Quiche Fillings

  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.

extravirgin olive oil, shallots, white button mushrooms, salt, extravirgin olive oil, bacon, onions, extravirgin olive oil, only, corn, thyme, salt

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

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