Caramelized Onion and Sherried Mushroom Quiche
Don't like mushrooms? Don't be so sure, you may just not be cooking them right. The key to preparing mushrooms is to cook them in an obscene amount of butter, and a generous splash of sherry, and cook them until they are seared. I used to hate mushrooms until I discovered this trick, and now I put them in virtually everything. Try this recipe and tell me you're not a convert.
1 pre-made pie crust (or homemade if you have the time and inclination)
4 ounces sliced button mushrooms
1 large onion, sliced thinly
4 tablespoons butter
2 tablespoons dry sherry
1 large splash of heavy cream, or half and half
1 cup shredded sharp cheddar
1/4 cup grated Parmesan
1 teaspoon each of salt and pepper
Take your frozen pie crust out to thaw. Using two separate pans, saute your onions in 2 tablespoons of butter on low heat, and your mushrooms in 2 tablespoons of butter on medium heat. Stir the onions frequently and allow to cook until golden brown, which might take a while- 30 minutes or so. Flip the mushrooms about 5 minutes in and allow to keep cooking until they've released their juices and it's evaporated, then raise the heat to medium high, add the sherry and continue to cook until the liquid is evaporated and the mushrooms are seared.
Once this is done, preheat your oven to 350 degrees and push your pie crust into a pie pan. In a bowl, mix the beaten eggs, cream, cheeses, salt, pepper and the cooled onions and mushrooms. Stir very well and pour it into the pie crust.
Bake until the center of the quiche sets up, or about 25 minutes.
Do you like mushrooms?