Mushroom Grits Quiche
INGREDIENTS
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QUICHE:
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2 tablespoons unsalted butter, at room temperature
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2 tablespoons stone-ground cornmeal, lightly toasted in a dry pan
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3 tablespoons canola oil
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2 shallots, finely diced
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1 clove garlic, smashed
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1 1/2 pounds mixed mushrooms (such as cremini, shiitake, portobello, oyster), caps removed and chopped
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2 tablespoons chopped fresh parsley, plus more for garnish
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2 teaspoons finely chopped fresh thyme
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Kosher salt and freshly ground black pepper
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Splash of white wine
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1 cup whole milk
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1 cup stone-ground grits
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1 cup grated Asiago cheese
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4 ounces sharp white Cheddar, coarsely grated
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3 large eggs
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Few dashes hot sauce, such as Cholula
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KALE PESTO:
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5 ounces baby kale
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3/4 cup grated Parmesan
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1/4 cup lightly toasted walnuts
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1 small clove garlic, chopped
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Kosher salt and freshly ground black pepper
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1/2 cup extra-virgin olive oil, plus more for serving
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1 teaspoon finely grated lemon zest
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