HI! I’m back, after a brief 2 week hiatus.
I decided to take a break while visiting with my parents and sister. They came for a mid-winter visit. Though most of our time was spent being lazy at home, we did get out to see some sights. Of course we went to see the Wisconsin State Capitol, and went for lunch at the Old Fashioned. We also took advantage of the beautiful winter weather we’ve been having and went on a quick visit to the Zoo. Then we loaded up the minivan my parents rented, and went for a weekend drive to buy some great coffee from Ruby Coffee Roasters and taste some beer at Central Waters Brewing and O’so Brewing. And of course, Hubby and I took advantage of free babysitters and went on a hot date.
Now they’re gone and it’s back to the same old routine. So hopefully over the next couple of weeks I’ll get creative and make some new food and take some pictures. Today I bring you something I made just before my guests arrived: Caramelized Onion and Sauteed Mushroom Quiche. I have to admit that prior to about 6 months ago I had never tried quiche before. I don’t know why, the opportunity just never arose. Then I went to lunch at a friend’s house, and she had made a crustless version loaded with veggies. And I loved it, but it did cross my mind that it would be even better with crust. So I made some – with crust.
Very much like my Caramelized Onion and Mushroom Pizza, this quiche was inspired by some appetizer tarts Hubby and I made in a cooking class we took together way back before we were married, and just newly living together. Actually, this quiche is pretty much just a large version of those tarts – caramelized onions and sauteed mushrooms with an eggy quiche custard, and some creamy goat cheese sprinkled on top. I used a regular store-bought pie crust (use the kind you have to roll out, or your quiche might overflow), but you could use a puff pastry or phyllo crust instead if you prefer.
Of course, to make the quiche, you have to first make the caramelized onions and sauteed mushrooms. If you’ve never made caramelized onions before, you should know that it can take a really long time, and it can’t be rushed. So if you know you’re going to be short on time when you’re making this, cook the onions and mushrooms ahead of time and store them in an airtight container in the fridge until you’re ready to cook. Gotta love a good make-ahead!
Serve this for a great breakfast or brunch (it would be PERFECT for Easter morning), lunch or, if you’re like me, breakfast for dinner. Serve with a side salad and/or some fruit and you’re good to go!
- 1 Tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 1 Tablespoon olive oil
- 16 ounces white mushrooms, wiped clean and sliced
- 1/4 teaspoon dried thyme or 1 teaspoon fresh
- salt and pepper
- 3 large eggs
- 1/2 cup evaporated milk
- 1/2 cup milk
- 1 store bought or home made pie crust (look for rolled pie crust, not the kind that is already a in pie dish)
- 4 ounces goat cheese, crumbled (about 1/2 cup)
Melt butter in a 10 or 12" skillet over medium heat. Add onions and cook, stirring often until very soft and golden brown. As onions cook, turn heat down and/or add water 1 Tablespoon at a time if they begin to brown too quickly. Onions may take up to 30 minutes or more to caramelize. When done, transfer to a bowl and set aside.
Return now empty skillet to medium heat and add olive oil. Add mushrooms and cook until browned and water has been cooked out of them. Stir in thyme and season to taste with salt and pepper. Remove from heat and set aside.
Heat oven to 375°F. In a medium bowl, whisk together eggs, evaporated milk and milk. Set aside.
Roll out pie crust and place into a 9" pie plate or quiche dish. Add caramelized onions and sauteed mushrooms to the pie crust. Pour egg mixture over onions and mushrooms and sprinkle goat cheese on top.
Bake for 30-40 minutes, until egg is set.
Onions and mushrooms can be prepared ahead of time, and stored in airtight containers in the fridge for up to one day.
Caramelized Onion and Sauteed Mushroom Quiche Nutrition Notes:
If you’re looking to cut back on carbs, fat and/or calories, or you need to make a gluten free quiche, consider making a crustless quiche. Prepare according to above directions, except put the caramelized onions and mushrooms straight into a well oiled pie plate or quiche dish, then continue as directed. This will reduce calories, total and saturated fat, carbohydrates and sugars.