Caramelized Mushroom and Onion Quiche with White Cheddar and Thyme




Quiche is one of those dishes that I don't make all that often, I suppose because it's a fairly indulgent way to eat eggs, with the buttery pie crust and all.  And while it can certainly be made without the crust, it really can't be called a quiche anymore, and becomes simply an egg bake.  Which I like, too.

But today, we're having quiche for breakfast.  I thought it looked so pretty with the sprigs of fresh thyme garnishing the top.








I don't have a quiche dish, but you can bake it in a deep dish pie pan or a fluted tart pan like I did.  I filled the pastry with mushrooms and onions with a touch of garlic that I caramelized in olive oil, followed by white cheddar cheese and Parmesan cheese, eggs, of course, with milk, cream and thyme, and more cheese.  I love thyme with eggs.

Next time, I might try this with potatoes and a little crumbly sausage or bacon.  Because bacon and potatoes make everything better.


One Year Ago:   Chocolate Covered Cherry Cupcakes
Two Years Ago:  Creamy Black Bean Soup with Roasted Garlic and Tomatoes









Caramelized Mushroom and Onion Quiche with White Cheddar and Thyme
printable


crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold
  • 3 tablespoons ice water
filling:
  • 2 tablespoons olive oil
  • 1/2 pound baby bella mushrooms, sliced
  • 1 (small/medium) sweet yellow onion, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon coarse black pepper
  • 2 cloves garlic, minced
  • 5 eggs
  • 1 cup whole milk
  • 2/3 cup cream
  • 5 sprigs fresh thyme, stripped
  • 1 1/2 cups grated white cheddar cheese
  • 1/2 cup grated Parmesan cheese
Baker's Note:
To save a little time the morning of, prepare and pre-bake the crust one day in advance, cool and cover with plastic wrap until ready to fill.


Prepare the Crust:
Combine the flour, sugar and salt.  Use a pastry cutter to cut the butter in until pea-sized pieces remain.  Sprinkle with the ice water, then dump out onto a clean surface and work with your hands until the dough comes together.  Roll out to 1/4 inch thickness and fit into a 9-inch round tart pan with a removeable bottom (or a quiche dish).  Freeze for 30 minutes while you preheat the oven.

Heat the oven to 375.  Spray a piece of foil with non-stick spray and press against the crust, greased side down.  Fill with dry beans or pie weights.  Bake for 25 minutes.  Remove the foil and weights and bake for another 10-15 minutes until golden, then remove from the oven and reduce the temperature to 325.

Prepare the Filling:
Meanwhile, heat the olive oil in a saucepan over medium heat.  Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, until the vegetables are nicely browned and caramelized, about 25-30 minutes.  Add the garlic and cook for 2 minutes, then remove from the heat.

In a bowl, whisk together the eggs, milk, cream and thyme, and season with a little more salt and pepper; don't oversalt - remember that the cheese is salty, too.

Set the tart pan onto a baking sheet.  Spoon the mushrooms and onions into the bottom of the pre-baked crust.  Sprinkle half the cheeses over the vegetables.  Pour the egg mixture in (if there's too much liquid to fit, save it for scrambled eggs, but don't overflow the crust), and sprinkle the eggs with the rest of the cheese.

Bake at 325 for about 45 minutes, or until the center is completely set and no liquid remains when you poke the center with a knife.  If needed, cover the crust with a pie shield to prevent it from over-browning.

Leftovers are best reheated in the oven rather than microwaving; place slices on a baking sheet and heating at 350 for about 15 minutes.

Yields 8 servings

Recipe from Curly Girl Kitchen