Best 2 Shallot Mushroom Quiche Recipes

Welcome to the delightful world of shallot mushroom quiche, where flavors dance and textures harmonize to create a culinary masterpiece. In this article, we will embark on a delectable journey, discovering the secrets to crafting the perfect shallot mushroom quiche. From selecting the finest ingredients to mastering essential techniques, we will guide you through the process of creating a dish that will tantalize your taste buds and impress your dinner guests. So, let's gather our ingredients, preheat our ovens, and prepare to indulge in the savory symphony of shallot mushroom quiche.

Let's cook with our recipes!

CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE

Cremini Mushroom, Bacon, and Shallot Crustless Quiche image

Provided by Food Network Kitchen

Categories main-dish

Time 2h10m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 15

Ingredients

8 thin slices bacon, about 6 ounces
4 tablespoons unsalted butter
1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Generous pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup
2 tablespoons snipped fresh chives

Steps:

Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

MUSHROOM-SHALLOT QUICHE

Mushroom-Shallot Quiche image

Provided by Dorie Greenspan

Categories Milk/Cream Food Processor Egg Mushroom Onion Breakfast Bake Thyme Shallot Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

Crust
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water
1 large egg white, lightly beaten
Filling
1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided
3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese

Steps:

For crust:
Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

Tips:

Use a good quality puff pastry dough. This will make a big difference in the final product.
Don't overwork the dough. Just roll it out until it's about 1/8 inch thick.
Prick the bottom of the dough with a fork. This will help prevent it from puffing up too much.
Use fresh mushrooms. They will have the best flavor.
Sauté the mushrooms until they are browned and tender. This will bring out their flavor.
Use a variety of cheeses. This will add depth of flavor to the quiche.
Don't overcook the quiche. It should be set in the center, but still slightly wobbly.
Let the quiche cool slightly before serving. This will help it to set.

Conclusion:

This shallot mushroom quiche is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover mushrooms, and it's also a great vegetarian main course. Serve it with a side salad or soup for a complete meal.