Monday, August 22, 2016

Mushroom quiche farrago

After the wild success of the banana bread in the new square castiron baking pan, I though to try a quiche type of thing, since I'd got some lovely baby bellas locally.

As usual I didn't have half the ingredients in the Sunset Books recipe for mushroom crust quiche (but you can find it on Epicurious anyway, with no credit given to Sunset Books), but went on undaunted.

No crackers, so I subbed panko crumbs, no cream or cottage cheese, so subbed plain yogurt.  Couldn't be bothered pressing the mushroom crust into the pan then filling with ingredients, so I cooked the mushrooms in butter and oil, pinch of sumac, then mixed in the grated cheese, plain yogurt and three farm eggs, then poured the lot into the preheated pan.  About 20 minutes at 350F. You put castiron in the oven when you light it so that it's the same temp as the oven when you put in the batter, true for cake, and for this recipe, too.




And it came out just fine, in both senses. Meaning it tasted fine, and came out of the pan no trouble.  This is four meals for me, with a salad of fresh tomato alongside. Or it might be that the other bits go to friends, you never know.  And since it's not a quiche, I'm calling it a mushroom farrago.  Which is not a Spanish dance, in case you wondered.

So now there are a couple of helpings of farrago in the freezer for when I'm in a quiche mood, eating, not making.

At this rate I may donate my corningware to the thriftie, since I seem to have defaulted totally to cast iron, and it never lets me down.  The care is minimal, not like those lengthy instructions you get which put you off cast iron.  I just wipe it out after use, if necessary scrub gently with a cloth and kosher salt, wipe again, oil with a pastry brush and olive oil. Done.  Easier than scouring corningware or any other pots, really.

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