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There are few ingredients as versatile as the mushroom. They can be prepared in a variety of ways, they accept flavoring readily and they add an extra layer of texture and flavor to nearly every dish. I have even had a dessert that featured apples and, you guessed it, mushrooms that was absolutely stellar! So this month, I am sharing one of my favorite recipes that features mushrooms ... a delicious quiche.
This quiche is wonderful for breakfast or brunch because it's so easy to make it a day in advance and simply warm it for your meal. I am also fond of adding a fresh green salad and a glass of crisp white wine and calling it dinner. Like I said, mushrooms are versatile!
While the recipe below calls for four different kinds of mushrooms, you can simply opt to use a smaller variety or change the choices altogether. I'm rather fond of the blend called for here, but it can sometimes be hard to find these varieties. Also, if there's something in season that's special to your area, feel free to highlight that here as well. It really comes down to your choice.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
10 oz. fresh wild mushrooms (crimini, chanterelles and shiitake) -- thickly sliced
3 large eggs
1/3 c. half and half
1/2 tsp. dried basil -- crumbled
1/4 tsp. dried thyme -- crumbled
8 oz. shredded Fontina cheese
Preheat the oven to 375 F. Line the pie crust with foil. Fill the center with dried beans or pie weights. Bake for 10 minutes. Remove the foil and beans. Bake until the crust is set and begins to color, piercing the bottom with a fork if it becomes puffy, about 15 minutes more. Transfer the crust to a rack and cool.
Meanwhile, place the dried porcini in a small bowl. Add enough hot water to cover the mushrooms. Let them soak for 30 minutes. Drain the mushrooms. Melt the butter in a heavy large skillet over high heat. Add the shallots and garlic and sauté for 1 minute. Add the fresh mushrooms and sauté until they are tender and the liquids evaporate, about 5 minutes. Add the rehydrated porcini and sauté for an additional 2 minutes. Season the mixture to taste with salt and pepper. Set aside.
Whisk the eggs, half and half, basil and thyme in a medium bowl until they are blended. Season the mixture with salt and pepper. Sprinkle half of the cheese onto the prebaked crust. Top with the mushroom mixture and remaining cheese. Carefully pour the egg mixture over the mushrooms. Bake until the center is set, about
40 minutes. Transfer to a rack and cool slightly. Cut the quiche into wedges and serve.