Mushroom and Onion Quiche
This is a crust-less and somewhat lighter version of the classic Quiche Lorraine
4 slices bacon or equivalent pancetta or speck
2 tablespoon butter
2 tablespoons olive oil
1 pound cremini and/or wild mushrooms, thinly sliced
1/2 teaspoon salt
1 onion, white or red, finely chopped
2 tablespoons finely chopped parsley
1 to 2 cloves garlic, finely chopped
4 tablespoons grated parmesan
2 cups half and half (10%) cream
4 large eggs
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/3 cup grated gruyere or emmenthaler
2 tablespoons chives, chopped to 1/8 inch lengths
YIELD: 6 portions - add an egg and 1/2 cup of cream for 8 portions
COURSE: Breakfast and Brunch
- Heat the oven to 350 degrees F. Cook the bacon or pancetta in a skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Add 2 tablespoons butter to the pan. Then add the mushrooms, onions and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate and the onions are tender, about 8 to 11 minutes. e. Add the garlic and parsley. Remove from heat.
- 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. 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. Serve warm or at room temperature.