Portabella and Bacon Quiche
with Roquefort
You can make the quiche using Portabella Duxelles instead of the sautéed
onion-mushroom mixture, Simply stir about ½ cup of Duxelles into the custard mixture and
pour into the crust.
Ingredients:
- 2 tablespoons butter
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 6-ounce package sliced Portabella caps
- 3 pieces bacon, cooked and crumpled
- Salt
- ½ cup milk
- ½ cup heavy cream
- 2 eggs
- ¼ teaspoon dried savory (optional)
- 1 prebaked 9-inch pie crust
- 3 ounces Roquefort cheese, crumpled (3/4 cup)
- 3 ounces sharp cheddar cheese, grated (3/4 cup)
Preparation:
Preheat the oven to 450ºF. Place the butter in a large skillet over medium heat. Sauté
the onion and garlic for 30 seconds. Add the mushrooms and bacon. And continue to sauté
until the mushrooms become very limp and any liquid is evaporated, 6-7 minutes. Salt to
taste.
Combine the milk, cream, eggs and savory. Spread the mushroom-bacon mixture evenly over
the bottom of the crust. Then sprinkle the cheeses over the mixture. Cover with the egg
mixture.
Bake for 10 minutes, then reduce the heat to 350ºF. and bake for 20 minutes more. Check
for doneness by piercing with a fork, which should come out clean. Let rest for 15
minutes, or cool to room temperature, refrigerate, then reheat for 7 minutes in a 350ºF.
oven before serving.
Serves 6.
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