Mushroom and Shallot Quiche
Why I Love This Recipe
I have a friend who is a great cook. He invited me to be the judge of a quiche baking contest once. After he won the contest(with my unbiased judging of course), he handed me the winning quiche to take home. I got hungry on the way home and started eating it with my bare hands while driving(do not try this please). The quiche was so delicious, before I know it, I had eaten almost the entire quiche and ended up with crumbs all over my face, fingers, car seat, jeans and shirt(this probably qualifies as one of my favorite food memories), but it sure was satisfying!
Ever since then, I have been inspired to bake quiche. I found this recipe on a website and modified it to my taste. I made this last sunday for my book club party and it was a HUGE hit! The trick is to use fresh thyme and mushrooms and serve it hot!
Ingredients You'll Need
My friend's (Winner of the quiche contest) Best Pie Crust:
3 cups flour
1 tsp salt
1 1/2 cups vegetable shortening
1 egg
4 tsp water
1 tsp vinegar (apple cider works best)
Filling:
1 1/2 tablespoons unsalted butter
3 medium shallots
1/2 pound mushrooms(cut into 1/4-inch slices)
4 teaspoons chopped FRESH thyme, divided
3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 thinly sliced green onions (optional)
2 tablespoons finely grated Gruyère cheese
Directions
Cut the shortening into the flour DO NOT use a mixer
Makes 2 regular size pie crust
Dough for pie crust can be made 1 day ahead. Keep chilled.
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. Chill 1 hour.
Preheat oven to 400°F. Bake crust for 20 minutes. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Let stand at room temperature.
For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 1 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.
Makes 6 servings.
