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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Danish Vegetables 8 Servings

INGREDIENTS

1 1/4 c Unbleached all purpose flour
1/2 t Salt
10 T Chilled unsalted butter, cut
into pieces
4 1/2 T about ice water
3/4 oz Dried porcini mushrooms
about 3/4 cup
2 T Unsalted butter
1/2 c Finely chopped shallots
2 1/2 t Minced garlic
10 oz Fresh wild mushrooms, See
Note
3 Eggs
1/3 c Half and half
1/2 t Dried basil, crumbled
1/4 t Dried thyme, crumbled
2 c Grated Swedish or Danish
Fontina cheese about 8
oz
Fresh parsley sprigs

INSTRUCTIONS

FOR CRUST: Mix flour and salt in medium bowl. Add butter and rub with
fingertips until mixture forms coarse meal. Mix in enough water by
Tbsp to form moist clumps. Gather dough into ball; flatten into disk.
Wrap in plastic and chill until firm, about 45 minutes. (Can be
prepared 2 days ahead; keep refrigerated.)  Roll out dough on lightly
floured surface to 13-inch round. Transfer  to 9-inch glass pie plate;
crimp edges. Refrigerate 30 minutes.  Preheat oven to 375oF. Line pie
crust with foil. Fill with dried  beans or pie weights. Bake 10
minutes. Remove foil and beans. Bake  until crust is set and begins to
color, piercing bottom with fork if  puffy, about 15 minutes more.
Transfer to rack and cool.  FOR FILLING: Place porcini in small bowl.
Add enough hot water to  cover. Let soak 30 minutes. Drain mushrooms.
Melt butter in heavy  large skillet over high heat. Add shallots and
garlic and saute 1  minute. Add fresh mushrooms and saute until tender
and liquids  evaporate, about 5 minutes. Add porcini and saute 2
minutes. Season  to taste with salt and pepper. Set aside.  Whisk eggs,
half and half, basil and thyme in medium bowl until  blended. Season
with salt and pepper. Sprinkle half of cheese on  crust. Top with
mushroom mixture and remaining cheese. Carefully pour  egg mixture over
mushrooms. Bake until center is set, about 40  minutes. Transfer to
rack and cool slightly. Garnish with parsley.  Cut into wedges and
serve.  Serves: 8  Source: Bon Appetit, June 92  NOTE: such as crimini,
chanterelles and/or stemmed Shiitake, thickly  sliced  Converted by
MM_Buster v2.0m.  Posted to MM-Recipes Digest  by jarin@odyssee.net
(JL) on Sep 3, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 388
Calories From Fat: 252
Total Fat: 28.6g
Cholesterol: 150.3mg
Sodium: 417.4mg
Potassium: 166.6mg
Carbohydrates: 20.5g
Fiber: 1.2g
Sugar: 2.4g
Protein: 12.8g


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