I’m going savory on you again with this month’s “You Want Pie with That?” theme of herbs and spices – I made a quiche for the first time in about twenty years! Thanks to Elizabeth of Cake or Death for choosing the theme.
I was inspired by a Tastespotting post I saw several months ago from a blog called “No Thyme to Cook.” It appears that the blog is now gone, but I was able to find her recipe by looking through cached records on Google.
I tweaked it to work with what I had on hand, and it was delicious! This recipe includes nutmeg, pepper, thyme, Tabasco (made from a Tabasco chili pepper) and mustard, for a total of five herbs and spices! Woo-hoo! Something I’ll be making again and again to use up leftovers. To see what the other pie bakers were inspired to make, be sure to check out the Pies with That blogroll. Recipe after the jump . . . .
Vegetable, Cheddar, and Mushroom Quiche
1 (9-inch) unbaked pie shell
1/4 teaspoon freshly grated nutmeg
1 -1/2 cups milk, half-and-half, or a combination of milk and heavy cream
1- 1/2 cups of whatever veggies you may have, chopped small (I used green beans, carrots, peas)
1-1/2 cups sharp cheddar cheese (shredded)
1/2 tsp. fresh thyme
8 ounces mushrooms, white button, sliced
1 shallot, chopped fine
Tabasco (a few dashes)
freshly ground pepper
olive oil and a little butter
Preheat oven to 375°. Line pie shell with parchment paper or aluminum foil and fill it with uncooked beans, rice, aluminum or ceramic pie weights. Bake until golden brown and dry. Carefully remove foil and weights. Transfer to a wire rack to cool while making filling.
Heat oil in a large nonstick skillet over high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms and thyme, and season with salt and pepper. Add vegetables and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, and mushrooms are dark golden brown and the vegetables are tender.
Transfer quiche pan to a baking sheet. Paint the bottom of the crust with a light coating of Dijon mustard. Sprinkle one third of the cheese evenly over the bottom of the crust. Next, mix another third of the cheese with mushrooms, shallots, and vegetables, and pour into the crust, then top with the last third of the cheese. In a medium bowl, whisk together Tabasco, milk, and eggs. Season with nutmeg, salt, and pepper. Pour over ingredients in crust. Transfer to oven, and bake until just set in the center and a golden brown, about 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.