Mushroom Quiche


Mushroom Quiche

My friend Elizabeth came over and brought a homemade mushroom quiche.

OH MY GOSH

It was absolutely delicious! Now, one thing to know about my friend Elizabeth is that she comes from a family that does not cook. I was a little bit skeptical when she showed me the recipe and it instructed home made pastry crust. Also, I had my doubts when she called me and asked if half and half was the same thing as heavy whipping cream.

Recipe:

Mushroom Quiche

Posted by Elise on Feb 11, 2006

Now I see why people use frozen pie-crusts to make quiche. It’s a lot of work to make the crust from scratch, especially when you “blind bake” (pre-bake) the crust. But there is nothing better than a real butter crust, and for that reason alone we do the extra work. I’ve had an inkling for mushroom quiche for quite some time, and this one turned out wonderfully.

Serves 6-8

Ingredients

  • 1 recipe pie dough (see Pâte Brisée recipe)
  • 2 tablespoons olive oil
  • 2 medium shallots, thinly sliced
  • 1 pound assorted mushrooms, quartered or sliced
  • Salt and freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • Pinch nutmeg
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)

Directions

  • On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.
  • Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights – dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.
  • Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.
  • Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.
  • Enjoy!
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