Cremini Mushroom Bacon And Shallot Crustless Quiche Food

CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
• Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

ONION, BACON, MUSHROOM QUICHE

Steps:

• Preheat oven to 400° F degrees.
• Melt the butter in a heavy nonstick skillet over medium high heat.
• Saute onions and mushrooms for 5 minutes, or until tender, remove from heat and allow to cool slightly.
• Wisk the eggs, milk and nutmeg in another bowl. Add cheese and stir to combine.
• Spray a deep dish pie pan with non-stick spray and pour egg and cheese mixture into dish and add diced bacon, onion and mushrooms.
• Bake for 25-35 minutes or until center is set.

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

Steps:

• Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
• Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
• Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
• Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
• Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

CRUSTLESS CRAB, BACON & MUSHROOM QUICHE

Steps:

• Clean mushrooms with a moist towel and rinse & dry green onions.
• Cook bacon in a frying pan or buy precooked.
• Drain bacon on a papertowel covered plate, if you fry.
• Chop mushrooms, green onions, garlic, and bacon.
• In the same frying pan, pour 1-2 tbsps of olive oil and saute mushrooms, add garlic when mushrooms are almost done.
• Cook for 3 more minutes, stirring for even cooking.
• Drain mushroom mixture on a papertowel covered plate.
• In a large mixing bowl, add eggs, evaporated skim milk, tabasco, and all seasoning. Add the bacon, mushroom mixture, green onions, and cheese last. Mix until blended and pour into a greased 11 x 7 or 8 x 8 glass dish or pie plate. Bake @ 350 for 40 minutes.