Last Saturday, I picked up some delicious earthy wild mushrooms from the Farmer’s Market with full intent to make some kind of Vege(ful) stir-fry. The smaller mushrooms are Baby Bella or Cremini and the hand like one on the right, I am not sure of the name but I tried it at the market and definitely wanted to take some home.
During the course of the week, I realized that I had leftover pie dough in the freezer. I was tempted to make something sweet but I haven’t had a quiche for a while and decided on a savory route instead. I didn’t have any cream or cheese (that I wanted to use for a quiche) on hand and the thought of going outside was a bit daunting (I hate to make extra trips outside when cooking).
Fortuitously though, I had to go to Campbell Cheese and Grocery for some business and it is definitely cheese heaven in that store. After skimming and fantasizing about all those cheese, I finally grabbed some Comte Saint Antoine Cheese which is a semi-hard cheese sort of like a gruyere but not as strong. They also had cream which made my grocery shopping much easier (2 birds, one stone). So when I got home, my quiche making began.
I started by rolling out and then “blind baking” my dough. This basically means partially baking the dough by filling an oiled foil paper with dried beans and putting it on to the raw dough and briefly baking it before filling it.
Then, I sautéed my mushrooms in butter, a bit of shallot, lemon juice, salt and port wine (tips I picked up from Julia Childs). I left some of the mushroom whole, for aesthetic reasons and chopped and sliced some so that there were bits and pieces of mushrooms all throughout the quiche.
Next, I mixed together the cream, eggs, and spices ( I used pepper, nutmeg and touch more salt), Then, I stirred in my sautéed mushrooms, poured the mixture in the dough, topped it with cheese and dot it with butter.
Finally, I popped it in the oven and baked for about 20-25minutes at 375 degrees. The end result was a delicious Wild Mushroom and Comte Quiche that I would eat any day of the week.
Wild Mushroom and Comte Quiche
adapted from Julia Childs
MAKES ABOUT 4-6 serving
- 3 tablespoons unsalted butter
- 2 tablespoons diced shallots
- 1 lb Wild Mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 2 tablespoons port
- 3 eggs
- 1 1/2 cups whipping cream
- 8-inch partially-cooked pastry shell
- 1/4 cup grated Comte Cheese
- 1/2 teaspoon pepper
- pinch of salt
- pinch of Nutmeg
- 1 tablespoon butter cut into pea-sized dots
- wooden spoon
- kitchen scissors
- Preheat oven to 375°F.
- Melt butter in pan add shallots for a short time then add the sliced mushrooms, salt, and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.
- Beat the eggs, cream, a pinch of salt, nutmeg, and pepper in a large mixing bowl to blend.
- Gradually stir in the mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute butter on top.
- Bake in the upper third of preheated oven for 25 to 30 minutes or until puffed and browned.