Paris-Brest
Plain white or brown mushrooms work well in this dish, but try using wild mushrooms or a mix of wild and white to make an excellent quiche.
Shallot & Mushroom Quiche
2015-04-06 00:57:07
Serves 6
A delicious deep earthy flavor.
Nutrition Facts
Serving Size
125g
Servings
6
Amount Per Serving
Calories 305
Calories from Fat 211
% Daily Value *
Total Fat 24g
37%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 113mg
38%
Sodium 190mg
8%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
6%
Sugars 1g
Protein 7g
Vitamin A
15%
Vitamin C
5%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 tablespoons unsalted butter
- 2 shallots, finely chopped
- Salt and freshly ground pepper
- 1/2 lb. mushrooms, trimmed, wiped clean, and cut into 1/4-inch slices
- 2 tablespoons minced fresh thyme
- 1 9-inch tart shell, partially cooked and cooled
- 3/4 cup heavy cream
- 2 large eggs
- 2 scallions, white and light green parts only, thinly sliced
- 2 tablespoons finely grated gruyere
Instructions
- In a large skillet melt butter over medium heat. Add shallots, season with salt and pepper, cook over medium- low heat until translucent. Add mushrooms, turn heat to high and cook stirring until they are softened and browned, 5 to 8 minutes. Sprinkle the mushrooms with 1 tablespoon thyme and cook for 30 seconds more. Transfer mushrooms to a bowl and allow to cool for at least 15 minutes.
- Center a rack in the oven and preheat the oven to 350 degrees. Place the crust on a parchment lined baking sheet.
- Sprinkle the remaining tablespoon thyme over the bottom of the crust. Spoon mushrooms over bottom, avoiding any accumulated juices. Lightly beat the cream and eggs together just until well blended, season with sat and pepper; pour over mushrooms. Top the custard evenly with the sliced scallions and grated cheese.
- Carefully slide the baking sheet into the oven and bake for 30 to 40 minutes or until the custard in evenly puffed, lightly golden and set. Transfer the quiche to a cooling rack, cool the quiche until it's only just warm or room temperature, before serving.
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