Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.
Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
Recipe Notes
-I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.
-Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.
In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
Preheat oven to 350℉. Pulse cookies and sugar in food processor until fine crumbs form. Drizzle with melted butter and pulse to combine. Press into a 10 inch tart pan with removable bottom, making sure to cover the sides and base evenly. Bake for 12-15 minutes, remove and let cool to room temperature on a wire rack.
Ginger Cream Filling
Grind the crystallized ginger and sugar together in a food processor until ginger pieces are crumbly. Set aside.
In a small bowl sprinkle gelatin over milk and allow to bloom for 1 minute. Meanwhile, add 1 cup cream, lemon juice, salt and ginger to a medium saucepan. Stir in gelatin and cook over medium heat stirring often to dissolve gelatin and ginger pieces, about 5 minutes. Note: not all ginger pieces will completely dissolve.
Remove from heat and strain cream mixture through a fine sieve to remove any undissolved ginger. Cover mixture with plastic wrap and allow to cool to room temperature.
Whisk together sour cream and ginger cream mixture until smooth. Beat remaining 1 cup of heavy cream with an electric mixer until soft peaks form. Fold ginger cream mixture into heavy cream until well combined. Spread evenly into gingerbread crust. Refrigerate until set, 6-8 hours.
Mixed Berries
Combine mixed berries with sugar and allow to macerate for at least one hour. Spoon 1 cup berries onto center of tart for presentation and serve extra berries on the side.
Recipe Notes
Recipe Source: Adapted from Epicurious Ginger-Cream Tart with Raspberries, June 2001
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