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Caramelized Shallot and Mushroom Quiche

Caramelized Shallot and Mushroom Quiche


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Heat the oven to 375 degrees F. On a lightly floured surface, roll pie dough to a 12-inch circle. Gently press the dough into a 9-inch pie plate. Fold the overhanging dough under and crimp with fingers or a fork.

Place a sheet of parchment paper over the dough, and fill it with dried beans or pie weights. Bake for 20 minutes and the crust is lightly golden on the edges. Remove the beans and parchment paper.

In a large bowl, whisk eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook for 5-7 minutes until mushrooms are soft. Drain mixture, then transfer to the cream mixture.

Return the skillet to the stove top, over a medium-high heat. Add remaining 1 tablespoon of butter and the shallots. Season with salt and pepper. Cook for 10 minutes until golden and caramelized. Add to the cream mixture.

Stir crumbled goat cheese, ½ teaspoon salt, and ¼ teaspoon pepper into the cream mixture, until it is well combined. Pour into the crust. Bake for 45 minutes until the center of quiche is just set.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup cubed (1/4-inch) thick-cut bacon
  • 1 cup thinly sliced shallots
  • 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper

Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.

Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.


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