MUSHROOM-SHALLOT QUICHE
Provided by Dorie Greenspan
Categories Milk/Cream Food Processor Egg Mushroom Onion Breakfast Bake Thyme Shallot Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
- Butter 9 1/2-inch round fluted tart pan with removable bottom. 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. 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 fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. 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 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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Jossh Boy
j@hotmail.frThis looks so good!
Kyra Paris
kyra.p@hotmail.frCan't wait to try this!
Naim Ur
u-naim@hotmail.frThis recipe is a keeper!
Mustafa Mangat
m.mangat@hotmail.frI'm definitely making this again.
Simon
simon@aol.comDelicious!
Gaming With Samin
s-g72@hotmail.comThis quiche was a bit too rich for my taste. I think I'll try a different recipe next time.
Kadara Swaleh
swaleh.k20@gmail.comI'm not a huge fan of mushrooms, but I really enjoyed this quiche. The shallots and cheese balanced out the flavor of the mushrooms perfectly.
Ali haider Khan
a.khan15@hotmail.co.ukThis quiche is the perfect dish for a brunch or lunch party. It's easy to make ahead of time, and it always gets rave reviews from my guests.
Ajami Mohammad
ajami-m98@hotmail.comI followed the recipe exactly, but my quiche didn't turn out as good as I hoped. The crust was too soggy, and the filling was a little bland.
Malik Saqib
m.s21@gmail.comThis quiche was amazing! The flavors were perfect, and the crust was so flaky. I will definitely be making this again and again.
Sunshine Nicole
s.nicole@yahoo.comThe quiche was a little bland for my taste, but it was still a good recipe. I think I'll add some more herbs and spices next time.
Hunny Baghella
baghellah@gmail.comThis quiche was easy to make and turned out great! I used a store-bought crust to save time, and it still came out delicious.
malek khan
k_malek99@aol.comI'm not usually a fan of quiche, but this one was really good. The mushrooms and shallots added a lot of flavor, and the crust was nice and flaky.
Mohammedmunna Munna
mmohammedmunna71@hotmail.comThis quiche was a hit with my family! The flavors of the mushrooms and shallots were perfectly balanced, and the crust was flaky and golden brown. I will definitely be making this again.