Cremini, Bacon and Shallot Crustless Quiche

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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.

VIEW PRINTABLE RECIPE HERE!

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.

Happy Cooking!

Hot Off the Grill Potatoes

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I LOVE potatoes and try new potato recipes all the time. This dish is so easy to throw together and then put on the grill while you are grilling your meat. It would be very easy to make if you are camping, too. The original recipe said to put all the ingredients in an aluminum foil packet but I have found it easier to just toss it all in a disposable foil pan and then just toss the pan when we’re done eating.

Hot Off the Grill Potatoes

6-8 potatoes, cubed
1/2 to 3/4 pound bacon, crisply cooked and crumbled
1 green pepper, chopped
1 bunch green onions, sliced
8 ounces shredded cheddar cheese
salt and pepper

Mix all ingredients together in a disposable foil pan. Cover with heavy duty aluminum foil and place on the grill over medium high heat. Grill until the potatoes are tender, about 20-25 minutes.

Happy Cooking!

Loaded Mashed Potato Casserole

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Is there anything better than potatoes? I definitely have a potato gene because I crave them all the time. I have a million ways to serve them and this recipe is really good ~ but not for the calorie counters out there. This makes an excellent casserole for a casual party or pot luck. It can be halved if needed.

I leave out the nutmeg and use the real bacos for recipes from Oscar Mayer. For the prepared mashed potatoes, all I do is mash up the potatoes and add a tablespoon of butter then continue on with the recipe.

Loaded Mashed Potato Casserole

5 1/2 cups prepared mashed potatoes

1/2 cup milk

8 ounces cream cheese

1 cup sour cream

2 tsp parsley

1 tsp garlic salt

1/4 tsp nutmeg

3/4 cup shredded cheddar cheese

12 slices bacon, cooked and crumbled

Beat the first seven ingredients in a large bowl until smooth and creamy. Spoon mixture into lightly greased 13×9 pan. Sprinkle with bacon and cheese

Cover and bake at 350º for 30 minutes or until thoroughly heated. If cheese has not melted, take off cover and heat for a minute or two.

Serves 12.

Happy Cooking!