Monday, February 7, 2011

Mushroom Quiche


I think that I have said it before, but I love the simplicity of quiche.  It is pie, only it is not dessert.  It is simple to make a elegant to serve.  It makes a perfect, quick weeknight meal or a nice Saturday morning brunch.  Plus, quiche is so versatile.  Essentially, you can make it any "flavor" that you want.  I personally love this one because it is easy on the grocery budget, as it is a meatless meal.  Serve with a slice of fresh bread and a bowl of fruit.

RECIPE FOLLOWS AFTER THE JUMP!
Mushroom Quiche
Adapted from:  The Cook's Encyclopedia of Baking

1 pound fresh mushrooms, wiped and sliced (I used baby bella mushrooms)
2 tbl. olive oil
1 tbl. butter
1 clove garlic, minced or finely chopped
1 tbl. lemon juice
salt and pepper to taste
2 tbl. fresh parsely, chopped
3 eggs
1 1/2 cups whipping cream
1/2 cup Parmesan cheese
1 ball of pastry dough

Directions:
Preheat oven to 375.

Roll pastry dough 1/8-inch thick and transfer to a 9-inch tart pan.  Trim the edge.  Prick the base all over with a fork.  Line with crumpled wax paper and fill with pie weights (or a handful of dried beans).  Bake for 10 minutes.  Remove the wax paper and pie weights and set aside.

While crust is baking, wipe mushrooms with a damp paper towel to remove any dirt.  Trim the ends and slice thinly.

Heat olive oil and butter together in a frying pan.  Stir in the mushrooms, garlic, and lemon juice and saute mushrooms render their liquid.  Raise the heat and cook until dry.

Stir in the parsley and season with salt and pepper to taste.

Whisk together the eggs and cream, then stir in the mushrooms.

Sprinkle Parmesan cheese in the prebaked pie crust and pour themushroom filling.

Bake until puffed and browned, about 25-30 minutes.  Egg will be set.  Serve warm.

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