Mushroom and Shallot Quiche

Mushroom and Shallot QuicheQuiche Me

This weekend is our cookbook club dinner and I can’t wait. It seems like forever since we did the last one.

This time we are cooking from one of my new favorite cookbooks, Around My French Table by Dorie Greenspan. It is an entire cookbook of French comfort food. Or maybe it’s just MY idea of comfort food (mmmm…butter). The recipes are relatively easy, the food is uncomplicated, and the flavors are fabulous. It’s basically the kind of food you would expect if you were invited for dinner at a friend’s home—in Provençe. May we all be so lucky.

I have made a number of recipes from this book, and have never come across a bad one. One of my all time favorites is Pumpkin Stuffed with Everything Good which I love and have written about about in September of 2012.

Because the girls have been busy lately, I have decided to make the Mushroom and Shallot Quiche ‘cause I need to use up my eggs. I have always enjoyed a good quiche. They are pretty, easy to make, and a quiche is a great way to make use of the random veggies in your fridge. Paired with a tossed salad, and perhaps a glass of wine, and you have a tasty, très French lunch.

Mushroom and Shallot Quiche
Adapted from Epicurious
Around My French Table by Dorie Greenspan

1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water
1 large egg white, lightly beaten

1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided
3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese

For crust
Blend flour, salt, and sugar in a food processor. Pulse in the butter, and process until it resembles a coarse meal. Whisk 1 egg and 1 teaspoon of cold water in small bowl, and add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer the dough to work surface and knead gently until it comes together (about 4 turns). Form into ball; flatten into a disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.

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

Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using a fork, pierce the bottom of crust all over (about 10 times). Bake until golden (about 10 minutes). Brush lightly with egg white. Cool.

Do ahead: The crust can be baked 6 hours ahead. Let stand at room temperature.

For filling
Melt butter in a 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 all liquid is absorbed and mushrooms are tender (about 8 minutes). Sprinkle with 2 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.

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