Quiche Fillings

Name: Quiche Fillings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 shallots, thinly sliced; 1 pound white button mushrooms, quartered; Coarse salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil or unsalted butter; 6 strips bacon, cut into 1-inch pieces; 2 onions, cut into small dice; 2 tablespoons extra-virgin olive oil or unsalted butter; 1 leek, white and pale green parts only, cut into 1/2-inch pieces and washed well; 2 ears corn, kernels sliced from cobs (about 2 cups); 1 teaspoon fresh thyme leaves (from 2 sprigs); Coarse salt and freshly ground pepper

January 24, 2012

Ingredients

Mushroom and Shallot Filling

2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

1 pound white button mushrooms, quartered

Coarse salt and freshly ground pepper

Bacon and Caramelized Onion Filling

1 tablespoon extra-virgin olive oil or unsalted butter

6 strips bacon, cut into 1-inch pieces

2 onions, cut into small dice

Leek and Corn Filling

2 tablespoons extra-virgin olive oil or unsalted butter

1 leek, white and pale green parts only, cut into 1/2-inch pieces and washed well

2 ears corn, kernels sliced from cobs (about 2 cups)

1 teaspoon fresh thyme leaves (from 2 sprigs)

Coarse salt and freshly ground pepper

Preparation

Mushroom and Shallot Filling
Step 1
Heat oil in a large skillet over high. Cook shallots, stirring constantly, until translucent, about 1 minute. Add mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes. (Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary.) Transfer to a bowl, and let cool slightly.
Bacon and Caramelized Onion Filling
Step 2
Heat oil in a large skillet over medium. Cook bacon until fat renders and bacon is crisp and brown, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain, leaving rendered fat in skillet. Add onions and cook over medium-low heat, stirring frequently, until dark golden brown and caramelized, 30 to 45 minutes. Combine onions and bacon in a small bowl, and let cool slightly.
Leek and Corn Filling
Step 3
Heat oil in a large skillet over high. Cook leek until translucent, about 1 minute, stirring constantly to prevent browning. Add corn and thyme, and season with salt and pepper. Cook, stirring frequently, until corn is fork-tender, about 5 minutes. Transfer to a bowl, and let cool slightly.

Martha Stewart's New Pies and Tarts

TagsMushroom Vegetable Shallot Bacon Cured Meat Meat Onion Root Vegetable Corn Brunch Breakfast Dinner Saute Cookbooks

Ingredients

Mushroom and Shallot Filling

Bacon and Caramelized Onion Filling

Leek and Corn Filling

Preparation

Mushroom and Shallot Filling

Step 1

Bacon and Caramelized Onion Filling

Step 2

Leek and Corn Filling

Step 3

Recipe notes