This quiche was the most popular dish at the couples shower. I only got a smidge for a taste but I must agree ~ one of the most delicious breakfast foods I have had in a long time. I found the recipe on the Food Network site and it’s from the Food Network Kitchens.
Gruyere cheese is really expensive but is worth it in this recipe. I don’t know enough about cheese to suggest a substitute but if someone has a good sub, please comment! I made the quiche just like the recipe said to (I know, shocking!) EXCEPT I put it in a 9×9 baking dish because I didn’t think it would fit in my deep dish pie pan.
Please forgive the really lousy picture. As you can see, I was following around behind people to try and get pictures.
Cremini, Bacon and Shallot Crustless Quiche
8 slices bacon, chopped
4 tbsps unsalted butter
1 lb cremini mushrooms, cleaned, trimmed, thinly sliced
1/2 tsp kosher salt
6 medium shallots, finely chopped
1 clove garlic, finely chopped
2 tbsps minced fresh Italian parsley
2 tbsps minced Parmesan cheese
2 cups half and half
2 large eggs
2 large egg yolks
freshly ground black pepper
generous pinch of nutmeg
4 ozs grated gruyere cheese
2 tbsps snipped fresh chives
Preheat oven to 350º.
Cook the bacon over medium-high heat until crisp. Drain on paper towels.
Discard all fat except 2 tbsps. Add 2 tbsps of butter to the fat and melt. Add the mushrooms and salt. Over medium heat, cook until mushroom juices evaporate ~ about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden. Add the garlic and parsley and remove from heat, cooling slightly.
Butter a baking dish ~ either a 9 inch deep dish pie pan or a 9×9 dish ~ and sprinkle with grated Parmesan. Place the pan on a baking sheet for ease in getting in and out of the oven.
Sprinkle the half the Gruyere in the pan and the all of the bacon on top. Add 3/4 of the mushroom mixture over the bacon and then scatter the rest of the cheese over the mushrooms.
Whisk the half and half, eggs, egg yolks in a large glass measuring cup. Season this mixture with salt and pepper and a pinch of nutmeg. Pour over the the fillings in the baking dish. Top with the remaining mushrooms and sprinkle with chives.
Bake until the center of the quiche is set ~ about 40-50 minutes. Cool slightly before serving.
Makes about 8 or 9 servings depending on the type of pan you use.