|
(C) Confident Cook 2010
To print, scroll down to bottom of screen and click on "Print page". Disable pop ups.
Ingredients:
2 9-inch deep dish pie crusts (fresh or frozen)
1 teaspoon oil
1/2 onion
8 oz fresh mushrooms
2-3 cloves fresh garlic
4 slices deli ham (optional)
1/2 teaspoon dried thyme
1 cup grated Cheddar cheese
1 cup finely grated Parmesan cheese, divided
8 eggs
2 cups heavy cream
1 cup milk
pinch of salt
pinch of white pepper
2-3 drops Tabasco sauce
1/2 teaspoon freshly grated nutmeg
Directions:
Pre-heat oven to 350 degrees.
Remove frozen pie crusts from freezer and allow to thaw on counter top for 10 minutes. Prick sides and bottom with a fork. Pre-bake for 10 minutes, set aside.
Peel and chop onion. Peel and mince garlic. Clean and slice mushrooms. Cut ham into 1/2 inch pieces.
Heat large skillet or dutch oven. Add oil. Add onions and saute on medium heat until soft, but not brown. Add mushrooms and stir. Cook on medium-low heat until the mushrooms release their liquid. This takes several minutes, be patient. Add the garlic and stir. Continue cooking until the liquid is gone. Add the ham (optional) and dried thyme. Stir to combine and set aside.
Grate the cheeses and keep separate. Mix all the Cheddar cheese into the mushroom mixture. Mix half the Parmesan cheese into the mushroom mixture.
In a large bowl or measuring cup, break the eggs and add the cream and milk. Add the salt, pepper, Tabasco sauce and nutmeg. Stir well.
Assemble:
Divide the mushroom/cheese mixture and put half into each pie shell. Pour half the egg/cream mixture over each pie. Sprinkle the remaining Parmesan cheese evenly over the top of the pies.
Bake:
Place both quiches on a large cookie sheet and put into the oven. Bake for 35 minutes. Check for doneness by sticking a clean butter knife into the center. If it comes out clean, it is done. Allow to cool for at least 10 minutes before serving. Can be served cold.
(C) Confident Cook 2010
|