December 15, 2015March 8, 2017

Guest Post: Mushroom and Bacon Quiche with Rosemary and Gruyère by Sweetsugarbean

We have a guest in the kitchen! Renee of Sweetsugarbean is back with a mushroom-packed recipe that’ll come in handy this busy holiday season. Renee’s love of combining mushrooms and bacon will soon be a favourite pairing of yours too.

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for almost five years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found on my computer writing my first cookbook to be published in 2017. Free time includes cocooning with good books, four cats, Downton Abbey, and eating too much chocolate.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For today’s quiche, I used lovely fresh cremini and shiitake sautéed with rehydrated porcini in a bit of white wine and herbs. Mushrooms are great to use year round, but especially in winter because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.

With the holiday season fast approaching, 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. Dried porcini mushrooms are rehydrated, to give a nice depth of flavour. Be sure to save the soaking liquid for another use, think soups or sauces. You can’t have a quiche without cheese, and here Gruyère brings a nutty flavour to balance with the smokiness of the chopped bacon. Thyme and rosemary are the herbs of choice and they will make your kitchen smell perfectly dreamy. The quiche bakes up all golden and gorgeous, showing mushrooms in all of their glory. One slice (or two!) enjoyed over a lazy brunch with loved ones seems a fine way to spend the holidays.

Mushroom and Bacon Quiche with Rosemary and Gruyère

Prep: 45 minutes | Cook: 35 minutes

Ingredients

.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 ¼inch thick slices

100 grams shiitake mushrooms, cleaned, trimmed and cut into ¼inch 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

Method

Place the mushrooms in a heat safe glass bowl and pour in 2 cups of boiling water. Let them soak 30 minutes while you prepare the rest of the ingredients.

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.

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. Increase the heat to medium high and cook until all of the liquid has been evaporated. 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.

To assemble quiche, preheat oven to 400F. Roll out the sheet of puff pastry so it fits a 10inch deepdish pie plate. Trim the edges.

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 3540 minutes, until the quiche is golden and puffed. Let cool on wire rack and serve while warm.

Makes 6 servings.

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This is one impressive lazy-day dish! Thank to Renee for making it so easy (and delicious!) to bring mushrooms to the table this holiday season. I can’t wait to try this!!

Don’t forget to follow Renee on her blog Sweetsugarbean, on Twitter, Facebook and Pinterest!

If you like this recipe, you may also want to try:

Tourtière with Cranberry Brandy Compote by Sweetsugarbean

Wild Mushroom & Bacon Crostini by Sweetsugarbean

Mushroom and Kale Bread Pudding with Bacon by Sweetsugarbean

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