Tasso & Mushroom quiche
Servings
4-6
Total time
45
minutesQuick and comforting. We love this quiche for its ability to come together in a snap and how it serves as a meal morning, noon or night. Surround it with all the breakfast foods, sidle it up with a salad at lunchtime or enjoy it alongside a cup of soup for dinner. No matter the time of day, this quiche fits the bill.
Ingredients
1/2 cup diced tasso
1 shallot, diced
2 cups sliced mushrooms
2 cups gruyere, cheddar or monterrey jack cheese
4 eggs
1 3/4 cup half & half
1 tsp French Herb Salt
1 tsp Sariette Blend
1/4 tsp freshly ground nutmeg
1/2 tsp white pepper
1 homemade or store-bought pie crust
Instructions
- In a large bowl, whisk together the eggs, half and half, Sariette Blend, French Herb Salt, nutmeg and white pepper. Set aside.
- In a skillet set over medium heat, saute the tasso, shallot, sliced mushrooms with a drizzle of Garlic Extra Virgin Olive Oil. Saute until the mushrooms have released all their liquid.
- Spoon the tasso – mushroom mixture into the bottom of the pie crust and add in the grated cheese. Pour the custard into the crust. Place on a sheet pan and place in the oven.
- Cook for about 50 min – 1 hour or until the center is only slightly jiggly.
- Remove from oven and allow to sit at room temp for at least 15 mins to set up before cutting.
