There's Probably A Fancy Name For This Somewhere.
By Anonymous on April 23, 2012
If there are two tenets in my kitchen life, at least in the savory sense, they are these.
1. I like vegetarian food that merely sounds intricately fancy yet is truly straightforward
2. I don’t particularly like making pie crust. (Surprise!)
So tonight as I thought to myself that a quiche sounded rather nice for dinner, I steadfastly held on to these truths. I wanted something that would wow this crowd of one, but also wouldn’t involve chilling butter chunks in icewater or laborious use of a rolling pin. I also didn’t want anything to do with any frozen vegetables (looking at you, broccoli bits) and payed homage to the grande dame of French egg pies- Quiche Lorraine.
However, being a vegetarian, the ham laden Lorraine was out. Thusly the smoked mushroom and onion crustless quiche stepped in as a formidable opponent. This quiche is a no brainer of delicious. Easy to make and devour, from the first chop to the first bite this quiche can be finished in just under an hour. It’s also very stable and fares well with cold storage and gentle reheating. The quiche can be made full size in a pie plate or in individual ramekins for les parties d’un.
Smoked Mushroom and Onion Quiche
-8 ounces shredded swiss cheese
-6 ounces mushrooms, finely sliced
-1 medium onion, small diced
-4 eggs, beaten OR 2 eggs plus four egg whites (this is going to get rich, either way is fine.)
-1 cup heavy cream
-1 cup whole milk
-1 Tablespoon unsalted butter, plus more for greasing dishes
-Alderwood Smoked Salt (I like the one from World Spice Merchants)
-Freshly Cracked Pepper
1.Preheat the oven to 425 degrees.
2. Butter a 9″ pie plate or 6-8 small ramekins generously. Sprinkle the dish(es) generously with breadcrumbs and set aside.
3. Heat 1 Tablespoon butter and a bit of olive oil in a saute pan over medium heat. Sweat the vegetables until they are soft but with little color.
4. While the vegetables are softening, combine the beaten eggs, shredded swiss, milk, cream, cracked pepper and a generous amount of smoked salt (at least two, three-finger pinches) in a mixing bowl. Fold all together.
5. When the vegetables are cooked through, fold them in to the bowl.
6. Quickly transfer the batter to the crumbed dish(es). Place everything in the oven.
7. Bake the quiche(s) 20-30 minutes, until the center is set and the edges are browned.
8. Remove the quiche(s) from the oven and allow them to rest a few moments before cutting and serving.
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