There is nothing better than sitting in a French bistro, ordering quiche, and sipping some wine. After a long day on a trading floor, I decided to create a bistro night here at home with ingredients I had from previous dishes this week. Alton Brown, whom I adore, would call this dish "Refrigerator Pie." I say to that: zut alors! Quiche sounds much more sophisticated! Though I admit, this really is a refrigerator pie. Extra pie crust from Thanksgiving in the freezer, leftover mushrooms from spaghetti pie, sour cream from Christmas day corn pudding. This quiche has quite the representation!
Caramelized Onion and Mushroom Quiche
1 frozen pie crust, thawed
2 tablespoons unsalted butter
1 large onion, thinly sliced
1 cup diced baby portobello mushrooms
1/2 cup diced ham
5 large eggs
1/2 cup sour cream
1 cup of asiago cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon parsley flakes
Directions: Pre-heat oven to 350 degrees. Melt butter over medium heat and add onion. Saute for 20 minutes until a light golden brown. Add diced mushrooms and saute for another 10 minutes until the water from the mushrooms has evaporated and onions have reached a caramel color. Whisk eggs, sour cream, salt, and pepper in a bowl. Pour mushroom and onion mixture into the pie crust, sprinkle ham on top. Pour egg batter over the mixture and the ham. Sprinkle with cheese and parsley. Cook for 30-35 minutes or until center is set. Let stand for 10 minutes before slicing. Serve with a side salad and a nice glass of red wine.
Bon Appetit!
