[Mushroom Crustless Quiche]
Source: Holly Fong - Just for Canadian Doctors
Ingredients
- 3 tablespoons fine bread crumbs
- 1 large leek
- 5 cups cleaned, sliced assorted mushrooms (approximately 1 pound of chanterelle, stemmed shitake, separated beech, crimini and button)
- 1 1⁄2 tablespoons unsalted butter and extra butter to grease a deep-dish pie plate
- 1 tablespoon chopped fresh thyme leaves
- 1⁄ 2 teaspoon salt
- 1⁄ 2 teaspoon freshly ground white pepper
- 4 large eggs
- 2 cups half-and-half
- pinch of salt and pepper
- 2 cups coarsely grated gruyère cheese (about 8 oz)
Directions
1. Preheat oven to 425F. Butter a 9-inch diameter deep- dish pie plate or quiche dish. Sprinkle breadcrumbs over the bottom. |
2. Cut the leek lengthwise and rinse well. Discard the dark green parts. Thinly slice into approximately 1/4-inch pieces. Set aside. |
3. Melt 1 1/2 tablespoons butter in a large heavy skillet over medium-high heat. Add mushrooms, sprinkle with1/2 teaspoons of salt and pepper. Sauté until tender and brown, about 8– 9minutes. Add leeks and stir until soft. Add chopped thyme, stirring occasionally for 1minute. Remove from heat and let cool slightly. |
4. Spread mushroom mixture over bread crumbs in dish. Sprinkle grated cheese evenly on top. |
5. Whisk eggs, half-and-half, pinch of salt and pepper in a large bowl to blend and pour over cheese. Bake on rack in the middle of the oven until top is golden brown and just set in the centre, about 30– 35 minutes. Cool on a rack for 15 minutes before cutting into wedges. |
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