RECIPE: Chanterelle & Gruyere Quiche w/ Cheetos Crust
A little belated, November’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.” We were to pick a cartoon and design a dish that represented it in some manner. I made something I’d call “Gargamel’s Wish” (blueberry muffin bread pudding recipe here) – as in… he finally caught the Smurfs. I also made Chester the Cheetah’s…
Cheetos Crust Chanterelle & Gruyere Quiche
Pie Crust Ingredients: makes a 9″ pie crust
- enough Cheetos to make 2 cups of crumbs (a large bag less some for snackin’ worked out)
- 1/3 cup melted butter
- 1 egg white, lightly beaten with 1 tsp water
Pie Crust Steps:
- Put Cheetos crumbs in large bowl.
- Add beaten egg, mix thoroughly.
- Let the melted butter cool below 150 degrees, then add melted butter and mix thoroughly so the butter is evenly distributed.
- Press evenly into pie pan (don’t grease the pan) to make firm, even layer throughout.
- Blind bake @ 300°F for 8 – 10 minutes or until firm.
- Cool before filling.
- 1 pie crust (above)
- 2 tablespoons (1/4 stick) butter
- 2/3 cup chopped shallots (about 3 medium)
- 4 to 5 cups sliced/chopped assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces)
- 4 large eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 cups (packed) coarsely grated Gruyere cheese (about 7 ounces), divided
- Preheat oven to 450°F.
- Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes.
- Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
- Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend.
- Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
- Bake quiche until puffed, golden brown, and just set in center, about 45 minutes.
- Cool 30 minutes. Cut into wedges.
You’ll look at the recipe and think that it’s not enough eggs and too many mushrooms for a quiche. I thought that before making it, and well, it turned out FANTASTIC. Perfect ratio. While I don’t know if I’d go to the trouble of making a Cheetos crust again, this quiche recipe is GREAT and the Cheetos crust was a fun experiment.
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