Mushroom Shallot Quiche Recipes

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
• Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Steps:

• For crust:
• Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
• Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
• Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
• For filling:
• Melt butter 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 cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
• Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450 degrees for 8 minutes.
• Remove foil; bake 5 minutes longer.
• Cool on wire rack.
• Reduce heat to 350 degrees.
• In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
• Drain and set aside.
• In a bowl, combine the cheese and flour.
• Stir in the milk, eggs, savory, salt and cayenne until blended.
• Stir in mushroom mixture.
• Pour into crust.
• Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
• Let stand for 10 minutes before cutting.

Steps:

• For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
• Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
• Preheat oven to 400°F Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
• For filling:.
• Melt butter 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 cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
• Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.