Gaby's All Things Eggcellent Quiche
Filled with mushrooms, caramelized onions and fontina cheese, this tender quiche makes an impressive brunch centerpiece. It’s the creation of Gaby Dalkin, cookbook author and founder of the site What’s Gaby Cooking, who streamlines prep by replacing the traditional pastry crust with a layer of panko (Japanese bread crumbs). Feel free to change up the vegetables and cheese, or add some chopped cooked bacon, sausage or ham.
Ingredients:
- 2 Tbs. unsalted butter
- 3 Tbs. panko
- 1 Tbs. extra-virgin olive oil, plus more as needed
- 2 yellow onions, thinly sliced
- 1 lb. (500 g) wild mushrooms, torn into large pieces
- Kosher salt and freshly ground pepper
- 1 cup (4 oz./125 g) shredded fontina cheese
- 4 eggs
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 cup (8 fl. oz./250 ml) milk
- 1 Tbs. Gaby’s All Things Egg Seasoning
- Handful of spring greens for garnish
- Squeeze of fresh lemon juice
Directions:
Preheat an oven to 425°F (220°C). Using 1 Tbs. of the butter, grease a nonstick fry pan that is 9 inches (23 cm) wide and 2 inches (5 cm) deep, then sprinkle all over with the panko.
In a large fry pan over medium-high heat, melt the remaining 1 Tbs. butter with the olive oil. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the mushrooms and cook, stirring occasionally, until the onions are caramelized and the mushrooms are golden, about 5 minutes more. Season to taste with salt and pepper. Transfer the vegetable mixture to the pan with the panko and sprinkle the cheese evenly on top.
In a bowl, whisk together the eggs, cream, milk, Gaby’s All Things Egg Seasoning, 1/2 tsp. salt and 1/4 tsp. pepper and pour over the vegetables and cheese.
Bake until the top is golden and the custard is set in the center, 30 to 35 minutes. Let the quiche cool slightly.
Meanwhile, in a bowl, toss the spring greens with the lemon juice and a drizzle of olive oil. Garnish the quiche with the greens, then cut into wedges and serve. Serves 6.
Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking
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