Meal Zeal

June 11, 2010

Mushroom-Shallot Filling for Quiche

Filed under: Uncategorized — jenseyt @ 4:06 pm

Adapted from an epicurious recipe (Bon Appetit, October 2006).  Fills a store-bought pie crust.  (I used whole wheat.)

  • 1 1/2 T olive oil
  • 1/3 C chopped shallots (about 2 medium)
  • 1/2 pound assorted mushrooms, cut into 1/4-inch slices
  • 5 t chopped fresh thyme, divided
  • 1 1/4 C UNSWEETENED soymilk
  • 3-4 large eggs
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 green onions (white and pale green parts only), thinly sliced
  • 2 tablespoons finely grated cheese (Optional, I wonder, just for making non-dairy?)

Heat oil 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 crust on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk milk, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions (and cheese).  I have experienced that sprinkling grated cheese on the crust before filling and custard prevents crust from becoming soggy.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.


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