Wednesday, January 12, 2011

Mushroom and Shallot Quiche

Right, another quiche recipe. Hey, I was on a pastry roll if you know what I mean (no pun intended). Anyway, this presented a nice change for the cheese-y gorgonzola quiche. A little more savory and earthy, but just as delicious. I recommend using as many kinds of mushrooms as you can find (or want) for this one. I used a combination of white and shitake mushrooms, but I think you'll get even more flavor out of this deceptively simple dish.

1 1/2 tbsp. unsalted butter

3 shallots, finely chopped

Salt and freshly ground pepper

1/2 lb mushrooms (at least), trimmed, wiped clean, and cut into 1/4 inch slipes

2 tbsp. minced thyme (fresh or dry)

1 9- 9 1/2 inch tart shell made from Tart Dough, partially baked and cooled

3/4 cup heavy cream

2 large eggs

2 scallions, white and pale green parts only, thinly sliced

2 tbsp. finely grated Gruyere cheese

(Tart Dough should already be made and partially baked)
Melt the butter in a large skilled, preferably one that's nonstick. Toss in the shallots, season with salt and pepper and cook over medium-low heat, stirring, until translucent, about 2 minutes. Add the mushrooms, season again with salt and pepper, turn the heat up to high, and cook, stirring, until they are softened and browned, 5 to 8 minutes. The mushrooms will first sop up all the liquid in the pan, then they'll exude it, then it will disappear. Sprinkle the mushrooms with 1 tbsp of thyme and cook for 30 seconds more, then turn the mushrooms into a bowl to cool for at least 15 minutes.

Center a rack in the over and preheat the oven to 350 degrees F. Put the crust on a baking sheet lined with a silicone mat or parchment paper.

Sprinkle the remaining tablespoon of thyme over the bottom of the crust. Spoon over the mushrooms, avoiding any liquid that has accumulated in the bowl. Lightly beat the cream and eggs just until well blended, season with salt and pepper, and pour over the mushrooms. Top the custard evenly with the sliced scallions and grated cheese.

Carefully slide the baking sheet into the oven and bake for 30 to 35 minutes, or until the custard is uniformly puffed (wait for center to puff), lightly golden, and set (mine took over 40 minutes). Transfer the quiche to a rack, remove the sides of the pan, and cool the quiche until it's only just warm or until it reaches room temperature before serving.

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