Photo: Three Onion, Mushroom and Ham Quiche Recipe
Ingredients
- 1 recipe Savory Pie Crust, recipe follows
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup thinly sliced yellow onion
- 1 cup thinly sliced red onion
- 1 cup thinly sliced leeks, white parts only
- 6 ounces diced ham
- 8 ounces thinly sliced button mushrooms
- 2 teaspoons fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoons salt, plus 1/4 teaspoon
- 1/2 teaspoon fresh ground white pepper
- 1/2 cup heavy cream
- 6 large eggs
- 1/8 teaspoon freshly ground nutmeg
- 1 1/2 ounces grated Gruyere, plus 1 1/2 ounces
Directions
Preheat oven to 350 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and place crust on a wire rack to cool.
Set a 12-inch saute pan over medium heat, and add the butter and olive oil and once the butter is melted, add the yellow onions, red onions, and leeks to the pan and cook, stirring occasionally, until the onions and leeks are wilted, and lightly caramelized, about 8 minutes. Add the ham, mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions, ham and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions, ham and mushrooms to cool for 10 minutes before placing in the pie crust.
In a medium bowl, combine the heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
Yield:1 (9 or 10-inch) pie
For the Savory Pie Crust:
- 1 1/4 cups all-purpose flour
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into pieces
- 3 to 4 tablespoons ice water, as needed
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough just comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Refrigerate overnight or at least 1 hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
Yield: 8 servings
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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By Chef Striker
New Jersey
on May 21, 2012
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The pie crust had a flavor all of it's own - I didn't make the Creole Seasoning exactly as stated, I just eyeballed the ingredients, and put in more of what spices I like. Nothing better than making your own crust for your quiche. Don't buy ready to use...make the crust, it's easy and worth the added flavor and texture. Nicely seasoned quiche, the gruyere provides the right cheesy flavor needed for the onion and mushroom filling. Received many compliments on this dish.
By Barkparkbarb
Clarkston, MI
on July 18, 2011
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Made this as a deep dish quiche and all the ingredients fit the pie pan perfectly. The person who reviewed this recipe earlier stating that there was enough filling for 2 quiches must have been using a shallow "quiche" pan rather than a pie pan. I used store bought pie pastry, sprinkled about 1 teaspoon of Zatarains' Creole seasoning on top and rolled it a little bit thinner to set the spices into the dough. I used Swiss cheese because the Gruyere was $10 for 6 ounces - ouch. I also used 5 jumbo farm eggs instead of 6 large, and half-n-half instead of the cream. Did not use all the salt, because the ham was salty, probably used 1/4 tsp in the filling, and I used salted butter because that's what I had in the house. The finished product was correctly seasoned this way. Very delicious quiche recipe.
By Chef #1401242
Beaverton, OR
on April 25, 2011
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Unbelievable!!!!!!!!! I didn't use the leek (because I didn't have it and used about half the onion and about 8 oz of ham...it was perfect! LOVED it! I also used sharp swiss cheese instead of guyere and it was wonderful - much cheaper! - and I couldn't tell a difference!
Read all 24 reviews