SHALLOT-MUSHROOM QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g
CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
MUSHROOM AND FONTINA QUICHE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Brunch Bake Vegetarian Low Cal Dinner Lunch Fontina Bon Appétit New Year's Day Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 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.
- 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 Fontina cheese and sautéed mushrooms. 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.
MUSHROOM SHALLOT QUICHE
From the October 2006 edition of Bon Appetit; I am including the published recipe for the crust, however I used a pre-made crust (lazy, lazy!!) with spectacular results.... The cook time reflects the preparation of the quiche only, not the crust.
Provided by Raquel Grinnell
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
- Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
- Preheat oven to 400°F Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
- For filling:.
- Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
- Preheat oven to 350°F Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
- Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 445.9, Fat 32.9, SaturatedFat 19.7, Cholesterol 197.2, Sodium 483.2, Carbohydrate 28.9, Fiber 1.4, Sugar 1.8, Protein 10
More about "shallot mushroom quiche recipes"
CARAMELIZED SHALLOT AND MUSHROOM QUICHE | GIRL …
From girlversusdough.com
Estimated Reading Time 4 minsTotal Time 2 hrs
- Heat oven to 375 degrees F. On a lightly floured surface, roll pie dough roughly to a 12-inch circle. Press dough lightly into a 9-inch pie plate. Fold the overhanging dough under and crimp with fingers or a fork.
- Place a sheet of parchment paper over dough, then fill with dried beans or pie weights. Bake 20 minutes until crust is lightly golden and just set on the edges. Remove beans and parchment paper.
- Meanwhile, in a large bowl, whisk eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook 5 to 7 minutes until mushrooms are soft. Drain mixture, then transfer to bowl.
- Return skillet to stovetop over medium-high heat. Add remaining 1 tablespoon butter and shallots. Season with salt and pepper, then cook 10 minutes until golden and caramelized. Add to bowl.
CARAMELIZED SHALLOT AND MUSHROOM QUICHE - THE DAILY …
From thedailymeal.com
3.3/5 (6)Estimated Reading Time 1 min
- Heat the oven to 375 degrees F. On a lightly floured surface, roll pie dough to a 12-inch circle. Gently press the dough into a 9-inch pie plate. Fold the overhanging dough under and crimp with fingers or a fork.
- Place a sheet of parchment paper over the dough, and fill it with dried beans or pie weights. Bake for 20 minutes and the crust is lightly golden on the edges. Remove the beans and parchment paper.
- In a large bowl, whisk eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook for 5-7 minutes until mushrooms are soft. Drain mixture, then transfer to the cream mixture.
- Return the skillet to the stove top, over a medium-high heat. Add remaining 1 tablespoon of butter and the shallots. Season with salt and pepper. Cook for 10 minutes until golden and caramelized. Add to the cream mixture.
MUSHROOM QUICHE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (27)Total Time 1 hr 55 minsCuisine AmericanCalories 449 per serving
MUSHROOM-SHALLOT QUICHE RECIPE | BON APPéTIT
SHALLOT MUSHROOM QUICHE RECIPE - DELISH
From delish.com
MUSHROOM QUICHE - HOUSE OF YUMM
From houseofyumm.com
MUSHROOM, HERB AND SHALLOT COTTAGE CHEESE MINI …
From rachaelrayshow.com
CARAMELIZED SHALLOT AND MUSHROOM QUICHE - TASTY …
From tastykitchen.com
MUSHROOM SPINACH QUICHE {A MEATLESS MONDAY …
From themountainkitchen.com
MUSHROOM QUICHE - THE LAST FOOD BLOG
From thelastfoodblog.com
FRENCH MUSHROOM QUICHE - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
CLASSIC FRENCH QUICHE LORRAINE - ONCE UPON A CHEF
From onceuponachef.com
HEALTHY MUSHROOM AND SHALLOT QUICHE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MUSHROOM SWISS QUICHE | RENEE'S KITCHEN ADVENTURES
From reneeskitchenadventures.com
MOREL MUSHROOM AND SPINACH QUICHE RECIPE | RECIPES.NET
From recipes.net
EASY LOW CARB CRUSTLESS QUICHE WITH MUSHROOMS - LOW CARB MAVEN
From lowcarbmaven.com
MUSHROOM QUICHE RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
RECIPE: CARAMELIZED SHALLOT, CHARD AND MUSHROOM QUICHE - FULL …
From
RECIPE: CARAMELIZED SHALLOT, CHARD AND MUSHROOM QUICHE - FARM …
From farmfreshtoyou.com
MUSHROOM & SHALLOT QUICHE - PENNY’S PRIMAL
From pennysprimal.com
You'll also love