This Christmas marked my 10th annual Christmas dinner for all my friends and local family. I basically do the same decor as Thanksgiving (pictures to come!) and the same kind of menu, it’s just for half the amount of people. It may seem like a lot to do two large dinners so close together. The truth is, I get to invite all the friends that I love so much and shower them with the same warmth I give my family. They are very important to me as well and most of us have shared our friendship 15 plus years. Dinners are easy to do when they are done from the heart.
I just realized that this is my first quiche recipe. For those of you who do not know, a quiche is a dish made up of custard-like mixture usually filled with eggs, milk or cream, cheese, and combined with vegetables, meat or seafood, all surrounded by a pastry dough. When I was first learning to cook, I stayed away from making a quiche as I wanted to wait until I was more experienced. As it turns out, it is not as difficult to make as I thought!
This easy mushroom quiche is out of this world. The recipe starts off with a premade pie crust (which I usually keep a secret, although it is quite clear in the pictures).
When the crust is baked, it is the perfect pouch for this creamy delight. It is a perfectly baked combination of fluffy eggs surrounding mushrooms and cheesy deliciousness. I couldn’t resist more than one helping, it is just that good. Put this one way up on your “must try” list if not first!
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This recipe is another great one courtesy of Southern Cooking and will serve 8 to 10 people who will beg you to make it again next year.
Ingredients for Mushroom Quiche:
1 1/2 tablespoons unsalted butter
1 small onion finely chopped
Salt and freshly ground black pepper
1/2 to 3/4 pounds mushrooms, trimmed, wiped clean with a damp towel, and sliced 1/4-inch thick
3 tablespoon white wine or vermouth (optional)
3 tablespoons finely minced fresh herbs such as parsley, thyme, rosemary, and/or basil
1 9- to 9 1/2-inch partially baked crust (place in oven at 350°F for 8 minutes)
1/4 cup grated Gruyere, Swiss or sharp white cheddar cheese
3/4 cup heavy cream
2 large eggs
2 scallions, white and pale green parts only, thinly sliced (optional)
In a large skillet (preferably one that is nonstick) melt the butter and toss in the chopped onion.
Season with salt and pepper; cook and stir over medium-low heat until the onion is translucent, about 2 minutes.
Add the mushrooms; season again with salt and pepper.
Turn the heat up to high and cook, stirring, until the mushrooms are softened and browned here and there, 5 to 8 minutes.
At first, the mushrooms will sop up all the liquid in the pan, then they’ll exude it, then take it up again.
Add the wine (if you are using it); bring to a boil and cook until wine disappears.
Sprinkle mushrooms with 1 tablespoon of the mixed herbs and cook 30 seconds more.
Turn mushrooms into a bowl to cool at least 15 minutes.
When you are ready to make the quiche, center a rack in the oven; preheat oven to 350°F.
Put the partially baked pie crust on a foil-lined baking sheet.
Sprinkle half the grated cheese evenly over the bottom of the crust and top with the remaining herbs.
(No guessing this pie crust isn’t home-made!)
Spoon the mushrooms over, avoiding any liquid that may have accumulated in the bowl.
Lightly beat together the heavy cream and eggs just until well blended; season with salt and pepper.
Pour over the mushrooms.
Top evenly with the sliced scallions ( if you are using them) and the remaining cheese.
Carefully slide the baking sheet with the quiche into the oven; bake for 30 to 35 minutes or until the custard is uniformly puffed (wait for the center to puff) light golden, and set.
Transfer quiche to a rack, cool until it is just warm or at room temperature before serving.
It’s that simple!
