I know, it’s unforgivable that I should start such a long series about pies, leaving some of the best ones for the end, only to disappear before finishing. My only excuse is that I’ve been so busy testing this quiche recipe over and over and over again, to make sure it was just perfect for you. All I can say is that this quiche came out great every time I made it. It’s very flexible, very savory, and justÂ irresistible. Do yourself a favor and make it this week.
Recipe: Scallion, Mushroom, and Bacon Quiche
Adapted from Smitten Kitchen’s Leek and Mushroom Quiche
Makes 4-6 servings
- 1 pastry dough
- 3 to 4 scallions, sliced
- 5 to 8 white mushrooms, sliced
- 1 tbsp red wine
- 3 eggs
- 1Â½ cups whole milk or half and half
- Â¼ cup grated mozzarella cheese
- 6 slices of bacon, chopped
- 1 tbsp butter cut into pea-sized dots
- Preheat oven to 375Â°F.
- Line a greased pie or tart pan with the pastry dough. Poke holes in the dough with a fork to prevent bubbles. Par-bake for 10 minutes.
- Crisp bacon in a pan. Remove bacon once crisped and set on a paper towel to drain, leaving most of the fat in the pan.
- Add the sliced mushrooms to the pan, along with salt and wine. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in the fat. Remove from heat.
- Beat the eggs and milk in a large mixing bowl. Stir in scallions, bacon, mushroom mixture, and salt and pepper. Pour into pastry shell.
- Spread on the cheese.
- Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.
I’ve also made this with oyster mushrooms and without the bacon and it was fabulous. I think the bright fresh scallions really make this amazing. I’ve even been as lazy as to make this without the crust and it was wonderful, albeit some excess (incredibly flavorful) juices that seeped out upon serving.