Name: Mushroom Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe ) -; 2 tablespoons extra virgin olive oil -; 1/3 cup thinly sliced shallots -; 1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor) -; Kosher salt -; 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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Quiche

1. 1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe ) -

2. 2 tablespoons extra virgin olive oil -

3. 1/3 cup thinly sliced shallots -

4. 1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor) -

5. Kosher salt -

6. Freshly ground pepper -

7. 1/2 cup milk -

8. 1/2 cup heavy cream -

9. 3 large eggs -

10. Pinch nutmeg -

11. 6 ounces Gruyère cheese, grated (1 1/2 cups) -

How to cook deliciously - Mushroom Quiche

1. Stage

Roll out the dough: Roll out dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 by 1 1/2-inch tart pan with the rolled out dough. Trim the edges. Chill in freezer for 30 minutes. (You need to pre-freeze the raw crust or it will slip down the sides of the pan when it cooks.)

2. Stage

Preheat the oven to 350°F.

3. Stage

Pre-bake crust: Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Trim excess lining, but don't cut the foil or parchment paper too close to the crust, allow for enough room to easily lift it out. Fill it at least two-thirds with baking weights—dried beans (I keep a bag of pinto beans just to use for pie weights), rice, or aluminum pie weights. Bake initially for 15 minutes, then remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie crust with the tines 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.) Let cool on a rack while you make the filling.

4. Stage

Sauté the shallots and mushrooms: Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.

5. Stage

Make the filling: Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.

6. Stage

Assemble the quiche: Place the tart pan on a rimmed baking sheet to catch any run-off or leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese. Pour the egg mixture over the mushrooms and cheese in the crust.

7. Stage

Bake: Put the baking sheet with the tart pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes. Remove to a rack and let cool for 20 minutes before slicing. Did you love the recipe? Give us some stars and leave a comment below!