This FoodNetwork video shows you how to make an onion mushroom quiche with chef Ellie Krieger.
Tags:How to Make an Onion Mushroom Quiche,cooking help,cooking tips,ellie krieger,food network,foodnetwork,onion mushroom quiche,Quiche recipe,recipes
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Quiche is usually a super splurge loaded with fat and calories. Mine has all the rich decadent taste with half the fat and a third of the calories.
Just one onion, two teaspoons of oil, just cook it low and slow for about 20 minutes until all the sugars develop and they are golden brown. While that is going, I am going to get my crust ready and it’s a really unique crust. In here, I have three quarters of a cup of oatmeal, half a cup of all purpose flour and a quarter teaspoon of salt and I’m just going to kind of pulse that to combine them all, okay. So to that, I am going to add three tablespoons of very cold butter that I’ve just cut into little pieces and this is going to make the crust nice and flaky. Typical quiche has maybe 12 tablespoons of butter, so here I am just using three and it really does the trick. I am going to pulse that of just until I get the texture of pebbles. And the last but not least, it’s low fat buttermilk which is just the same amount of fat as 1% milk but it has this rich tanginess and it also helps to tenderize the crust.
So, I’m going to pulse this just until it starts to ball up a little bit. Now, I’m just going to ball it up with my hands. There it goes. I am going to put it between two pieces of wax paper. Now, I’m just going to roll it out so that it’s about 10 inches in diameter so it fits my nine inch pie plate. Flip the crust right into the dish. Okay, so that is that. And now, I’m just going to blind bag it, 400º for about nine minutes, so it stays nice and flaky for the quiche and these onions are looking great. Just going to get these into a dish then we use this same pan to cook up the mushrooms. Just two teaspoons of olive oil, eight ounce of mixed sliced mushrooms; crimini and oyster and shiitake; going to cook these up until they soften, all the waters evaporate and they start to brown, it takes like 6 minutes. And while that is going, I’m going to get my custard together. I am using three whole eggs and three egg whites, you get all the nutrients that are in the yolk but I lighten it up with the egg whites so it does not have all the fat and calories.
I am going to add evaporated non fat milk. It’s a great replacement for cream. I don’t need all that saturated fat. This custard is ready to go. Just going to get that crust out of the oven. It will lower this heat to 350 now, that’s while I bake my quiche and I’m just going to let this beautiful crust cool here for a little while and I’m going to check on these mushrooms which are looking great. Going to add the onions back in there and to bring out their flavors even more, I am going to add a tablespoon of fresh thyme, a little bit of dry mustard, about half a teaspoon of salt, quarter teaspoon of pepper. Now, I am ready to build the quiche, beautiful Grier cheese, gorgeous, glistening mushrooms and onions and on top; the custard. Want to bake it at 350 for about 35 minutes or until a knife comes out clean when I inserted in the center.
It is quiche time. This looks great and this serves six. No skimpy portions in my place. It’s beautiful. You may be missing a lot of calories when you’re eating this but you certainly will not be missing any flavor.