It’s been a helluva good mushroom season so far. This week I found three primo porcini in my yard. I wanted to try something different from my typical porcini and pasta recipes. Quiche sounded about right.
I’m not familiar with making quiches. I know it’s a crust, some egg, cream, cheese and filling, but beyond that I have to follow a recipe. When I asked my coworker, Allison, today if she has ever made quiche she gave me a resounding “yes.” She had a few quiche tricks up her sleeve and was happy to share them.
Instead of following a recipe, I winged it using Allison’s advice. What came out of the oven was smoky, mushroomy, fluffy and not overly eggy.
You can use crimini mushrooms from the grocery store if you don’t have wild mushrooms.
Wild porcini quiche with spinach and bacon
- 1 medium russet potato, sliced thin with a mandoline
- 6 eggs
- 3/4 cup whipping cream
- 3/4 cup gruyere cheese
- 1/4 cup parmesan cheese
- 1/2 cup chopped onion
- 8 oz. fresh mushrooms, sliced
- 1/2 cup chopped bacon
- 1 cup frozen spinach, thawed and squeezed of water
- 1 teaspoon dried thyme
- olive oil
- salt and pepper
Preheat the oven to 375 degrees. lightly coat a pie pan with olive oil. Lay potato slices on the bottom and along the edges of the pan. Drizzle with olive oil and sprinkle lightly with grated parmesan, salt and pepper.
Melt a pat of butter in a pan and sauté the sliced mushrooms for a few minutes. Add the onion, bacon and thyme and sauté until onions are translucent, about 5 minutes. Add salt and pepper to taste. Set aside to cool.
Place eggs and cream in a blender. Blend for a minute or so.
When mushroom mixture is cooled, combine with the spinach. Add mixture to pie pan. Sprinkle half the cheeses on top. Pour in the egg mixture and top with remaining cheese. Bake for 45 minutes or until top of quiche is golden brown. Eat hot or cold. Yum!