Monday, February 24, 2014

Mushroom Mustard Quiche

Mushrooms are expensive, and very perishable, which means that the ones that no one buys on the weekends go to half price at Kroger on Monday.

I bought a large container of Baby Bellas. Sauteed till soft in butter and chicken broth, they became the main ingredient in this quiche.

The ingredients are:

6 eggs

1 pie crust. I used store bought- standard 9 inch

2 cups grated cheese. (I used Jarlsberg).

Salt to taste

1/4 cup heavy cream

1 stick unsalted butter.

1/4 cup chicken broth

2 cups sauteed sliced mushrooms

2 tablespoons of Dijon mustard

4-5 slices of a ripe tomato-optional, but pretty and tasty.

2 slices of crisp bacon,cut into small pieces. Add more if you like.

First I pricked the pie crust all over with a fork, then placed foil over it, then weighted the foil down with lentils, though beans would do. I baked the crust in a pre-heated oven for 12 minutes at 425 degrees. Then I took it from the oven, carefully removed the foil and lentils and added the filling. I baked the quiche for 45 minutes at 350 degrees.

To make the filling I sauteed the mushrooms in 1 stick of butter with 1/4 chicken broth added. I sauteed over medium heat until the mushrooms were soft and the broth and mushroom juice were reduced and no longer watery. I added sea salt to taste.

In a large bowl I mixed the grated cheese, the eggs, the cream, and two tablespoons of mustard along with the bacon bits. Then I added the mushrooms.

I poured the mixture into the pie shell, garnished with the tomatoes, and baked it as described above.

A nice brunch dish-


Out on the prairie said...

I have made quiche without the crust. I never measure and enjoy variety when I make them. My secret spice is a small amount of nutmeg.

Sam said...

My crust is never cooked properly, now I know why. Thanks