Tuesday, August 17, 2010

Mushroom and Blue Cheese Quiche




If you can make cupcakes, a quiche will be a piece of pie. NOT!!! I totally messed this recipe up once. I was bitterly disappointed. It was underdone and inedible. I cried because I was so upset that I wouldn't get to consume the delicious smelling thing I'd been baking for the past 35 minutes. But I didn't give up. A few nights later I tried again successfully. I looked up baking times and adjusted the recipe I'd found at Cooking.com

RECIPE INGREDIENTS
For Crust:
1 recipe Basic Pastry Crust Dough I, shaped into 3/4-inch-thick round, chilled
Buy a Marie Callender's frozen pie crust

For Filling:
2 tablespoons (1/4 stick) unsalted butter
1 cup chopped onion
8 ounces crimini, oyster, shiitake or other mushroom caps (see headnote), thinly sliced
1 tablespoon balsamic vinegar
1 garlic clove, minced

1 1/4 cups crumbled blue cheese
3 large eggs
2 tablespoons chopped fresh parsley
1/4 teaspoon (scant) salt
Pinch of ground black pepper



DIRECTIONS
FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 12-inch-diameter round. Invert dough into 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes. Line crust with foil; fill with pie weights. Place tart pan on baking sheet and bake crust until sides begin to set, about 20 minutes. Remove foil and pie weights. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust in pan on cooling rack. Reduce oven temperature to 375 degrees F.
Bake pie crust at 375 degrees for 15-20 minutes.


FOR FILLING: Melt butter in medium skillet over medium heat. Add onion and saute until tender, about 5 minutes. Stir in mushrooms. Cover and cook until juices form, stirring occasionally, about 5 minutes. Stir in vinegar and garlic. Simmer uncovered just until juices evaporate, about 5 minutes. Cool mushroom mixture completely.
Sautéing.

Place crust in tart pan on heavy large baking sheet. Spoon mushroom mixture evenly over bottom of crust. Sprinkle half of blue cheese over.


I used Laughing Cow blue cheese for reduced fat (and cost). 

 Whisk cream, eggs, parsley, salt and black pepper in medium bowl to blend. 

Whisking. 
Slowly pour custard over fillings. Sprinkle with remaining cheese. Bake quiche on baking sheet until puffed and golden brown, 20 minutes at 425 degrees and then 25 minutes at 375 degrees.

Transfer quiche to platter. Cut into wedges and serve warm.

Holla!

4 comments:

  1. that looks delish and since I like making quiche I will be trying this next week..... second....I use mom's pie crust recipe when making quiche just an idear but i bet it's easier to go with pre-made I don't think it makes a difference when you're enjoying the yummity goodness of the quiche itself...silly crusts...they're not important.
    I also found it quite helpful how you crossed the majority of the instructions out. who needs those. kinda like the stupid crusts.
    third....my old boss used to run about chomping on laughing cow cheese and I was always envious. Now I have a reason to get some.

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  2. This sounds good, Amity! and I love Laughing Cow cheese and mushrooms!

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  4. Mushrooms AND Blue Cheese AND pastry.....droooool. YUM. What a beautiful puffy quiche - just want to dive right in to it! :)

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