Every week I buy shitaki mushrooms because they're supposed to be good for us. I have sauteed them and roasted them. I have thrown them in lasagna and soups. Every week I buy them again but we're so tired of them! I don't know what to do with them anymore. So today, I added them to a quiche - with bacon.
I'm not including instructions for cooking the bacon because everyone has their favorite way. I bake it in the oven on a rack so the grease can drip down beneath it. But any method will do. If you have leftover bacon, more power to you!
This quiche is quick and easy because there's no crust. That makes it more like a delicate frittata to me. In spite of the bold flavors of bacon, mushrooms, and onions, this quiche has a surprisingly delicate flavor. I didn't add any extra salt, though you certainly could, because I thought the grated Parmesan would add enough. Those into salt will miss it (so add it!) but I rather liked the taste.
I haven't bought whole milk in a long, long time, so I used fat-free milk with just 1/4 cup of heavy cream for a bit of indulgence. It's probably the equivalent of whole milk, so feel free to try that.
We didn't miss the crust at all! You could substitute another type of mushroom if you like. It set up nicely and would make a good breakfast, light dinner, or snack. If you save some bacon from breakfast, it will take almost no time to make it. Thinking of dinner at 9PM? No enthusiasm for cooking bacon? Substitute ham.
Bacon Shitaki Crustless Quiche
1 9.5 inch pie dish
8 slices cooked bacon
1 tablespoon olive oil
1-2 tablespoons butter, plus extra for greasing
1/2 onion, sliced
2 cups shitaki mushrooms
pinch of dried sage
1 cup fat-free milk
1/4 cup heavy cream
4 tablespoons grated Parmesan cheese, separated 2T + 2T
1/4 cup flour
Preheat oven to 350. Grease the pie dish with butter.
Saute the onion in 1 tablespoon of olive oil. When it begins to soften, add the shitaki and the sage. Add a tablespoon or two of butter as necessary to cook.
Meanwhile, whisk the eggs with the milk, cream, and 2 tablespoons of Parmesan. Whisk in the flour.
When the mushrooms are cooked, chop or crumble the bacon and add it to the mushrooms. Turn to combine. Pour into the prepared pie pan. Pour the egg mixture over top of it. Sprinkle the top with the remaining 2 tablespoons Parmesan.
Bake 35-40 minutes or until lightly brown on top.
|I like to bake bacon in the oven.|
|Cook onions and shitaki mushrooms with sage.|
|Mix bacon with onions and mushrooms.|