| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 1 (9-inch) quiche, 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 341 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 154 mg |
| Sodium | 312 mg |
Reviews
delicious
Amazing! Flavors are unreal! I too, made it for Mother’s Day and it was a huge hit!
I made this for Mother’s day lunch… my mother isn’t a a huge fan of the quiche, so I was going out on the ledge. HUGE hit! My mom loved it so much, she not only took second helpings she took the left overs! Soooo good! Easy, fast, elegant for guests. I will make it again- next mothers day!
SOOOO good. Baby brother gave 3 thumbs up. Made a few alterations: used heavy whipping cream instead of half n’ half, bellas instead of cremini, all 4 eggs including the whites (made it before and it wasn’t eggy enough). Drained the shrooms because of too much liquid. Other than that, followed the directions to the T. Brother was suprised to know the only seasonings used was S/P/Nutmeg. Definitely a winner!
delicious, I made this for a cozy weekend dinner with roasted potatoes and salad.
I had a similar experience as dazy275. I made this for my daughter’s first wedding anniversary lunch and found it runny even though we cooked mushrooms a lot longer than they said. We ended up almost burning the top and still it didn’t set nice. I would recommend cooking it long ahead of time and ensure it cools down to set long before serving. The cooking time needs to be adjusted. We ended up ordering Carl’s Junior burgers and put away the fine china. A waste of time this was. Ended up too salty for my taste also. Not recommended.
It was the best quiche I’ve ever had! Loved the no-crust idea
You need to cook the mushrooms for much longer than 7 – 10 minutes or else you will end up with a very wet quiche. The custard set properly, but there was so much moisture from the mushrooms that it may as well not have. Still, the flavor was excellent. I used canadian bacon instead of regular bacon in order to cut out some fat. It tasted great the next day.
I made this for a potluck at work and it was a big hit! I made it the night before and then re-heated in the microwave for 5 minutes in the morning — it worked out very well. I only used about 1 tablespoon of butter to sautee the mushrooms and then greased the pie plate with PAM. Other than that, I followed the recipe exactly, which really couldn’t be easier.
I had a coworker make this for me with some of my modifications:
1) Chantarelle muchrooms instead of crimini.
2) Omit nutmeg, this is a personal choice but I tend to feel it’s overpowering.
3) Gruyere Cheese.
4) Final and MOST important. Instead of half and half, we used whipping cream.
The substitution of whipping cream makes a more custard like quiche and is very rich and creamy in texture and reduces the moistuire problem some people experienced. The substitution of chantarelle mushrooms will also reduce the moisture.
Bake it for the prescribed time and you will have a fabulous quiche!