OK, so we had a few distractions between the No-roll quiche crust post – because we visited Mount Rainier National Park, Blueberry Hills farm, and Lake Chelan – to the actual finished product, that is the mushroom quiche post.
I’ll be honest with you… For me, making – and eating! – a mushroom quiche is merely an excellent excuse for devouring mushrooms soaked in heavy cream. I mean, it’s mushrooms… sautéed in butter and simmered in heavy cream… Besides heavy cream made desserts, what could possibly be richer and more decadent and sinful than this??? Mushrooms with cream…
OK, OK, you twist my arm. A steak seared in butter and simmered in heavy cream with pasta and mushrooms to finish it off – soaked in heavy cream themselves – is indeed better than a mushroom quiche. But, if you seek a vegetarian alternative – for lunch or dinner, and even brunch – that’s the way to go.
I used crimini mushrooms this time but feel free to use any kind you like, or a mix of them! (But I do not recommend using dried mushrooms. I made this quiche once before with rehydrated dried porcini (in addition to fresh ‘shrooms) and I didn’t like how it tasted; it tasted like fake mushrooms soup or one from a powdery mix or something… Not good.)
1 small onion, thinly sliced (about 2/3 cup)
12 oz. fresh mushrooms, washed, dried, thinly sliced (stems removed)
a few sprigs of fresh thyme or lemon thyme
1 fat garlic clove, minced
2 tablespoons butter
1 tablespoon extra virgin olive oil
freshly ground black pepper
1/2 cup milk
1 cup heavy cream
3-4 oz. gruyere cheese, grated
3 eggs, lightly beaten
1 quiche crust, arranged in the pan and chilled
Preheat oven to 360 F degrees.
In a medium size skillet, melt the butter with olive oil over medium heat. Add the onion and sauté until it softens. Add the mushrooms, garlic, a touch of salt, black pepper, and thyme (Add a drizzle of oil or another knob of butter if needed) and sauté until mushrooms and onion are browned and soft. Remove to a bowl and let cool a bit.
To the bowl with the mushrooms, add the milk and cream and stir. Then, add the cheese and eggs and mix well. Pour the batter over the chilled crust and bake for 45-50 minutes, or until the top is golden brown and the custard is set. Let cool for 15 minutes before slicing and serving.
Cook till brown
This is what you end up with. Chill before adding the rest of the custard ingredients (so the eggs won’t curdle).
Take the chilled dough our of the fridge
Pour the batter
… it’s so easy
Now, how do you take the quiche out of the pan, ha???
Run a toothpick, or one of those thin “thingies” like that red one in the photo, around the edges to loosen them from the side of the pan (If you greased the pan well, the dough will pull away from the pan as it cools).
Then, place the pan over a plate or bowl that is taller than the pan
… and there you have it
And we’re done