Quiche Provencal – Amuse Bouche

Description

Quiche Provencal- Amuse Bouche

Our Quiche Provencal  are the definition of bite sized perfection! They are everything you could want in a quiche and more! With the delicious addition of our Herbs from Provence and our Caramelized Onion and Fig Sauce, you will not be disappointed. These Quiche Provencal would be a perfect item to add to a dinner party menu. In addition, they can be easily prepared ahead of time for less hassle. When served, they will delight the eyes and excite the palate of every guest!

Serves 18-20 Amuse Bouche portions.

Printable Recipe

 

Ingredients

FOR SAUTEED MUSHROOMS
3 Tbsp	Roasted Garlic Olive Oil
4 Cups	Raw wild / exotic mushrooms (reduces to 1 cup after cooking)
1 Tbsp	Herbs from Provence
To taste	Fleur de sel
To taste	Freshly ground black pepper
FOR EGG MIXTURE
2 large	Eggs, room temperature
1 Cup	Cream, 18% or 35%
To taste	Fleur de sel
To taste	Freshly ground black pepper
1 nine inch	Pastry shell, unbaked
1 Cup	Gruyere cheese, shredded
1 jar (175 g)	Caramelized Onion with Fig

 

Ingredients

To prepare the Sautéed Mushrooms
In a skillet on high heat – heat the Roasted Garlic Olive Oil. Next, add the mushrooms and reduce the heat to medium high. Stir the mushrooms frequently to assure that they have an even coat of oil and will not burn. Reduce the heat if necessary. Continue to cook until they are nicely browned. The 4 cups of raw mushrooms will reduce to 1 cup of cooked mushrooms. Add the Herbs from Provence, salt, and pepper. Stir frequently and continue to cook for 3- 5 minutes.

To Prepare the Quiche
1. Preheat the oven to 425°F.
2. In a mixing bowl whisk the eggs and cream together. Add the salt and pepper and set aside.
3. Spread the Caramelized Onions over the bottom of the pie shell. Spread the cheese over the Caramelized Onions, and the sautéed mushrooms over the cheese. Carefully pour the egg mixture into the pie shell. Place the pie shell on the lower middle shelf of the preheated oven. Bake for 10 minutes and reduce heat to 350◦F. Bake for an additional 25 – 30 minutes or until the quiche is set. Remove from the oven and let sit for 10 minutes before cutting. If using a pan with a removable base gently remove the quiche from the pan and slide off the bottom. Place the quiche on a cutting board or service plate.

To serve
Using a 2” cookie cutter, cut circles out of the quiche. Place each serving on a small plate. Drizzle Roasted Garlic Olive Oil and Herbs from Provence on the bare section of the plate. Finally, cut the quiche in advance for convenience and simply reheat before serving.