ffwd: mushroom and shallot quiche
I love quiche. I’ve seldom met a flavor combination I don’t like. We’ve already made a few from Around My French Table. The spinach-bacon was delicious. The apple-gorgonzola surprised me. This week’s selection for French Fridays with Dorie is a Mushroom and Shallot quiche, so I was excited to try it.
I think I’ve mentioned before that my go-to crust is Mark Bittman’s. It works much better for me than Dorie’s, so I started with a partially baked crust made from my preferred recipe.
The filling starts with finely chopped shallots sautéed in butter. Then, I added thickly sliced mushrooms. I used cremini mushrooms, which are baby portobellos. They have a deeper, earthier flavor than button mushrooms, and they’re the closest to wild I can afford. The mushrooms developed a lovely caramelized crust as they cooked, adding another layer of flavor. Finally, I stirred some fresh thyme into the mushrooms. The kitchen smelled divine, and the mushrooms tasted the same. I could see quartering the mushrooms and making this part of the recipe as a side dish.
More fresh thyme is sprinkled on the pastry crust before spreading the mushroom filling on top. A custard made from eggs and heavy cream is poured over the vegetables. Finally, sliced scallions and grated cheese top things off before baking.
The recipe called for Gruyere cheese, but I picked from what I had in the cheese drawer, using a semi-soft Fontina instead. It probably wasn’t as sharp or interesting as Gruyere would have been, but it worked. Grating such a small amount also gave me a chance to use my Mouli grater. I can’t remember whether this was my mother’s or whether it was someone else’s. In either case, my mother had one just like it. She used it almost exclusively for grating chocolate for her signature chocolate chip cake. I like it for finely grating small bits of cheese. Whenever I pull it out, it also makes me smile to think of my mom.
I have to say that I think this my favorite of the Dorie quiches we’ve cooked so far. I loved the mushroom filling, especially all the thyme flavor. I’m looking forward to enjoying it again for lunch later today. And, as I mentioned earlier, the mushroom preparation would make a great side dish, so it’s a two-for-one recipe, always a bonus.
We don’t usually share the recipes for this cooking group, but I found Dorie’s recipe on Epicurious. To read about the other bloggers’ quiches, follow their links, which are posted here.
Posted on 2 November 2012, in Autumn, French Fridays with Dorie and tagged French Fridays with Dorie, mushrooms, quiche. Bookmark the permalink. 17 Comments.
Sauteed mushroom is one of my favorite side dishes – I do that at least once a week! I love quiche too, and this was definitely a winner in my book. Lovely dish! Nice job!
Hi Betsy, I loved this quiche too, I used a variety of mushrooms, doubled the cheese and added the fresh thyme- all fantastic. Have a great weekend ;-)
I thought this quiche was wonderful, too, although Dorie’s spinach and bacon will always be my favorite! The mushrooms and shallots are so good together and make this a winner!
Beautiful quiche. Everyone in the group really liked this recipe – I need to get busy and make it:)
I don’t know why I used Dorie’s crust recipe again…it is not easy to work with! I’ll take your advice and check out Mark Bittman’s.
PS…your quiche looks scrumptious!
What a gorgeous quiche! Cremini mushrooms have such a great flavor. No wonder you loved it!
I was surprised how much I loved Dorie´s crust recipe. Mushrooms and thyme are great together and your quiche turned out wonderful Betsy! Have a great weekend!
Betsy, it is just wonderful to read that you enjoy quiche as much as I (we) do! This was a wonderful recipe, I agree and it was fun to make. I love that you took a picture of the Mouli Grater, I have a similar vinatge one that I found at a thrift shop and I just love the way it looks – great that you also have some wonderful memories that “are part” of using your grater!
Have a good weekend and enjoy the rest of the quiche!
Hmm, I’ve had issues with Dorie’s tart dough recipe, so maybe I’ll try your recommended recipe.
That grater is really cool! I love using my grandmother’s things when I cook or bake – it’s a nice way to remember her and I always feel like she might be looking over my shoulder and checking out what I’m doing :) The quiche looks yummy and your crust looks nice and tall (how I wish mine had turned out)
Betsy, I also used cremini mushrooms along with the whites in my quiche. Is that why it tasted so earthy. I must remember that. I also cleared out my cheese drawer for the top rather than purchase Gruyère. Aren’t we the thrifty souls. I have very few things from my Mother’s kitchen but I do have her handwritten recipes which I love reading and using. Cooking and kitchens are all about memories. Like you, I liked this week’s recipe, too.
I love this crust too! This was definitely a good one – always love mushrooms, and the fresh thyme was a great addition. Alas, did not have the Gruyere on hand (bad, bad) – would have been better, but still good.
Hope you have a terrific weekend!
Hubby and I really enjoyed this quiche. The mushroom and shallot make a wonderful combination. Tricia and I were so lucky, no damage, and we did not lose electric.
It breaks my heart to see those pictures, absolutely unbelievable devastation. Thank you
for your thoughts.
This was my favourite quiche too! Actually I think this was one of my all time favourite Dorie recipes!
I have to agree – I really liked the flavors of this one.
Now, if only I had as much success with the chocolate mousse as I did with this :-(
Hi Betsy. I agree this is my favorite Dorie quiche. Mark Bittman is one of my favorite food writer’s. I’ve never tried his pie crust recipe but plan to try it on my next pie! Sometimes I can’t post when using my ipad either. I really want to get better at using the ipad as when I travel I don’t take my computer anymore. I just downloaded the blogger app and hope it will help if I go approach blogs through that. We’ll see!
I loved this one too. Your quiche looks great!