Description
Discover how to make a delicious Savory Mushroom Quiche with this easy recipe. Learn the secrets to creating a flavorful and satisfying dish perfect for any mealtime.
Ingredients
- 1 recipe pie dough enough for one bottom crust (see Pâte Brisée recipe) (use vegetable oil)
- 2 tablespoons vegetable oil (30 ml)
- 1/3 cup thinly sliced shallots (80 g)
- 1 pound assorted mushrooms, quartered or sliced (include some shiitakes if you want great mushroom flavor) (450 g)
- Salt
- Pepper
- 1/2 cup milk (120 ml)
- 1/2 cup heavy cream (120 ml)
- 3 large eggs
- Pinch of nutmeg
- 6 ounces Swiss cheese, grated (170 g)
Instructions
- Spread out the pie dough on a lightly floured, clean surface to form a 12-inch circle. Fit the dough into a 10 by 1 1/2-inch tart pan and trim any excess. Place in the freezer for 30 minutes to prevent it from shrinking while baking. If using a store-bought frozen crust, skip this step.
- Set the oven to 350°F to preheat.
- For the initial bake, cover the dough with aluminum foil or parchment paper, ensuring it reaches into the corners. Leave enough extra material to lift it out easily. Fill the crust with baking weights such as dried beans, rice, or pie weights. Bake for 15 minutes, then remove from the oven to cool slightly. Take off the weights and lining, prick the base with a fork, and return to the oven. Bake for another 10 minutes until it turns light golden. Let it cool on a rack while you prepare the filling.
- In a large nonstick skillet over medium-high heat, warm the oil. Cook the shallots briefly, then add the mushrooms. Season with salt and pepper, and continue stirring until the mushrooms release their liquid and become nicely browned, approximately 10 minutes.
- In a medium bowl, combine the cream, milk, and eggs by whisking them together. Add a touch of nutmeg, along with salt and pepper, and mix well.
- Position the tart pan on a baking sheet with a rim to catch any spills. Sprinkle half of the grated Swiss cheese over the crust’s base. Evenly layer the sautéed mushrooms and shallots over the cheese, then top with the remaining cheese. Pour the egg mixture over the top.
- Place the baking sheet with the tart in the oven and bake at 350°F until the center is just set but still slightly jiggly, about 30 to 35 minutes. Let it cool on a rack for 20 minutes before cutting into slices. If you enjoyed the dish, please consider leaving a comment below!
Notes
- Consider enhancing the flavor by using a mix of shiitake, cremini, and button mushrooms.
- Ensure the pie crust is pre-baked to avoid sogginess.
- Adjust the seasoning of the egg mixture to your liking with more salt, pepper, or nutmeg.
