According to Wikipedia, quiche is “a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat, fish or vegetables.” According to me, quiche is heaven on a plate. Pastry, eggs, cheese… What’s not to like?!
When we were young, my sisters and I loved going to lunch with Mom at La Madeleine. I would order a Caesar Salad or Tomato Basil Soup and a Quiche Lorraine. The quiche was filled with ham, bacon, and Swiss cheese. It was rich and delicious! Mom would make healthier versions for us at home. Broccoli and spinach were frequent fillings, but she would often just throw in whatever vegetables she had in the house. It always turned out well.
I came across this recipe for Mushroom-Shallot Quiche on Epicurious. Mushrooms and shallots of course sounded tasty, but the thyme in the recipe is what really intrigued me. It sounded so good! I made a few minor adjustments, based on the ingredients and tools I had available. It took a few hours to make, but it was a fun process.
Mushrooms and Shallots
- 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
- 1/2 pound mushrooms, cut into 1/4 inch slices (I used Baby Bellas)
- 5 teaspoons chopped fresh thyme, divided
- 3/4 cup whipping cream (use half and half to decrease fat content)
- 3 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 Gruyere cheese
Mix flour, salt, and sugar in food processor. Add butter and process until coarse meal forms, using on/off turns. In a small bowl, whisk 1 egg and 1 teaspoon cold water; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to a floured work surface and knead gently until dough comes together, about 4 turns. Form into ball and flatten into disk. Wrap in plastic and chill 1 hour.
Butter a 9-inch pie pan. 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 and crimp edges. Chill 1 hour.
Preheat oven to 400°F. Butter a 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 to room temperature.
Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until soft, about 2 minutes. Add mushrooms; sprinkle lightly with salt and pepper. Continue to sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 more minute. Transfer mixture to plate and allow to cool completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Scatter mushrooms over thyme, draining the mushrooms first, if necessary. In a medium bowl, whisk cream, eggs, salt, and pepper. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until center is set, about 35 minutes. Cool 15 minutes. Serve warm or at room temperature.
Sauteed mushroom mixture
I like to pretend quiche is healthy. I mean, eggs have a lot of protein, and vegetables are healthy, so it’s all good, right? With this particular quiche, that is wrong. There is butter… lots of butter. And cream. It’s delicious, but it is decadent.
If/when I make this again, I will decrease the amount of salt in the crust, use milk instead of cream, and probably add spinach. The crust is delicious though! It’s a wonderful, flaky texture. I love the Gruyere flavor as well.
Do you share my quiche fascination? If so, what’s your favorite kind?