Quiche Fillings

• 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

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.

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Taken from www.epicurious.com/recipes/food/views/quiche-fillings-389830 (may not work)