Thursday, April 24, 2014

Deep-Dish Mushroom Quiche

Deep-Dish Mushroom Quiche
(6-8 servings)


1 Pastry Shell (Pastry Dough for Quiche)
1 tbsp. Canola Oil
1 lb. Oyster Mushrooms, stems trimmed & large caps halved or quartered
1 lb. White Mushrooms, thinly sliced
as needed to season mushrooms, Salt and White Pepper
1 tbsp. Unsalted Butter
2 small Shallots, minced
1 tbsp. Fresh Thyme, chopped
¾ cup Shredded Gruyere Cheese
2 cups Milk
2 cups Heavy Cream
6 large Fresh Eggs, lightly beaten
3 tsp. Salt, divided
¼ tsp. White Pepper, divided
2 pinches Freshly Grated Nutmeg


In a large skillet over high heat are the oil. When ready add both types of mushrooms and season with a little salt and pepper. Stir until softened (about 5 minutes) and then reduce to moderate. Add the butter, shallots and thyme and continue cooking for about 12 minutes or until mushrooms are tender. Taste and season with more salt and pepper if needed. Let cool before continuing. Scatter ¼ of cheese and half of mushrooms over the bottom of pastry shell. In a blender, mix half each of the milk, cream and eggs. Season with 1½ tsp. salt, 1/8 tsp. pepper and a pinch of nutmeg. Process on high until mixture is frothy. Carefully pour this over the cheese and mushrooms in shell. Now top this with ¼ of cheese and remaining mushroom mixture. Repeat the process with the milk, etc. and carefully pour over items in shell. Scatter the last ¼ of cheese over top and on a rimmed baking sheet. Bake for 1½ hours in a pre-heated 325 degree oven or until richly browned and custard is barely set. Cool in pan until just very warm. Cut pastry shell even with top of pan and carefully remove springform pan ring. Cut into wedges and serve.

Note: You could try other cheeses if you can't find the Gruyere. Two other ones are Comte and Emmental. A less expensive Swiss cheese could be use as well. Taste will be slightly different because the cheeses are different.

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