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
Crust
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
Filling
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
