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Sunday, September 14, 2014

Chew on This | Crustless Mushroom Quiche

After some serve thunderstorms (and even a few tornadoes) raced through our area Wednesday evening, fall weather officially arrived to our home Thursday morning. It has been cool and crisp ever since. So of course all I want to do is open all the windows, bake, pull on a sweater and boots, and drink hot apple cider by the fire.

What to do first? Well, I figured to kick things off right, I needed to bake something pronto. My oven had been feeling neglected the last few weeks because of the heat and sticky humidity. So, with screened doors and windows opened, I made a warm and perfectly savory quiche. Too lazy to make a pastry crust, I opted for simple and quick, and a crustless quiche was conceived. The fruits of my minimal labor rewarded me and the family handsomely. Why don't you let the cool air in and reward yourself with this delightful dish, too!


Here's our recipe:

Crustless Mushroom Quiche

1 T butter
1 clove garlic, minced
1 small onion, diced
8 ounces white mushrooms, sliced
8 ounces portobella mushrooms, sliced
salt and pepper
4 large  eggs
1/4 C milk
1/2 C heavy cream
4 ounces Havarti cheese, shredded
2 ounces parmesan cheese, grated

Preheat oven to 350℉. Generously grease an 8" or 9" pie plate.

In a large skillet, melt your butter over medium to medium-low heat. Add in your onions and garlic and cook until soft. Next, add your sliced mushrooms. Season to your taste and allow the mushrooms to cook until softened. Take skillet off the heat and set aside until needed.

Next, in a mixing bowl, whisk together your eggs, milk, and heavy cream. If you want, season this mixture with a bit of salt and pepper. 

Now you can spoon your mushroom mixture into the bottom of the prepared pie plate. Be sure not to include any of the rendered juices from the mushroom mixture. Next, sprinkle on your cheeses. And finally, pour your egg mixture over the ingredients. Put your pie plate onto a cookie sheet, to avoid any spillage, and place into the preheated oven for 40-45 minutes, or until the center of the quiche is almost set. You may find that the edges of the quiche begin to brown before the quiche is finished, cover the edges with some tinfoil and continue baking until done. Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!!

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