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Over-The-Top Mushroom Quiche Recipe

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This recipe for Over-The-Top Mushroom Quiche, by , is from CMHT's Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristina Bruder

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil

1 lb. oyster mushrooms,stems trimmed and large caps halved or quartered

1 lb.white mushrooms, thinly sliced

Salt and freshly ground white pepper

1 tbsp. unsalted butter

2 small shallots, minced

1 tbsp. thyme, chopped

3/4 c. shredded Comté or Emmental cheese (2 1/2 ounces)

Buttery Pastry Shell

2 c. milk

2 c. heavy cream

6 large eggs, lightly beaten

Freshly grated nutmeg

Directions:
Directions:
Step 1    
Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.

Step 2    
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.

Step 3    
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.

Step 4    
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
5hr 30 min
Personal Notes:
Personal Notes:
Make Ahead!

The unmolded quiche can be cooled completely, then refrigerated overnight. To serve, carefully cut the quiche into wedges, arrange on a baking sheet and bake in a 350° oven until warm, 10 minutes.

 

 

 

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