Best 2 Cremini Mushroom Bacon And Shallot Crustless Quiche Recipes

Indulge in a culinary delight with our collection of crustless quiche recipes, featuring the enticing combination of cremini mushrooms, crispy bacon, and aromatic shallots. These delectable dishes offer a symphony of flavors and textures, perfect for any occasion. From the classic Cremini Mushroom, Bacon, and Shallot Crustless Quiche to the innovative Roasted Red Pepper and Goat Cheese Crustless Quiche, each recipe promises a unique taste experience. Whether you're a seasoned chef or a novice cook, our easy-to-follow instructions will guide you through the process of creating these mouthwatering quiches. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

CRUSTLESS QUICHE

Crustless Quiche image

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan
4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and cut into 2-inch strips. Wash and drain the strips carefully
Kosher salt
Freshly ground white pepper
8 eggs
8 ounces fresh goat cheese, cut into slices
1 cup heavy cream
2 cups milk
Hot sauce, few drops
Worcestershire, few drops
8 ounces Brie cheese, cut into 8 even slices, rind trimmed

Steps:

Preheat the oven to 400 degrees F.
In a medium skillet, melt 1 tablespoon of butter over medium heat. When the butter starts to froth and brown slightly on the edges, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator to cool.
Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper, to taste. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce and Worcestershire.
The test: It's a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with batter. Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown and bubbly.

SHALLOT-MUSHROOM QUICHE

Shallot-Mushroom Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

Ingredients

All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups thinly sliced shallots
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound mushrooms, thinly sliced and sauteed
1 cup grated Fontina (4 ounces)

Steps:

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g

Tips:

If you don't have any heavy cream on hand, you can substitute milk or half-and-half. However, the quiche will be less rich and creamy.
To make sure the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.
Let the quiche cool for at least 15 minutes before slicing and serving. This will help it set and make it easier to cut.
Serve the quiche warm or at room temperature. It can be enjoyed for breakfast, lunch, or dinner.

Conclusion:

This cremini mushroom, bacon, and shallot crustless quiche is a delicious and easy-to-make dish that is perfect for any occasion. It's packed with flavor and can be enjoyed by people of all ages. Whether you're a seasoned cook or a beginner, this recipe is sure to be a hit. So next time you're looking for a quick and tasty meal, give this quiche a try. You won't be disappointed!