2 tablespoons unsalted butter (1/4 stick), plus more for coating the pie pan
1 pound cremini mushrooms, sliced thin
1/2 teaspoon kosher salt, plus more to taste
6 medium shallots, finely chopped (about 1/2 cup)
1 medium garlic clove, minced
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
4 ounces shredded Gruyère cheese (about 1 cup)
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
2 tablespoons minced chives
Without a crust to fuss with, quiche becomes an easy option for brunch or a light dinner. This one, with sautéed cremini mushrooms, shallots, bacon, Parmesan, and Gruyère, is rich and elegant; serve it with a Crunchy Celery and Romaine Heart Salad.
Adapted from Food Network
1Heat the oven to 350°F and arrange a rack in the middle. Place the bacon in a large frying pan. Cook over medium heat, turning once, until browned and crispy, about 10 minutes. (Depending on the size of your pan, you may need to do this in 2 batches.) Transfer the bacon to a paper-towel-lined plate and set it aside. Remove all but 2 tablespoons of fat in the pan. Add the measured butter, mushrooms, and measured salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 10 minutes. Add the shallots and cook until they’re soft and the mushrooms are golden brown, about 3 minutes more. Add the garlic and parsley. Remove from the heat and cool slightly.
2Coat a 9-inch glass or ceramic pie pan with butter and place the pan on a rimmed baking sheet. Sprinkle evenly with the grated Parmesan, sprinkle in half the Gruyère, and crumble the bacon on top. Add three-quarters of the mushrooms, then the remaining cheese.
3In a medium bowl, whisk together the half-and-half, eggs, and egg yolks until well combined. Season with salt, pepper, and nutmeg to taste. Pour this custard over the fillings in the pan. Top with the remaining mushroom mixture and sprinkle with the chives.
4Bake until the quiche is just set in the center, about 40 to 50 minutes. Serve slightly warm or at room temperature.