Shallot Mushroom Quiche

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Quiche is a secret weapon for any home chef

YIELD

4 Servings

TOTAL TIME

1 hour

DIFFICULTY

Medium

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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

  1. Preheat oven to 190°C / 375°F. 
  2. On a floured work surface, using a rolling pin, roll out pie dough to a 30 cm / 12” round.
  3. 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. 
  4. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  5. 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. 
  6. 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. 
  7. 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