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Mushroom Quiche

May 14, 2012

I always made Quiche Lorraine in the past and have been pretty content with the results.  Then I came across a recipe in F&W contributed by Thomas Keller for an “over-the-top” mushroom quiche.  The picture looked fantastic so I had to try it.  I’m not about to sit here and say that I can improve on Thomas Keller, but by the time you spend $25-$30 on mushrooms and load it up with 2 cups of heavy cream, the quiche was too expensive and too rich.  So I adapted it by cutting the cream just a touch and by substituting baby bellas for some of the oyster mushrooms.  Also, the recipe uses a butter pastry crust, which takes no time at all to make from scratch (just google butter crust if you must).  Give it a shot and let me know what you think.  This is Steve R Morse in Fort Lauderdale with another near-celebrity adapted recipe for the home chef in all of us.

INGREDIENTS

1 T vegetable oil

1/2 pound oyster mushrooms cut into small pieces

1/2 pound baby bella mushrooms thinly sliced

1 pound white mushrooms thinly sliced

salt and pepper

1 T unsalted butter

2 small shallots, minced

1 T thyme, chopped

3/4 c shredded Emmental cheese (use Swiss if you can’t find it or to save $$$)

Butter pastry shell

2 1/2 cups milk

1 1/2 c heavy cream

6 large eggs plus 1 extra egg yolk, lightly beaten

freshly grated nutmeg

Preheat oven to 325.  In a large skillet, heat the oil.  Saute the mushrooms for about 5 min. adding s&p to the mushroom mix (the salt will draw out the moisture).  Reduce heat to low.  Add shallots and time, cooking until tender, about 12 minutes.  Let mixture cool.  Place the pastry shell into the bottom (and up the sides) of a springform pan.  Scatter 1/4c of the cheese and half the mushroom mixture over the bottom of the shell.  In a blender in two batches, mix half of each of the eggs, milk, cream, s&p and nutmeg and blend until froathy, about 2 minutes.  Pour half the custard into the shell.  Layer more cheese and th other half of the mushroom mixture into the pan.  Pour the other half of the milk custard into the pan.  Top with the remainder of the cheese.  Bake in th oven for 1 and 1/2 hours, or until richly browned on the top.  Let cool.  De-mold the springform ring.  It’s best served warm,  however I find that it retains its shape better if you let it set in the refrigerator and then re-warm when ready.  Enjoy!

Mushroom Quiche

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