INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
All purpose flour | for dusting | - |
Pie dough, single crust, store bought | - | - |
Butter | 15 g | 1 tbsp |
Shallots, sliced | 200 g | 2 cups |
Mushrooms, Portobello or other, sliced | 340 g / 12 oz | 6 cups |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Eggs | 270 g | 6 large eggs |
Heavy cream | 165 g | 175 mL / ¾ cup |
Gruyere cheese, grated | 115 g | 1 cup |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
METHOD
- Preheat oven to 190°C / 375°F.
- On a floured work surface, using a rolling pin, roll out pie dough to a 30 cm / 12” round.
- Place pie dough in a 23 cm / 9” pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
- Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- In a large skillet, melt butter over medium-high. Add shallots and mushrooms and season with salt and black pepper. Cook until light golden, about 8 to 10 minutes.
- In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, Gruyere cheese, salt and black pepper. Whisk again and pour into pie crust.
- Bake until the center of quiche is set, about 40 to 45 minutes. Serve warm or at room temperature.
NOTES
Use your favorite mushroom in this quiche. For added flavor, use a couple of varieties; shiitakes work well
For a more challenging recipe, make your own pie crust
You can substitute Gouda or Provolone cheese for Gruyere
Garnish with chives or parsley if you wish
