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.