I have been on a bit of a quiche kick lately. Some have turned out well and others a little less so. For instance the asparagus quiche I made was fine, but I would rather have some asparagus with an egg. However, my latest quiche turned out well. Next time I may try a different cheese (blue and emmentaler both sound good).
3 small portobello mushrooms thinly sliced
6 white mushrooms thinly sliced
1 Tsp dried rosemary
oil for sauteing
Heat oil in pan. Add sliced mushrooms and liberally salt them. Cook until the mushrooms start to give up their juices. Add rosemary and continue sauteing until the liquid has cooked off and they are done.
1/2 small onion finely diced
1/2 cup milk
1/2 cup cream
3 0z. Fontina cheese thinly sliced then cubed
1 oz. grated Romano
1 Tsp fresh rosemary
Break and beat eggs. Add cream, milk and rosemary. Beat together. Add cheese, mushrooms and onions. Pour into prepared quiche crust (the crust I used was baked 8 min with aluminum foil and pie weights, then 3-5 minutes with no foil or weights, all on 375) and bake for 25 minutes at 375. Let cool a bit and serve.
Like most (all?) quiche, this is good with a nice salad!