Description
Savory mushroom quiche transports French culinary elegance to your kitchen with minimal effort. Buttery pastry cradles earthy mushrooms and creamy eggs, inviting gourmet comfort that delights you at first bite.
Ingredients
Scale
Main Ingredients:
- 400 grams (14.11 ounces) wild mushrooms
- 200 grams (7.05 ounces) Comte cheese, grated
- 4 eggs
- 4 egg yolks
- 400 grams (14.11 ounces) plain flour
- 200 grams (7.05 ounces) butter
Supporting Ingredients:
- 2 shallots, diced
- 1 bunch parsley, chopped
- 12 pints (0.57 liters) cream
- 12 pints (0.57 liters) milk
- Salt and pepper
Liquid and Binding Ingredients:
- 1 egg
- Splash of cold water
- 25 grams (0.88 ounces) butter
Instructions
- Craft a delicate pastry dough and refrigerate for half an hour to firm up the texture.
- Gently roll out the chilled pastry and carefully drape it into a tart tin, pressing edges smoothly. Return to refrigerator for 15 minutes to prevent shrinkage.
- Heat a skillet and delicately sauté shallots until translucent, then introduce sliced mushrooms. Cook until moisture evaporates and vegetables develop a golden hue. Allow mixture to cool completely.
- Line the chilled pastry shell with parchment paper and fill with ceramic baking weights. Blind bake at 375°F for approximately 15 minutes to create a crisp foundation.
- Whisk together rich cream, eggs, and select seasonings to form a velvety custard base. Incorporate salt, pepper, and optional herbs for enhanced flavor profile.
- Distribute sautéed mushroom and shallot mixture evenly across pre-baked crust. Sprinkle grated cheese generously, then carefully pour custard over the layers.
- Transfer quiche to preheated oven at 350°F. Bake for 30-35 minutes until center sets and surface turns golden brown. Let rest for 10 minutes before slicing to allow filling to stabilize.
Notes
- Crust stability matters most when creating a perfect quiche base, so ensure thorough chilling prevents shrinkage during baking.
- Mushroom moisture can make pastry soggy, so sauté them carefully and pat dry to maintain crisp texture.
- Use fresh, seasonal mushrooms like porcini or chanterelles for deeper flavor complexity and enhanced culinary experience.
- Consider dairy-free alternatives like cashew cream or silken tofu for lactose-intolerant guests, maintaining creamy custard consistency.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 590 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 230 mg