Compared to the family recipe card, I increased the yellow onion in size from small to medium (you can also swap in two smalls). I opted for baby bella versus button mushrooms, for their bolder, bigger flavor. And I kept the puff pastry as store-bought because, truly, you can’t beat the convenience, and the taste reminds me, very clearly, of curling up by the fireplace at my grandmother’s house as a child.
A few tips for making these ahead: You can make the mushroom filling and keep it in the fridge for a few days. You can assemble the puffs entirely and either refrigerate for several hours, then bake, or freeze for several weeks, then bake (no need to bring to room temperature in either case but, for the latter, add a few minutes to the bake time). If there are any leftovers, you can freeze the baked puffs for weeks—my family has even stretched this to months and no one complained.
How to make a crustless quiche
A quiche is typically made with milk and eggs and poured into a crust, then baked. However, making a crustless quiche works wonderfully and personally, is how I prefer my quiches to be served. Here’s how to make a crustless quiche:
First, spray a 9-inch pie pan with nonstick cooking spray to prevent sticking.
Next, saute all the veggies you’re using in the recipe and place them in the prepared pie pan.
Beat eggs, milk and salt and pepper in a bowl, then pour over the sauteed veggies.
Top with cheese, if desired.
Bake until slightly golden brown on top, about 35 minutes.
Cool for 10 minutes, then cut into 6 slices and serve immediately with avocado, hot sauce or salsa.
Tip: It’s best to pour the cooked cranberries into your food mill in batches. Avoid overfilling the mill, which can cause it to get jammed.
No food mill? You can also blend the sauce in a high-speed blender and push it through a fine-mesh strainer to remove any solids.
Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of sliced apples, you will need about 5 medium apples. Plus, you'll have a little left over for a snack