This Mushroom quiche is rich,delicate and perfect for fancy breakfast or brunch.Crispy buttery crust filled with savory creamy custard and sautéed mushrooms.
It’s not hard to make it , but is a little time consuming. You can save some time and buy ready-made pie shell,but of course it’s not going to be buttery,flaky, and delicate as homemade.Because it’s time consuming;I make it day before serving, so all do in the morning is reheat and serve.
By pre baking the shell,your crust will be crisper and not soggy.
Adapted from America’s Test Kitchen
1 3/4 cups all-purpose flour *
1/2 teaspoon salt
12 tablespoons chilled unsalted butter,cut into 1/2-inch pieces
3 tablespoons sour cream
1/3 cup ice water
1 large egg white,lightly beaten.
foil or parchment paper
* I used spelt flour,worked well.(pictured above)
2 shallots finely chopped.
8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)
1/4 cup white wine (optional)
2 tablespoons butter
1/4 teaspoon salt
1/4 fresh ground black pepper
pinch of nutmeg
7 eggs, lightly beaten
4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)
1/2 cup -3/4 cup grated Gruyere or Swiss cheese.
1.Process flour and salt in food processor until combined.About 3 seconds.
Add butter and pulse until butter is size of large peas,about 10 pulses.
2.Combine sour cream and water in a small bowl.
Add half of the mixture to flour mixture; pulse 3 times.
Repeat with the remaining sour cream mixture.
Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.
3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).
4.Grease a pie dish, quiche pan or any other deep cake pan.
Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.
Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.
Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.
Refrigerate any remaining dough scraps or make apple pie.
Refrigerate dough lined pan for 20-30 minutes.
5.Heat Oven to 375 degrees.
Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.
Bake for 15-20 minutes.Remove beans,paper or foil from the crust.
Reduce oven to 325 degrees.
In a saute pan, melt butter and throw in mushrooms and shallots.
Saute until liquid is evaporated.
Add white wine (if preferred) and let it evaporate about 1 minute.
Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.
Stir in mushroom mixture.
Sprinkle half of the grated cheese on the bottom of the pastry shell.
Pour custard mixture with mushrooms into pastry shell.
Sprinkle the remaining grated cheese on top of the custard.
Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.
Serve warm or cooled.
Or place it in the fridge when cooled and serve next day (cold or warmed up)