Mushroom Quiche Or Gratin Adapted From Julia Child Recipes

Steps:

• To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• To make the mushroom filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
• Mix together mushrooms, onion, salt and lemon juice; set aside.
• Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
• Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.

Steps:

• To partly bake the pastry shell:.
• Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• For filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Beat eggs.
• Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
• Add salt, nutmeg and pepper; mix through.
• Stir in cheese. Check seasoning.
• Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
• Bake 25-30 minutes or til puffed and browned.
• Slide quiche onto a hot platter and serve.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. , In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring.
• Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
• Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
• Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
• Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.

Steps:

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.

Steps:

• To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Saute onions briefly in butter; set aside.
• Beat together salt, eggs, nutmeg and pepper. Gradually stir in spinach mixture. Check seasoning.
• Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.

Steps:

• Place oven rack in upper third of oven. Preheat oven to 375 degrees F.
• Cook onions in butter over very low heat til tender and golden, stirring occasionally (about 1 hour). Remove from heat and let cool somewhat.
• Add flour; cook over low heat for 2 or 3 minutes.
• In a bowl, combine eggs, milk or cream, salt, pepper and nutmeg. Beat til well blended.
• Gradually add onions and half cheese. Check seasoning.
• Pour into pastry shell or baking dish. Sprinkle remaining cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.
• NOTE: To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.