Palatable Two Cheese Baby Portobello Quiche
Posted: Friday, January 02, 2009
by Peter Alfieri
Buon Appetito Providence
This is a tasty recipe for mushroom lovers. Of course other vegetables can be substituted if mushrooms aren't your thing. The individual servings promote visual appeal while adding to the tasty component of this dish. As with most of my recipes, directions (and ingredients) are provided to make this from scratch. However, if you choose not to make the crust, instruction are provided as well.
Makes: 6 servings
Ingredients for quiche
4 tablespoons of olive oil
3 cloves of fresh garlic - minced
8 (weight ounces) or 2 1/2 cups of baby Portobello mushroom caps (approximately 2 inches in diameter)
1/4 teaspoon of dried crushed red pepper
1 cup of shredded extra sharp cheddar cheese
1 cup of shredded mozzarella cheese
4 extra large eggs
1 1/2 cups of heavy cream
1/4 teaspoon ground black pepper
1 1/2 teaspoons of salt
1 refrigerated premade pie crust (15-ounce package) or see instructions below to make your own simple pie crust from scratch.
Muffin tin (12 muffin capacity)
Ingredients for Simple Flaky Crust
1 cup of margarine or vegetable shortening
3 cups of flour
1/3 - 1/2 cup of ice water
Preparation of Simple Flaky Pie Crust
In a large bowl add flour and margarine. Using a fork, press flour and margarine together until uniform. The margarine-flour mixtures should resemble wet oats. Add 1/4 cup of ice water and form flour into a ball. Be sure not to over-work the dough or it will loose it's flaky properties. you may add more ice water (a tablespoon at a time) if you can not form dough into a ball.
Leave ball of dough in bowl and cover with plastic wrap. Refrigerate for 30 minutes. After 30 minutes, roll dough out for crust. Crust should be 1/8 of an inch thick.
Preparation of Quiche
Preheat oven to 425 degrees Fahrenheit.
Roll out crust, cut to fit each muffin tin. Make sure crust covers sides of tin.
Press tin foil onto each crust to hold shape.
Bake for 10 minutes, remove from oven, and reduce oven temp to 400 degrees. Remove foil, you should now see nicely formed crust in the tin.
On your stove-top over medium heat in a large skillet, combine olive oil, garlic, mushrooms, and crushed red pepper. Cook till mushrooms become tender (approximately 10 minutes). Remove from heat and drain mushrooms.
Place one mushroom cap (stem side up) into each into each of the newly formed crusts.
Mix grated mozzarella and grated cheddar cheese together. Then evenly sprinkle into each crust shell.
Whisk eggs, heavy cream, black pepper, and salt together in a medium sized bowl. Evenly pour mixture into crust shells.
Bake at 400 degrees for 15-17 minutes. They quiche will be done if you poke them with a knife and the knife comes out clean.
Enjoy your meal!!
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Top-level comments on this article: (6 total)You made me hunggry now and I think I have everything I need to make this so I am off to give this a try. I hope my crust comes out I have a hard time when it comes to making pie crust, I have not tried it this way though so maybe it will. Thanks
Another great job! You know, you are starting to tempt me into trying some of your recipes :-)
hi peter,these are such different and delicious sounding recipes.they are all in my favorites. thanks for sharing them with us. and they actually sound like i can make them!
That sounds yummy. I'd definitely go with the pre-made crust.
Easy to follow directions, keep up the good work
Once again sounds like a nice dish for a brunch or as a side.
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