Day 7- Caramelized Onion Quiche with Portabella Mushrooms and Gouda

Last day- “The Week Of Eating In Challenge”

Whew, my final day of the challenge. And I have a very yummy recipe for you. You can use this for brunch, lunch or dinner. It is a very versatile dish. It’s a quiche. But not just any quiche, a caramelized onion with portabella mushroom and Gouda quiche. Yep, I had to “Ashley” it up. You can serve it with a nice salad for lunch or dinner and maybe some nice roasted potatoes for brunch. Whichever way you choose, I’m sure it will be super tasty. Enjoy and Bon Appétit!

Caramelized Onion Quiche with Portabella Mushrooms and Gouda

Makes 8 slices or 1 quiche

Ingredients

• 1 pie crust (either use Pate Brisee recipe below, or store bought)
• 2 c thinly sliced onion rings (about 1 large onion)
• 2 T olive oil (1 T to sauté the mushrooms and 1 T for the onions)
• 2 c small chunks of portabella or baby portabella mushrooms
• 4 large eggs
• 2/3 c half and half
• 1/3 c whole milk
• 1/2 t salt
• 1/2  t freshly ground black pepper
• 1/2  t freshly grated or ground nutmeg
• 1  1/2 c (packed) coarsely grated Gouda cheese (about 7 ounces), divided
• 1/2 c chopped fresh basil

Preparation

1.     Preheat oven to 450°F.

2.     Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes.

3.     Pull crust out and reduce oven temperature to 325°F.

4.     Meanwhile, heat 1 T of olive oil in heavy large skillet over medium-high heat. Add onions;   

sauté until beginning to soften, about 2 minutes. Then reduce heat to medium low and stir occasionally as the onions begin to caramelize. Toss in a little salt and pepper to taste as you are doing this. When done, set aside.

                5.    Heat in another skillet the other 1 T of oil and saute the mushrooms until soft, about 3-4 minutes. Salt and    
                       pepper to taste. 

6.     Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large

bowl to blend. Put caramelized onions, mushrooms, 1 c of the Gouda cheese and the chopped basil into the prepared pie shell. Next pour the filling into the pie shell. Sprinkle remaining 1/2 cup cheese over quiche.

7.     Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30

minutes. Cut into wedges.

Buttery pastry dough (Pâte brisée)
Makes a 9-inch pie shell

This dough refrigerates well after baking and reheats to perfection.
Sift together:
  2 c  all-purpose flour
  1/2 teaspoon salt
Add:
   1/2 c (1 stick) cold unsalted butter
  3 T chilled vegetable shortening
Cut half the shortening into the flour mixture until it has the consistency of cornmeal. Cut in the remaining half until it is pea-sized. Sprinkle the dough with:
   5-6 T ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
   1 t to 1 T ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes before using.

Recipe guide:

T= Tablespoons

t=  teaspoons

c=  cup/s

So this ends my week of  “The Week Of Eating In Challenge” offered by Huffington Post. It has been a tremendous learning experience for me. Especially on the do’s and don’ts of blogging. Thanks to you that have been following my blog. So up next after a week of eating in and making wonderful food at home, I will go out and review a local new restaurant in my neighborhood. And maybe even through in a wacky Ashley recipe to boot. 

Till then live, love and eat some fantastic food.