Tuesday, February 14, 2006

Mushroom Quiche

I made this on a Sunday morning for breakfast. You can use this recipe as well for other types of quiches. The basics are all the same, but you could use ham and spinach, or different kinds of cheeses or anything else you feel like.

One of the most famous ones is quiche lorraine with bacon and cheese.

Remember that you will have to store the dough for about 2 hours before rolling it out. Give yourself enough time if you intend to serve this for breakfast.

a quiche big enough for about 3-4 people:

the pastry:
2 oz (65 g) gruyère cheese, diced into small cubes

3/4 cup (120 g) all purpose plain flour
1/4 teaspoon salt
2 oz (65 g) unsalted butter, cut into smaller pieces
1 egg, lightly beaten with a fork
2 tablespoons cold water

the mushroom mixture:
8 oz (215 ml) whole milk
1/2 oz (15 g) dried porcini (soaked in milk)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, finely chopped
6.5 oz (190 g) different kinds of mushrooms (e.g. white, portobello, shitake, chanterelle), stems trimmed and cleaned, then sliced
1 large leek thinly sliced (white parts only)
1 tablespoon tarragon (fresh or dried)
freshly ground salt and pepper
1-2 tablespoons dijon (or colemans) mustard
3 oz (90 ml) heavy cream
2 eggs
1 egg yolk


Let's start by making the pastry first. Use a food processor to mix cheese, flour and salt. Mix until crumbled. Add the butter and keep mixing until it looks like bread crumbs. Add the egg, mix quickly, then add the water. If the dough sticks to the edges of the mixer, scrape it down. Keep on mixing until you have a solid, rough dough. Let it sit in the fridge for about 2 hours and give it another 15 minutes outside the fridge before rolling the dough.

Preheat the oven to 400 F (200 C).

Roll the dough until it's big enough to fit your baking dish. Rub out the dish with butter before putting your dough in it. If you have some special pie weights, use them to weigh down the dough so it doesn't bubble up in the oven. I don't really care if it bubbles up, I don't use any weights.

Bake for about 15-20 minutes. Remove it from the oven and let it cool a bit. In the meantime, heat half of the butter and half of the olive oil in a non-stick skillet over medium heat. Add the shallots and sauté for about 3 minutes. Add the mushrooms and sauté for about 10 minutes until the liquid is absorbed. Move the mushrooms to a bowl. Reduce the temperature of the oven to 375 F (190 C).

Use the same pan to heat up the rest of the butter and olive oil and sauté the leeks. Cover the pan and cook them until they're softened, about 10-12 minutes. Season with tarragon, salt and pepper. Remove from the heat.

Now spread the mustard evenly onto the bottom of the pastry to cover all the spots. Add mushrooms and leek mixture evenly. Whisk together milk, cream, eggs and egg yolk with a bit of salt and pepper. Pour the mixture over your quiche. Bake the quiche until the dough is slightly browned, about 25-30 minutes.

When you remove the quiche from the oven, it will be a bit too soft to cut. Let it cool down for at least 15 minutes before slicing.


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