Cremini Mushroom, Bacon, And Shallot Crustless Quiche
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 clove
Garlic (chopped)2 tbsps
Parsley (minced flat-leaf)2 tbsps
Freshly Grated Parmesan Cheese2 cups
Half-And-Half2 large
Egg2 large
Egg Yolk110 g
Gruyere (grated)2 tbsps
Chives (snipped fresh)Directions:
1
Preheat oven to 350 degrees F
2
Cook the bacon in a medium skillet, over medium-high heat until just crisp
3
Transfer to paper towels to drain
4
Discard all but 2 tablespoons of the fat in the pan
5
Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt
6
Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes
7
Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more
8
Add the garlic and parsley
9
Remove from heat, cool slightly
10
Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan
11
Place pan on a baking sheet
12
Scatter half the Gruyere into the pan and crumble the bacon on top
13
Add 3/4 of the mushrooms, then the remaining cheese
14
Whisk the half-and-half, eggs and yolks in large glass measuring cup
15
Season with salt, pepper, and nutmeg to taste
16
Pour the custard over the fillings
17
Top with remaining mushroom mixture and sprinkle with chives
18
Bake until the quiche is just set in the center, about 40 to 50 minutes
19
Cool completely on a rack before serving