Z and I were lucky enough to celebrate both Passover and Easter with our respective families and friends this year. We spent Saturday in Western Massachusetts with long-time family friends of Z's, enjoying Seder in the countryside. On Sunday, we drove out to Haverhill to see my Mom's side of the family, to enjoy some brunch (complete with mimosas) and laughter with people we haven't seen since Christmas. It was a fun weekend filled with lots of great people.
For Seder, we promised to bring the vegetarian entree. With little time to prepare something, I decided to make a few quiches - quiche, I find, is versatile, easy to make, and almost always delicious.
Mushroom and Gruyere Quiche
Yields: 2 quiches
Adapted from Epicurious.com
-2 frozen deep dish pie crusts, defrosted
-2 tablespoons (1/4 stick) butter
-4 large shallots, chopped
-20 oz. white button mushrooms, roughly chopped
-8 large eggs
-1 1/3 cups half and half
-2/3 cup soy milk
-Salt and black pepper, to taste
-1 teaspoon freshly grated nutmeg
-2 1/2 cups coarsely grated Gruyere cheese, divided
Directions:
1.) Preheat oven to 325°F.-2 frozen deep dish pie crusts, defrosted
-2 tablespoons (1/4 stick) butter
-4 large shallots, chopped
-20 oz. white button mushrooms, roughly chopped
-8 large eggs
-1 1/3 cups half and half
-2/3 cup soy milk
-Salt and black pepper, to taste
-1 teaspoon freshly grated nutmeg
-2 1/2 cups coarsely grated Gruyere cheese, divided
Directions:
2.) Melt butter in a large skillet over medium-high heat. Add shallots; sauté until they begin to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
3.) Whisk eggs, half and half, milk, salt, pepper and nutmeg together in a large bowl. Stir in 2 cups Gruyere cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
4.) Bake quiche until puffed, golden brown, and just set in center, about 40-45 minutes. Cool 30 minutes. Cut into wedges.
I made the original version of this quiche for my Eggland's Best dinner a while back, but I have to say, I liked this version better. The mushrooms were plentiful, and the salty, obvious Gruyere cheese throughout just helped to make this one elegant, delicious dish. Everyone at Seder seemed to enjoy it, too.
How did you celebrate the Passover and/or Easter holiday(s)?
I love quiche - great combination you put in this one. For Easter, I always request lamb because my mom is so good at making it.
ReplyDeleteThe quiche looks gorgeous!
ReplyDeleteThat quiche sounds delicious! I celebrated Passover with Jeff's family on Saturday night and skipped Easter this year.
ReplyDeleteQuiche's are so good! Your's looks delicious. :-)
ReplyDeleteI used to live in Haverhill when I was younger.
Alaina, no kidding! Small world. ;)
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