Tuesday, July 3, 2012

Mushroom- Shallot Quiche

Oyster, Cremini, Shitake, Enoki, Hen of the Wood, Baby Bella, Porcini, Trumpet, Chanterelle, Button, Portobella, the elusive Black Truffle, oh how I love the woodsy mushroom !  Nothing compliments the mushroom like fresh thyme and of course, butter! When I came across a recipe from the wonderful cookbook author Dorie Greenspan from a 2006 issue of Bon Appetit, I was like a little kid on Christmas  This Mushroom-Shallot Quiche is a classic. I did, however, make some slight changes... including using a mixture of AP flour and whole wheat flour for the crust, and swapping half & half for the heavy cream in the filling.  Since I do have a strong affinity for mushrooms, I couldn't use just one variety, I opted for Shitake and Button mushrooms.  Serve this as a light dinner with a green salad, portion out pieces and brown-bag it for lunch at work.  If you can, take the time to make your own crust, you won't be disappointed.
 Mushroom-Shallot Quiche
Bon Appetit / October 2006

Serves 6
1 1/2 Cup all purpose flour 
(I used 1 cup whole wheat flour and 1/2 cup all purpose)
1 tsp salt
1 tsp sugar
1/2 cup (1 stick) chilled, unsalted butter, cut into 1/2 inch pieces
1 large egg
1 tsp cold water

1 large egg white, lightly beaten

 1 1/2 tbs unsalted butter
1/3 cup chopped shallots ( 2 medium shallots)
1/2 pound mushrooms, cut into thin slices
5 tsp chopped fresh Thyme, divided

3/4 cup whipping cream (Half & Half or milk is fine)
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (use both the white and green parts), thinly sliced
2 tbs grated Gruyere cheese

For Crust 
Blend flour, salt and sugar in food processor.  Add the butter, and pluse with each addition until a coarse meal forms.
Together whisk 1 egg and 1 tsp of cold water; add to the flour mixture.  Pulse mixture until moist clumps form, then transfer to your work surface and knead gently until the dough comes together, about 4-5 turns.  Form a ball and flatten into a disk shape, and wrap in plastic.  Chill the dough 1 hour.  You can make the dough 1 day ahead.  Keep chilled.

Butter a 9 1/2 inch round fluted tart pan with removable bottom.  Roll dough out on a lightly floured surface into a 12-inch round.  Transfer dough to pan, pressing onto bottom and up the sides of the pan. Trim off any excess dough and chill for 1-hour.

Preheat oven to 400* F.  Butter large square of foil (can use cooking spray on the foil) and press, butter/spray side down, onto the crust.  Fill with pie weights or dried beans and bake for 20 minutes.  Remove the foil and weights.  Pierce the bottom of the crust with a fork all over (10-12 times).  Bake until golden - another 10 minutes.  Brush lightly with the egg white and let cool.  The crust can be baked up to 6 hours ahead and let stand at room temperature.

For filling
Melt butter in a large nonstick pan over medium heat. Add shallots, saute until soft (about 2 minutes).  Add the mushrooms, sprinkle with salt and pepper.  Turn the heat up to high and saute until the liquid has been absorbed and the mushrooms are tender - about 8 minutes.  Sprinkle with with 2 1/2 teaspoons of Thyme and cook for an additional minute.  Transfer the mushroom mixture to a plate to cool.
Preheat the oven to 350*.  Place the cooled crust in the tart pan on a baking sheet.  Sprinkle with the remaining 2 1/2 teaspoons of Thyme.  Drain the mushrooms, if needed, and scatter them over the thyme. In a bowl, whisk the cream, eggs, salt and pepper.  Pour the egg mixture over the mushrooms, sprinkle with the green onions and cheese.  Bake until the egg custard is set, about 25 minutes.  Let cool for 15 minutes, then serve warm or at room temperature.


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