Thursday, September 25, 2014

Portabello Quiche

Despite its rather funereal appearance, this is a delicious quiche. I made it yesterday with a pound of half priced Manager's Specials Portabello mushrooms from Kroger. I reserved four thin sliced mushrooms for the top, then put the rest into the food processor, where I chopped them finely.

Then I mixed them with a cup of shredded Gruyere cheese, five eggs, and a third of a cup of cream. I also added a bit of salt to taste. I put them into a pie shell I had blind baked for 12 minutes , then baked the quiche at 350 for around 50 minutes. And as the observant will see, I did decorate with a few slice tomatoes prior to baking.

 I have been reluctant to post many recipes on the site lately because I am ambivalent about Internet recipes. I am sad that people are abandoning cookbooks for recipes of dubious provenance posted by people who may or may not know what they are doing.

As an example, I will cite instructions for making risotto that called for first browning the rice!

Marcella Hazan would weep

Use cookbooks people. Do not abandon cookbooks-

1 comment:

Kay G. said...

I love to make quiche, but I have to make it gluten free and usually skip the crust.
This looks really good. You can come to GA and cook for me anytime! :-)