Mushroom Barley Quiche
Saturday, May 30th, 2009
I know this is a bit redundant with the Daring Bakers post earlier this week, but I did end up making a quiche with the leftover filling, and it turned out so well, I wanted to share. Also, I realized I’ve never shared my quiche recipe with you, which comes from Matt’s grandmother by way of my mother-in-law. She always filled it with bacon and swiss cheese, but here I used the mushroom barley filling from the strudel instead of the bacon (though I added a couple slices of bacon, too). Also, I usually use cream but I didn’t have any so I substituted the buttermilk I had on hand from making a strawberry buttermilk cake. I’ll be repeating that substitution — it added a nice rich tang.
I’ll admit that the mushroom barley filling made the quiche just a tad watery, but the flavor was so good we really didn’t mind. Matt said “I didn’t even notice I hadn’t put hot sauce on it until I was more than halfway through a slice,” and usually even his favorite quiche, from his grandmother, is drowning in it before he even starts eating. So I considered that high praise indeed!
