April 25 2017
Mushroom Quiche
How to prepare the Mushroom Quiche.
Learn from Yawmy hot to make a delicious pie with mushrooms and mouth-watering melted cheese.
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Ingredients
Puff Pastry
2 tbsp butter
750g mixed mushrooms
2 garlic cloves, minced
2 shallots, minced
1 spring of French thyme
Salt and freshly ground white pepper
1 ½ cups milk
1 ½ cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg
¾ cup Gruyere cheese
Cooking Method
Fit puff pastry into a 23cm round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with dried beans. Transfer to refrigerator; chill for 20 minutes.
Preheat oven to 180 C. Transfer tart shell to oven and bake for 20 minutes. Remove beans and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.
In a very large skillet, heat the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often about 12 minutes longer. Season with salt and pepper and let cool.
In a bowl mix the milk, cream, eggs and the nutmeg and season with salt & pepper.
Scatter half of the mushrooms evenly over the bottom of the pastry shell. Pour the cream mixture into the pastry shell. Top with the Gruyere cheese on top.
Bake the quiche for about 1 hour, or until richly browned on top and the custard is barely set in the center. Let cool a bit in the pan.
Cut the mushroom quiche into wedges, transfer to plates and serve warm.
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