My rediscovery of the joys of baking continued with another attempt at quiche... this time, I used 5” ‘mini’ pie dishes and made four individual quiches.
I didn’t have time to pre-bake the pastry cases, so instead I rolled the pastry a little thinner, which with the smaller metal pie dish should allow the pastry to cook through quickly enough that it will remain crisp on the bottom.
I sweated sweet vidalia onions sliced into rings until they were soft, added sliced white mushrooms, salt and pepper, and roughly chopped fresh Italian parsley, and continued sweating the whole mixture over a low heat until the mushrooms were also soft, but both onions and mushrooms still retain a little ‘bite’. I combined eggs with a pinch of salt and a grate of pepper, some sour cream and some half and half, and a teaspoon of sriracha.
I coarsely shredded sharp cheddar (2/3) and Swiss (1/3) cheeses.
I built each quiche with a layer of shredded cheese and a layer of the sweated onion and mushrooms, a pour of the beaten egg mix until it almost lipped the pastry case, and a final sprinkling of cheese.
They were baked in a preheated 350f oven for 40 minutes, cooled on a rack for a couple of hours, and refrigerated overnight until breakfast time on New Year’s Day!
This morning, we warmed two of the quiches... and the verdict was: delicious!! The flavors of the cheddar and Swiss cheeses both came through, the egg custard was moist but firm, and the sweet onion and mushroom filling was just amazing! I honestly think people would pay for these!
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