Quiche aux Champignons


What’s a better way to start a meal than with egg, cheese, and mushrooms bundled in a pastry shell? For our second recipe, we head west to France in search of quiche.


Julia Child has always been one of my biggest idols. Last year, I was given her book, Mastering the Art of French Cooking. Her explanations aren’t super wordy or difficult to understand and every page has pictures so you know exactly what you are doing.


When I started on the crust this morning, I was concerned. It didn’t have difficult ingredients, but the directions called for quick speed because otherwise the butter would melt. After the dough had been perfected and placed in the freezer for an hour and been rolled out, it was ready to bake and the tough part was over.


Then the real fun could begin: the filling. After mincing the shallots and lightly browning them, the mushrooms and lemon were added.Then the mixture was incorporated with the cream and eggs. I did it slowly, adding a spoonful at a time. With a little bake time, only the enjoying would remain.


This quiche browned nicely in the oven and left the kitchen smelling like heaven. One bite and it felt like I was floating on a cloud; the eggs were so fluffy! I didn’t think the lemon would add much but it really lightened the flavor and emphasized the mushrooms. Next time, I might try making mini quiches, they might be more appetizer friendly. Bon Appetit!


Quiche aux Champignons

Adapted from Mastering the Art of French Cooking

Makes an 8-inch quiche

Pastry Shell

2 cups all-purpose flour

1 teaspoon salt

1/4 teaspoon sugar

6 ounces chilled butter

4 tablespoons chilled shortening

1/2 cup iced water

Place all ingredients except water in bowl and blend.

Add water and quickly blend. Press into a ball.

Place dough on lightly floured board. Knead with heel of hand.

With a spatula, gather dough again into ball and lightly flour.

Place in waxed paper and freeze for an hour.

Place chilled dough on floured board and roll out into a circle with a rolling pin.

Drape the dough over rolling pin and unroll over greased pie dish.

Press dough into dish and place parchment paper and beans over the top.

Bake at 400 degrees for 8 to 9 minutes.

Remove beans, prick bottom with a fork, and continue baking for 2 to 3 minutes.

Mushroom Mixture

2 tablespoons minced shallots

3 tablespoons butter, plus extra

1 pound sliced mushrooms

1 teaspoon salt

1 teaspoon lemon

3 eggs

1 1/2 cups whipping cream

1/4 cup grated Swiss cheese

Cook shallots and butter until butter melts in a saucepan.

Add mushrooms, lemon, and salt. Cover on low heat for 8 minutes.

Remove cover and boil until no liquid remains.

Whisk eggs and whipping cream until smooth.

Gradually add mushrooms to eggs and cream.

Pour into pastry shell, sprinkle cheese evenly, and dot with butter.

Bake for 25 to 30 minutes in a 375 degree oven until top is golden brown.



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