Shallot & Mushroom Quiche
Quiches are quite simple. Whatever vegetables you have on hand, just throw them in with eggs, cream, milk, and cheese and you’ve got yourself a quiche. You can omit the cheese too (or add more or less) if you’re not into it and throw in leftover pieces of meat or whatever you want to turn into an egg custard. Even the crust is optional as you can make them without the crust - just be sure to coat your muffin trays or whatever pan you are using with fat to prevent sticking. This version has cream in it but you can easily divide the cream in half and substitute the other half with milk.
Ingredients:
2 homemade or store-bought single pie crust dough. I’ve found gluten-free versions and they’re great!
2 tbsp butter unsalted
2 cups shallots, thinly sliced
salt, pepper
optional - 1/2 tsp smoked paprika
6 large eggs
3/4 - 1 cup heavy cream (vegan option: coconut cream or milk)
450 grams thinly sliced mushrooms (you can always add a bit more or less)
1 cup grated (4 oz) cheese of choice - I use Gouda, Gruyere or Fontina (vegan option: nutritional yeast - 1/4 cup or more)
Method:
Preheat oven to 350 degrees
In a large skillet, over medium-high heat, melt the butter and then add shallots and mushrooms
Cook until golden brown - around 10 minutes or less
Add seasonings/spices (salt, pepper, paprika or whatever you want)
In a separate bowl, whisk together eggs and cream
Add the shallot, mushroom mix and cheese (or nutritional yeast) and whisk till combined
Sprinkle with chopped chives
Pour into the pie crust
Bake 40-45 minutes or until the center of the quiche is just set
Near the end, I like to broil for at least 3-5 minutes to really get the top of the quiche nice and golden brown