Sheet Pan Quiche With Mushrooms Gruyere Bacon Food

MUSHROOM GRUYERE QUICHE

Steps:

• Preheat oven to 375°In a medium sauce pan, melt the butter over medium heat. Once shimmering, add the sliced mushrooms and sauté, stirring frequently, until most of the moisture has absorbed from the pan. Add the chopped thyme, and 1/8 tsp salt and pepper to the mushrooms. Continue to sauté for an additional minute or two. Remove from heat and allow to cool.
• Roll your pie crust into your pie plate. Grate the gruyere directly into the bottom of the prepared crust. Leave 1/4 (1.5 oz) of the block of cheese for the top of the quiche. Arrange the cooked mushrooms over the cheese in a nice, even layer..
• In a large measuring cup, combine 3 eggs, 1 cup whole milk, and 1/4 tsp salt and pepper. Whisk to combine. Pour this custard over the filling. Sprinkle with remaining 1/4 of the gruyere.
• Transfer pie plate to a baking sheet lined with parchment paper (to avoid and overflow from leaking all over your oven). Bake at 375° for 35-45 minutes or until the center of the quiche no longer wiggles when you shake the pan a little bit.
• Remove the quiche from the oven and allow to rest for 10-15 minutes while you finish preparing your salad. Cut into wedges and serve alongside your salad.

BACON ROSE QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place 10 slices bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels and crumble.
• Heat butter and olive oil in a same skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.
• Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust.
• Whisk eggs slightly in a bowl; beat in cream, 3/4 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper. Pour egg mixture carefully into the pie crust.
• Thread a toothpick through 1 end of 1 of the remaining bacon slices; roll the bacon around the toothpick to form a rose shape. Repeat with the remaining bacon slices. Arrange bacon roses on top of the quiche.
• Bake in the preheated oven for 15 minutes.
• Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with aluminum foil if top is getting too brown. Let quiche rest for 10 minutes before cutting.

MUSHROOM, ONION, AND BACON QUICHE WITH GRUYERE

Steps:

• Preheat oven to 375°.
• Cook bacon in a big skillet until semicrisp; drain on paper towels.
• Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
• Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
• Add in parsley and garlic; cook 1 minute.
• Season with salt and pepper; remove from heat.
• Snip bacon into ¼ inch pieces and add to mushroom mixture.
• In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
• Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
• Bake quiche until puffed and golden brown, about 35 minutes.
• Serve warm or at room temperature, cut into wedges.

SHEET PAN QUICHE WITH MUSHROOMS, GRUYERE & BACON

Steps:

• Preheat oven to 425 degrees.
• Line a 15" x 10" rimmed baking sheet with parchment paper.
• On a lightly floured surface, roll puff pastry to a dimension of 16" x 11". It should come just up the sides of the pan. Prick all over with the tines of a fork. Lay a piece of parchment paper on dough and place a second baking sheet on top, to weigh down dough. You can also fill with pie weights or dried beans. Transfer to oven and bake 8 minutes, until dough is golden on the edges. Remove the second baking sheet or weights and parchment and return to oven. Bake for an additional 6-8 minutes, until dough is dry and puffed. Using your palm, flatten any parts of dough that have puffed, in order to accommodate the filling.
• Meanwhile, place bacon in a medium skillet over medium-high heat. Cook, stirring, until bacon is crisp and fat is rendered, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1/4 cup bacon fat. Add half of reserved fat to skillet and increase heat to heat. Add half of mushrooms, 3 sprigs thyme, and season generously with salt and pepper, and cook, stirring, until golden brown and beginning to crisp, about 8 minutes. Remove to a plate and repeat with remaining 10 ounces mushrooms, 3 springs thyme, and 2 tablespoons bacon fat.
• Return first batch of mushrooms to skillet, add garlic, and remove from heat. Stir to combine, season to taste with salt and pepper, and let cool slightly.
• In a large bowl, whisk cream cheese and half and half until smooth. Add eggs and whisk to combine. Add gruyere, parmesan, herbs, mushroom mixture, and bacon. Stir to incorporate. Transfer to baking sheet and spread mixture to the edges of the pan. Reduce heat to 375 degrees. Transfer pan to oven and bake until egg mixture is just set, about 28-32 minutes. Slice into squares and serve.

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.

ROUND 2 RECIPE-BACON AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
• To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
• In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
• Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

QUICHE LORRAINE

Steps:

• Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
• In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
• In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
• Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
• Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
• Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
• Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.