Ingredients
½ oz dried porcini mushrooms
1 c. boiling water
1 T butter
9 oz. cremini mushrooms, halved lengthwise
2 large eggs plus 1 large egg yolk
1 t. sea salt
¼ t. freshly ground pepper
¾ c. heavy cream
You will also need:
Small ramekins
Dish for soaking porcinis
Large skillet
Slotted spoon
Blender
Instructions
Preheat oven to 350 degrees F.
Soak porcinis in boiling water; let soften 30 minutes.
Melt butter in large skillet over medium-high heat; cook cremini mushrooms, cut side down until golden brown, about 5 minutes. Set aside.
Lift out porcinis. Reserve soaking liquid and pour into blender. Add porcini, eggs and yolk, salt and pepper. Blend until smooth. Add cream; blend.
Divide mixture among greased ramekins. Arrange cremini in filling, cut sides up. Bake until set, 20-30 minutes, depending upon the size of the ramekins. Cook until the center is set.
Let cool at least 30 minutes. To remove from the ramekin, run a knife around the inside edge of the ramekin to ensure that the quiche will release. Turn out into a small plate (or use your hand). Then turn upright onto the serving plate.
Garnish with a dollop of crème fraiche, if desired.