![]() Whisk together the cream, eggs, milk, salt, pepper, cornstarch.Make sure you cook all the water off of them, otherwise they’ll leak it into the quiche mixture, which can cause a soggy filling. Sauté the mushrooms until they’re crispy.You’ll add them into the bacon grease, reduce to medium heat, and cook until they’re caramelized. Then drain it on a paper towel and chop it into tiny pieces. Before baking, be sure to preheat the oven to 375 degrees. Make your crust: You’ll need to make the dough, chill it, roll it, then blind bake.Cheese: I call for gruyere, but Cheddar cheese (I’d suggest a sharp white cheddar) or Swiss are fine substitutes.Eggs: Be sure to use large eggs, and bring them to room temperature so they bond evenly with the other ingredients.Cornstarch: This is my secret ingredient! Say bye-bye to soggy wet quiche.Milk: Whole milk aka full-fat milk works best here.Heavy Cream: This is an essential ingredients and should not be replaced with all milk or half and half.Dijon Mustard: I love Grey Poupon, but use whatever brand you have on hand or love.Thyme: Be sure to use FRESH thyme leaves, which adds both a pop of freshness and earthiness.Salt and Pepper: Adds seasonings and spice.Mushrooms: I prefer cremini mushrooms… but white button or baby portobello mushrooms will work. ![]() Onion: I love yellow onion here, but in a pinch white onion or even red onion will work just fine!.Olive Oil: No need to get fancy here use whatever you have on hand!. ![]() If you’re a vegetarian, you may omit it completely.
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