Mushroom + Gruyere Quiche
Makes: 6 servings
- 1 recipe shortcrust pastry
- 6 eggs
- 2/3 cup crème fraîche (or heavy cream)
- 1 cup whole milk
- 8 ounces gruyère cheese, grated
- 8 oz mushrooms, sliced (white, crimini, baby portabellas, or shiitake are excellent)
- 1/4 teaspoon freshly ground nutmeg
- 1 tsp freshly ground pepper
- 1 tbsp butter
- Preheat the oven to 425 F / 220 C.
- Roll out the pastry to fit a 10-1/2 inch pie plate or a cake pan with removable bottom. Press the edges against the pie plate or cake pan, poke the bottom with a fork, and place the pastry in the freezer for 30 minutes.
- In the meantime, heat the butter in a pan and sauté the mushrooms until they're cooked and somewhat crisped at the edges. Turn the heat off and set aside.
- Remove the pastry from the freezer and line with parchment paper. Add pie weights (I use dried beans that are solely for use as pie weights) and bake in the middle rack of the oven until the pastry is just browned at the edges, about 15 minutes.
- Remove from the oven, remove the parchment paper and pie weights. Return the pastry to the oven to bake until the bottom is lighty browned, an additional 5-7 minutes. Remove from the oven and set aside.
- In a blender, process together the eggs, cream, milk, and all the spices and seasonings.
- In the par baked pastry, spread the grated cheese in a layer, then add the egg mixture and the mushrooms.
- Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 - 40 minutes. The quiche is done if it's not shaking in the center, or if a sharp knife inserted into the center comes out clean.
- Remove the quiche from the oven and serve immediately.