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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Sakib Islam
[email protected]I love quiche! This recipe looks great.
MD LIAKAT HOSSIAN LIPU
[email protected]This sounds interesting. I'll give it a try.
Castro Leo
[email protected]I'm not sure about this recipe.
Eqan Ahmad
[email protected]This looks delicious! Can't wait to try it.
Almighty Chris
[email protected]I'm going to try this tonight!
Lidetu Mulu
[email protected]This recipe is a keeper!
Ayabonga Nhlapo
[email protected]I'll pass.
Prisca Chitambira
[email protected]Not bad!
Life of Neenah
[email protected]Meh.
Mudasar Don
[email protected]Yum!
Najya Aziz
[email protected]This quiche was a disaster! The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
catrena russaw
[email protected]The quiche was a little bland for my taste, but it was still a good meal. I think I would add more cheese and herbs next time.
Alia Beardsley
[email protected]This was my first time making quiche, and it turned out great! The recipe was easy to follow and the quiche was delicious. I'll definitely be making it again.
Genesis Ocampo
[email protected]I'm not usually a fan of quiche, but this one changed my mind. It was so flavorful and satisfying. I especially loved the crispy crust.
Saahil Yarmiya
[email protected]This quiche was a hit with my family! The flavors of the mushrooms and shallots complemented each other perfectly, and the crust was flaky and buttery. I will definitely be making this again.