Mushroom Shallot Quiche

Name: Mushroom Shallot Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes; 1 large egg; 1 teaspoon cold water; 1 large egg white, lightly beaten; 1 1/2 tablespoons unsalted butter; 1/3 cup shallot, chopped (about 2 medium); 1/2 lb mushroom, cut into 1/4-inch slices; 5 teaspoons fresh thyme, chopped and divided; 3/4 cup whipping cream; 2 large eggs; 1 pinch salt; 1 pinch ground black pepper; 2 green onions, white and pale green parts only, thinly sliced; 2 tablespoons gruyere cheese, finely grated

Submitted by Raquel Grinnell

"From the October 2006 edition of Bon Appetit; I am including the published recipe for the crust, however I used a pre-made crust (lazy, lazy!!) with spectacular results.... The cook time reflects the preparation of the quiche only, not the crust."

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Ready In:: 1hr
Ingredients:: 17
Serves:: 6

ingredients

Crust
1 ¹⁄₂ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
¹⁄₂ cup unsalted butter, chilled and cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water
1 large egg white, lightly beaten
Filling
1 ¹⁄₂ tablespoons unsalted butter
¹⁄₃ cup shallot, chopped (about 2 medium)
¹⁄₂ lb mushroom, cut into 1/4-inch slices
5 teaspoons fresh thyme, chopped and divided
³⁄₄ cup whipping cream
2 large eggs
1 pinch salt
1 pinch ground black pepper
2 green onions, white and pale green parts only, thinly sliced
2 tablespoons gruyere cheese, finely grated

directions

For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400°F Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
For filling:.
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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