Quiche with mushrooms, bacon and shallots without crust

Ingredients:

• 8 thin strips bacon (about 170 g)
• 4 tablespoons unsalted butter
• 450 g cremini mushrooms or a mixture of them and wild mushrooms, puréed and thinly sliced
• 0.5 tsp coarse salt + more to taste
• 6 medium shallots, finely chopped, about 1/2 cup
• 1 clove garlic, chopped
• 2 tbsp chopped parsley
• 2 tbsp. l. freshly grated parmesan
• 2 tbsp. cream 10%
• 2 large eggs
• 2 large yolks
• A generous pinch of freshly grated nutmeg
• 100g grated Gruyere or Swiss cheese, about 1 tbsp.
• 2 tablespoons chopped fresh chives

Preparation:

1. Preheat oven to 350°F (175°C). Cook the bacon in a medium skillet over medium-high heat until crisp. Transfer to paper towels to drain. Drain most of the rendered fat from the skillet, reserving 2 tablespoons. Add 2 tablespoons of butter, mushrooms, and 1/2 teaspoon of salt. Cook, stirring, over medium heat until the mushroom juices have evaporated, about 7-10 minutes. Add the shallots and cook until softened and the mushrooms are golden, about 3 minutes more. Stir in the garlic and parsley. Remove from heat and let cool slightly.
2. Grease a 9-inch (22-cm) glass or ceramic pie dish with the remaining butter and sprinkle evenly with grated Parmesan cheese. Place the dish on a baking sheet. Spread half the Gruyère cheese in the dish and crumble the bacon over it. Add three-quarters of the mushrooms, then sprinkle with the remaining cheese.
3. In a large measuring cup, combine the cream, eggs, and yolks. Season with salt, pepper, and nutmeg to taste. Pour the cream mixture over the filling. Top with the remaining mushroom mixture and sprinkle with green onions.
4. Bake until the quiche is set in the center, about 40-50 minutes. Let cool completely on a wire rack and serve.