Over-the-Top Mushroom Quiche

Name: Over-the-Top Mushroom Quiche
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 6 larges eggs, lightly beaten; 71 grams 3/4 cup shredded Comté or Emmental cheese; 473 milliliters heavy cream; 473 milliliters milk; 12 servings Freshly grated nutmeg; 454 grams oyster mushrooms, stems trimmed and large caps halved or quartered; 12 servings Buttery Pastry Shell; 12 servings Salt and freshly ground white pepper; 2 smalls shallots, minced; 1 Tbsp thyme, chopped; 1 Tbsp unsalted butter; 1 Tbsp vegetable oil; 454 grams white mushrooms, thinly sliced

Over-the-Top Mushroom Quiche could be just the vegetarian recipe you've been looking for. For $1.67 per serving, you get a morn meal that serves 12. One serving contains 274 calories, 9g of protein, and 23g of fat. If you have eggs, mushrooms, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. This recipe is typical of Mediterranean cuisine. If you like this recipe, take a look at these similar recipes: Mushroom Quiche, Mushroom and Ham Quiche, and Mushroom & Ham Quiche.

Instructions

Preheat the oven to 32

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Oven

In a very large skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate.

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Salt And Pepper

White Button Mushrooms

Oysters

Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.

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Salt And Pepper

Mushrooms

Shallot

Butter

Thyme

Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute.

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Pastry Shells

Mushrooms

Cheese

Nutmeg

Pepper

Cream

Egg

Milk

Salt

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Blender

Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.

Ingredients you will need

Pastry Shells

Mushrooms

Custard

Cheese

Nutmeg

Pepper

Cream

Egg

Milk

Salt

Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center.

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Custard

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Oven

Let cool in the pan until very warm.

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Frying Pan

Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche.

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Pastry Shells

Equipment you will use

Serrated Knife

Springform Pan

Cut the mushroom quiche into wedges, transfer to plates and serve warm.

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Mushrooms

Equipment

Ingredients

Servings:

6larges

eggs, lightly beaten 71grams

3/4 cup shredded Comté or Emmental cheese 473milliliters

heavy cream 473milliliters

milk 12servings

Freshly grated nutmeg 454grams

oyster mushrooms, stems trimmed and large caps halved or quartered 12servings

Buttery Pastry Shell 12servings

Salt and freshly ground white pepper 2smalls

shallots, minced 1Tbsp

thyme, chopped 1Tbsp

unsalted butter 1Tbsp

vegetable oil 454grams

white mushrooms, thinly sliced

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Pindefleurs St-Emilion Bordeaux with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.