Mushroom and Tarragon Crust-less Quiche
A simple but luscious and earthy entree with a spotlight on mushrooms and tarragon.
While I have never been a fan of fried, scrambled or boiled eggs, I am quite fond of omelettes, frittatas, and quiches…probably because I love all the fillings! I’ve never met a cheese, mushroom, pepper or tomato that I didn’t fall in love with. In fact, I am so enamored of night shades that I have to discipline myself not to serve them everyday. I prefer my quiches without crust (my body is happier without the carbs or the gluten) but feel free to make it with crust if you are so inclined. You may also use milk or whole cream but I find the mid-point richness of half and half to work best in a dish this earthy.
Serving Ideas : Serve with a lightly dressed green salad or an orange and romaine salad with a citrus dressing.
Accompany with a crisp white wine such as a Chenin Blanc or Viognier.
Amount Measure Ingredient — Preparation Method
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8 ounces mushrooms — sliced
1/2 cup onion — finely chopped
2 tablespoons butter
1/2 teaspoon tarragon — dried
4 large eggs — well beaten
1 1/2 cups half and half
2 cups swiss cheese — shredded
1 tablespoon green onion — thinly sliced
1/8 teaspoon white pepper
1/4 teaspoon salt
Generously butter (or spray with Pam) a 9″ pie pan or baking dish.
In the butter, saute the mushrooms and white onion until golden. Stir in the tarragon and remove from heat.
Place the mushrooms into the baking dish and cover with half the shredded swiss cheese.
In a medium bowl, beat the eggs with a whisk until frothy. Stir in the half and half (or milk), the seasonings and the remainder of the swiss cheese.
Carefully pour the egg mixture over the mushrooms, and sprinkle on the chopped scallions.
Bake at 350 until the top is set and golden and a knife inserted into the middle of the quiche comes out clean.
Serve warm or at room temperature. Refrigerate leftovers.
“All Good Gifts”
“Glyn Ruppe Melnyk 2020”
Start to Finish Time:
Ratings : easy 0
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Per Serving (excluding unknown items): 487 Calories; 38g Fat (70.6% calories from fat); 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 228mg Cholesterol; 361mg Sodium; 4g Total Sugars; 1mcg Vitamin D; 794mg Calcium; 1mg Iron; 339mg Potassium; 616mg Phosphorus. Exchanges: .
Suggested Wine: Chenin Blanc or Viognier
Recipe By :Glyn Ruppe Melnyk
Serving Size : 6 Preparation Time 1:30
Categories : Dairy Eggs
Main Course Vegetable