form
tongs
wire rack
frying pan
baking sheet
whisk
bowl
Cooking instruction summary:
1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes. 2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling. 3 Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes. 4 Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.
Step by step:
1. 1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners.
2. Transfer to freezer to chill for 30 minutes. 2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights.
3. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.)
4. Transfer to a wire rack to cool while making filling. 3
5. Heat oil in a large nonstick skillet over medium high heat.
6. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute.
7. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes. 4
8. Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust.
9. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper.
10. Pour over cheese.
11. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.
Nutrition Information:
covered percent of daily need
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