This week my daughter’s preschool class had a mom’s brunch. I signed up to make a quiche. I love quiche. In fact, every year on my birthday I request my mom’s spinach and onion quiche. It’s creamy, it’s cheesy and it comes in a pie crust. I can eat it for breakfast, for lunch, as a snack or for dinner. This quiche was a hit with adults and my kids too. Quiche may be one of the more perfect foods out there.
Recipe: Mushroom and Shallot Quiche
Summary: Adapted from Smitten Kitchen
- 4-5 shallots
- 3 sprigs of thyme
- 2 tbs unsalted butter
- 5 to 6 large white mushrooms, sliced
- 1 1/2 tablespoon port
- 3 eggs
- 1 1/2 cups heavy cream
- kosher salt & freshly ground pepper to taste
- freshly grated nutmeg, a dash
- 9″ semi-baked pie crust
- 1/2 cup grated Swiss cheese
- Preheat oven to 375 degrees.
- Heat 1 tablespoon butter over medium to medium-low heat. Add shallots, salt and thyme and saute until shallots are soft and opaque. About 10-15 minutes. Set aside and remove thyme stems.
- Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover and bring mixture to a boil for several minutes until liquid is completely evaporated and mushrooms are just beginning to brown. Stir cooked mushrooms into shallot mixture.
- Beat together eggs, cream, nutmeg, salt and pepper in a large bowl. Slowly stir in the mushroom and shallot mixture. Pour into the pie shell and sprinkle the cheese evenly on top.
- Bake in upper third of the oven for 25 to 30 minutes until puffed and browned.