Mushroom and Bacon Quiche with Rosemary and Guyere
This mushroom and bacon quiche is great to have on hand for lazy brunches or light suppers. Made with puff pastry, assembly is quick and the mushroom filling can be made up to 4 days ahead, making this a great plan in advance meal.
Recipe and photo courtesy of Renee from Sweetsugarbean.
Prep Time: 45 mins. | Cook Time: 35 mins. | Serves: 6
.5 oz dried Porcini mushrooms
2 tbsp extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
350 grams cremini mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
100 grams shiitake mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
1 tsp finely chopped fresh rosemary OR ½ tsp dried
½ tsp dried thyme
salt to taste
1 tsp all¬-purpose flour
¼ cup dry white wine
fresh ground black pepper
2 tbsp fresh parsley, chopped
½ 454 gram package of puff pastry, thawed
3 large eggs, at room temperature
¾ cup whole milk
1 cup grated Gruyère cheese
3 sliced of cooked bacon, chopped
pinch of nutmeg
1. Place the mushrooms in a heat safe glass bowl and pour in 2 cups of boiling water.
2. Let them soak 30 minutes while you prepare the rest of the ingredients.
3. Heat olive oil in a large skillet over medium heat. Stir in the onion and cook for 3 minutes, stirring often. When they are soft and golden, stir in the garlic and cook for 30 seconds. Add the sliced fresh mushrooms and herbs and give a good pinch of salt.
4. Cook for about 10 minutes, until the mushrooms are soft and sweating. Add the flour and cook for 2 minutes. Stir in the white wine and black pepper. Scrape the brown bits off the bottom. Line a strainer with paper towels and drain the mushrooms, reserving liquid. Coarsely chop the rehydrated porcini and stir these into the mix.
5. Increase the heat to medium high and cook until all of the liquid has been evaporated.
6. Remove from heat and stir in the chopped parsley. Let cool to room temperature before assembling quiche. Filling can be made up to 4 days in advance.
7. To assemble quiche, preheat oven to 400F. Roll out the sheet of puff pastry so it fits a 10-inch deep-dish pie plate. Trim the edges.
8. In a medium bowl, whisk the eggs and milk together. Stir in the cheese, cooked bacon, nutmeg and mushroom filling. Season with more salt and pepper. Pour into prepared dish and bake for 35¬40 minutes, until the quiche is golden and puffed. Let cool on wire rack and serve while warm.