Mushroom Quiche or Gratin – Adapted from Julia Child |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the gratin version). Ingredients:
1 (8 inch) pastry shells (for quiche) |
1 lb sliced mushrooms |
2 tablespoons butter |
2 tablespoons green onions or 2 tablespoons yellow onions or 2 tablespoons shallots, chopped |
1 teaspoon salt |
1 teaspoon lemon juice |
3 eggs |
1 1/2 cups milk (orig recipe used cream, can even use skim milk) |
1 pinch nutmeg |
1 pinch pepper |
1/4 cup grated swiss cheese |
Directions:
1. To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
2. To make the mushroom filling:.
3. Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
4. Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
5. Mix together mushrooms, onion, salt and lemon juice; set aside.
6. Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
7. Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
8. Bake 25-30 minutes or until puffed and browned.
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