Monday, March 31, 2008
Quiche with Gouda, Mushrooms, and Shallots
I am a lover of our mighty, ovoid friend the egg, but usually for a main dish, I veer the route of the frittata rather than the quiche. This time, however, I went against the grain and made a quiche (with store-bought crust, sorry). As you might imagine, it was a basic fundamental recipe with a few twists by way of the ingredients.
I sauteed amply seasoned shallots and crimini mushrooms in olive oil, thyme, and a little sherry, which after letting cool to room temperature, I poured into my egg and cream mixture (six eggs and about half-a-cup of heavy cream). After laying thick slices of gouda over the bottom of the crust, I baked it for about half an hour or so. I served it up with some toasted artisanal bread, sliced tomato, and rosemary for garnish. All in all, it didn't wow me, but then I suppose I didn't expect it to either. If I were to do it again, I'd grate much, much more Gouda into the egg mixture and on top of the surface to brown a bit, too. You might even try throwing in some cayenne pepper for kick.