Directions for: Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese
Ingredients
Quiche1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 - 8 large cremini mushrooms
2 cups fresh baby spinach
2 Tbsp soft goat cheese, crumbled
2 Tbsp olive oil
1 Tbsp butter
coarse salt and cracked black pepper
cup half and half cream
4 large eggs
coarse salt and cracked black pepper
tsp ground nutmeg
1 egg, whisked (for egg wash)
Tbsp milk (for egg wash)
Saladbaby salad greens
cup freshly squeezed lemon juice (2 lemons)
cup olive oil
1 tsp kosher salt
tsp freshly ground black pepper
Directions
Quiche1. Preheat oven to 450F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325F.
2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sauted mushroom/shallot mixture and goat cheese and pour the filling into the crust.
4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.
Salad1. Place the salad greens in a large bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
See more: Brunch, Cheese, Dinner, Eggs/Dairy, Vegetables, Vegetarian