I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, January 30, 2012

Shallot and Mushroom Quiche

Shallot and Mushroom Quiche

1 1/2 Tb butter
2 shallots, finely chopped
salt/pepper
1/2 pound mushrooms sliced
1 Tb ground thyme
1 9-9 1/2" pie crust
3/4 C heavy cream
2 lg eggs
2 scallions, thinly sliced
2 Tb shredded Swiss cheese

Cook shallots in butter with salt/pepper for a few minutes.  Add mushrooms and increase heat to high 5-8 minutes until soft and brown.  Add thyme, then pour off onto a plate to cool a bit.

Preheat oven to 350.

Drain mushrooms and pour into the pie crust.  Beat cream, eggs, salt/pepper just until blended.  Pour over mushrooms and top with scallions and cheese.

Bake until puffed, golden, and set. 30-45 minutes.  Cool to warm before serving.

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