Thursday, May 17, 2012

Recipe - Mushroom-Shallot Quiche from Epicurious

I made quiche last weekend using the crust recipe from this website... the crust turned out fantastic and with my leftover dough, I made a little apple turnover. Yummy.

My own filling from last weekend - saute mushrooms, spinach, onions, and ham with olive oil. Place ingredients in bottom of pie crust. Top with shredded cheese (I use sharp cheddar). Beat 6 eggs with 1-2T milk, salt, pepper & cayenne. Pour into prepared pie crust and bake as suggested.

We're thinking of getting a couple pygmy dairy goats. I can't wait to make a quiche using all fresh ingredients... I'm also thinking of planting some wheat and grinding my own flour. How awesome would it be to make a quiche out of my own garden vegetables, fresh eggs from my own chicken, pie crust made from my own flour and butter from my goats! Oh, and goat cheese too. 

Yeah, we're pretty much going to have our own farm.

Mushroom-Shallot Quiche

Bon Appétit  | October 2006
by Dorie Greenspan

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94% would make it again
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Mushroom-Shallot Quiche4 forks

at a glance

main ingredientsMushroom,  OnionEgg,  ThymeMilk/Cream,  Shallot
yield: Makes 6 servings
Quiche is cool again, and it tastes as delicious now as it did back then.
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon cold water

  • 1 large egg white, lightly beaten

  • 1 1/2 tablespoons unsalted butter
  • 1/3 cup chopped shallots (about 2 medium)
  • 1/2 pound mushrooms, cut into 1/4-inch slices
  • 5 teaspoons chopped fresh thyme, divided

  • 3/4 cup whipping cream
  • 2 large eggs
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 green onions (white and pale green parts only), thinly sliced
  • 2 tablespoons finely grated Gruyère cheese
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For crust:
Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.
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