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Quiche Fillings

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

  1. 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.

  2. 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.

  3. 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
TagsMushroomVegetableShallotBaconCured MeatMeatOnionRoot VegetableCornBrunchBreakfastDinnerSauteCookbooks
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