Tuesday, July 7, 2015

//Gruyere Mushroom Quiche//

I am not much a fan of mushroom. But recently I started to like mushroom. Though I have not explored the different type of mushrooms out there - I do like the cremini mushrooms especially sautee them with lots of garlic.

This week end I had so much raw mushrooms left over from the Sunday barbeque. And through an internet researched I found this delicious super easy Gruyere Mushroom Quiche. I can not resist on trying the recipe with the mushrooms I already have. And I was not disappointed. It is very tasty - this is the kind of quiche that your guests will like and will talk about during the party. 

So without further a do let's take a look at this delicious dish.


Gruyere Mushroom Quiche

~ Store bought frozen pie crust
~ 4 tbsp olive oil
~ 1 large onion, sliced thinly into half moons
~ 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake (I only used cremini)
~ 1/2 tsp salt
~ 1/4 tsp freshly ground black pepper
~ 1/4 tsp dry mustard
~ 1 tbsp chopped fresh thyme leaves (or 1 teaspoon dry)
~ 2 large eggs
~ 2 eggs whites
~ 3/4 cup evaporated fat-free milk (not condensed milk)
~ 2/3 cup grated Gruyere cheese (about 1 ounce) plus more to sprinkle on the top.

To prepare the filling. Heat 2 teaspoons of oil in large nonstick pan over a medium heat. Add the onion and cook, stirring occasionally until golden brown and caramelized, about 20 minutes. Transfer the onion to a bowl. Add the remaining 2 teaspoons of oil to the pan and and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs, egg whites and evaporated milk.

Sprinkle the  cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top and sprinkle with the remaining of shredded Gruyere cheese. Reduce oven temperature to 350 degree F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.


Happy baking Everyone!!

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