This quiche recipe is an extension of an entry past featuring a delightful quiche with sausage. Normally, when I venture into a specific dish, I make variations and try several types offering vegetarian or meat free options alongside the versions containing animal proteins. While on my quiche 'kick', I came up with this recipe that is as equally enjoyable as the next and full of wonderful earthy mushrooms and spectacular Gruyere.
Recipe:
16 oz. button mushrooms, cleaned and sliced
1 small onion, chopped, about 1/3 c.
4 tbsp. salted butter
1 1/2 c. Gruyere, shredded
1/2 c. provolone, diced or shredded
4 large eggs
2 c. 1 1/2% milk
2 9 inch deep dish pie crusts
1/4 tsp. Sriracha
olive oil for drizzling
SPST
Preheat oven to 425*F.
In a skillet over medium high heat, melt butter and a drizzle of olive oil. When small bubbles form, add mushrooms. Cook for about 4 minutes, stirring frequently, until signs of browning starts to occur and add onion, cooking for another 2 minutes. SPST. Turn off heat.
Beat eggs, milk and sriracha together. SPST
Divide mushroom mixture and cheese among the two pie crusts. Divide egg mixture among the two.
Bake for 15 minutes, then reduce heat to 300*F, covering loosely with foil if needed to keep from over browning and bake until knife inserted comes out clean, about 30 minutes. Serves 6
No comments:
Post a Comment