Mushroom Shallot Quiche Recipes

CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE

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.

SHALLOT-MUSHROOM QUICHE

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.

MUSHROOM AND SHALLOT QUICHE

Steps:

• Heat the olive oil in a pan over low heat and add the shallots. Cook and stir until tender.
• Add the mushrooms and butter. Cook and stir until the butter melts. Set aside.
• Add the eggs, heavy cream, and garlic cloves to a bowl. Season with salt and pepper and whisk.
• Whisk in the parsley, baby spinach, and grated mozzarella. Season with thyme leaves.
• Add the mushroom mixture. Mix until even.
• Line a roomy baking dish with the puff pastry sheet. Trim the overflowing edges.
• Fill with the mushroom-shallot-egg mixture and garnish with thyme sprigs.
• Bake for 30 minutes at 340⁰F/170⁰C.
• Top with the slices of mozzarella and the chopped tomato. Season with dried basil.
• Bake for 5 minutes more at 340⁰F/170⁰C.

MUSHROOM SPINACH QUICHE

Steps:

• Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
• Adjust oven temperature to 350 degrees F.
• Meanwhile, heat the oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
• Add mushrooms, and season with salt and pepper. Cook, stirring frequently until mushrooms release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.
• Grate the garlic into the mushrooms and cook for one minute more.
• Add spinach and cook until wilted but still bright and vibrant green.
• Place pie pan on a baking sheet - this will catch any runoff there may be during baking.
• Sprinkle half of the cheese evenly over the bottom of the crust.
• Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
• In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
• Pour over cheese and mushroom spinach mixture.
• Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
• Cool on a wire rack for about 10 minutes before slicing.

MUSHROOM-SHALLOT QUICHE

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.

MUSHROOM QUICHE

Steps:

• Preheat the oven to 200C/392F degrees Roll out the pastry on a floured surface. It should be round in shape and wide enough to cover a 9inch/23cm pie dish. It should also be about 0.5cm/2inches thick.Place the pastry into the pie dish, make sure to push it into the corners and leave some hanging over the edge. Trim off the remaining pastry but leave a small overhang. Keep any remaining pastry for fixing cracks. Using your index finger and thumb pinch the pastry along the edge. Using a fork prick the base of the pastry a few times.Pop the pastry into the fridge for 10 minutes.Remove the pastry from the fridge. Crunch up some parchment paper then place that over the pastry. Place ceramic baking beans over the paper then place the pastry in the top third of the oven and bake for 15 minutes.After 15 minutes take it out of the oven, remove the paper and beans. Check for any cracks then pop it back into the oven and bake again for 5 minutes. Remove from the oven a leave to cool a little.
• Heat a tablespoon of olive oil in a pan and cook up the shallots until they are soft about 10 minutes. Once they are cooked remove them from the pan and wipe it clean. Leave the shallots in a bowl until you are ready to use them.
• Now melt 1/4 cup/ 40g of butter in a hot pan.Add the mushrooms and cook until they are golden brown, follow tips in the post.
• Break 6 large eggs into a large mixing bowl, add 3/4 of a cup of heavy cream, 1/2 tbsp of thyme leaves, 1 minced clove of garlic, 1/4 tsp of grated nutmeg, salt and pepper and whisk well.Stir in half a cup of comté cheese, then add the mushrooms to the bowl.
• Reduce the oven temperature to 320F/160C degrees.Place the pie dish on a baking tray.Spread 1/2 a cup of vegetarian parmesan cheese over the base of the pastry.Top that with the cooked shallots. Then carefully pour the egg and mushroom mixture to the pastry.Be careful not to pour any mixture over the edge of the pastry.
• Place the tray with your quiche on it into the oven on the middle shelf and bake for 35 to 40 minutes.The quiche is done when it is golden brown on top and the filling is firm.
• Remove from the oven and leave to cool slightly before serving.