MUSHROOM + GRUYERE QUICHE

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

1. Preheat the oven to 425 F / 220 C. 
2. 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. 
3. 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. 
4. 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. 
5. 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. 
6. In a blender, process together the eggs, cream, milk, and all the spices and seasonings. 
7. In the par baked pastry, spread the grated cheese in a layer, then add the egg mixture and the mushrooms. 
8. 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. 
9. Remove the quiche from the oven and serve immediately.

EASY PÂTE BRISÉE (SHORTCRUST PASTRY)

This is an easy fool-proof recipe for a classic French pastry dough, aka pate brisée, great for any recipe that needs a flaky pastry crust - pies, tarts, quiches, even empanadas / baked samosas. Enjoy!

Pate Brisee (Shortcrust Pastry)

Makes: 1 10-1/2 in. crust (enough for one quiche, pie or tart)

- 1-1/2 cups all-purpose flour

- 1 large pinch salt

- 8 tablespoons (1 stick) unsalted butter, chilled and cut in small pieces

- 3 to 4 tbsp chilled water

1. Put the flour and salt in the bowl of a food processor and process to mix.
2. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal.
3. With the food processor running, add water 2 tbsp at a time and process briefly, using pulses, just until the pastry beings to hold together in large clumps. A way to check is to take a few tbsp of the flour-butter-water mix and press into a clump. If it holds well, it's got enough water. If it crumbles, it needs more water, 1 tbsp at a time.
4. Remove the pastry onto a floured work surface and gather it into a ball.
5. Refrigerate for 15 min before using in any tart, pie or quiche recipe.

SUMMER VEGETABLE QUICHE

Summer Vegetable Quiche

makes: 1 9 in. quiche/4 servings

- 1/2 recipe basic yeast dough, (or any pizza/bread dough of choice) after the first 60 min. rise

- 3 eggs

- 1/4 cup milk

- 1/2 cup grated cheese of choice

- 1 tsp. salt

- 1 tsp. red pepper flakes

- 1 garlic clove, peeled

- 1 tbsp. dried mixed herbs (or any herbs of your choice)

- 1/2 tsp. nutmeg powder

- 1 zucchini, sliced

- 1 pint cherry tomatoes, halved 

- 1/2 onion, sliced

- 1 serrano, jalapeño or any pepper of your choice, sliced (optional)

1. Lightly grease a 9 in. cake pan. Roll the dough into an approximately 9 in. circle and lay it in the pan. Starting from the centre and working your way out, push the dough up the sides of the pan to form approximately 2 in. high sides to get a deep shell.
2. Let the dough rise for 20 min. Preheat oven to 350 F/180 C.
3. Using a fork prick holes all over the dough and bake for 20-25 min. till the shell is lightly browned and has pulled away from the pan. Remove from the oven and let it cool for a few minutes.
4. Turn the oven up to 425 F/220 C.
5. Arrange the zucchini slices in a more or less single layer in the quiche shell. Arrange the onion slices on top of the zucchini slices.
6. Blend the next eight ingredients (eggs through nutmeg) and pour into the quiche shell. Arrange the tomatoes cut sides down on the eggs (it's ok if they float a little). If using, arrange the sliced pepper in the spaces between the tomatoes.
7. Bake at 425 F/220 C for 20 min. then turn the heat down to 350 F/180 C and bake for another 15 min. or till the filling appears set and the top is lightly browned. 
8. Remove from the oven and let it rest for 15 min. Remove from the mould.
9. Cut the quiche into wedges and serve over a salad or on it's own. Store leftovers in fridge for up to 3 days... it reheats really well!