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

12 ingredients

16 steps

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

Directions

1

Heat oil in a large skillet over high.
2

Cook shallots, stirring constantly, until translucent, about 1 minute.
3

Add mushrooms and season with salt and pepper.
4

Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes.
5

(Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary.)
6

Transfer to a bowl, and let cool slightly.
7

Heat oil in a large skillet over medium.
8

Cook bacon until fat renders and bacon is crisp and brown, about 8 minutes.
9

Use a slotted spoon to transfer to paper towels to drain, leaving rendered fat in skillet.
10

Add onions and cook over medium-low heat, stirring frequently, until dark golden brown and caramelized, 30 to 45 minutes.
11

Combine onions and bacon in a small bowl, and let cool slightly.
12

Heat oil in a large skillet over high.
13

Cook leek until translucent, about 1 minute, stirring constantly to prevent browning.
14

Add corn and thyme, and season with salt and pepper.
15

Cook, stirring frequently, until corn is fork-tender, about 5 minutes.
16

Transfer to a bowl, and let cool slightly.