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.
Mom’s Mouli Grater?
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.
Happy November (and a winner)
Happy November! We weathered Hurricane Sandy safe and sound. We never lost power, and no trees fell on anything nearby. My heart goes out to everyone on the Eawt Coast who didn’t fare as well. The recent extreme weather patterns are downright scary. Anyone who says there’s not such thing as climate change is delusional. While Sandy might have been the Storm of the Century, rising sea levels and warming ocean temperatures certainly contributed to making this hurricane extra powerful.
We managed to win the annual challenge of waiting until November to turn on the heat. The weather has been so mild, temperature wise, that it wasn’t even a stretch. The forecast shows daytime highs only in the 40s and freezing overnight temperatures coming this weekend, so the heat will be on soon.
Colder weather calls for comfort food. Lovely autumn vegetables were calling out to me during a stroll through the l0cal farm stand. I came home with leeks, anise, , sweet potatoes, and parsnips. I already had carrots, butternut squash and potatoes at home. It seemed like the colorful array of vegetables would make a gorgeous pot pie.
I diced the squash and root vegetables into small pieces and, separately, steamed them until just tender. Then, I sautéed the leeks and anise until they softened. The steamed vegetables were gently folded in along with a generous handful of chopped sage and thyme. Everything was bound together with a velouté made with vegetable stock. I turned the vegetable filling into a baking dish and topped it with a thin biscuit-like crust. I baked the pot pie until the filling was bubbly and the topping was lightly browned.
Harvest Pot Pie
Serves 6-8
2 carrots, peeled and diced into ½ inch pieces
3 parsnips, peeled and diced into ½ inch pieces
One quarter of a butternut squash, peeled, seeded, and diced into ½ inch pieces (use 2 cups)
1 sweet potato, peeled and diced into ½ inch pieces (use only 2 cups)
2 medium red potatoes, diced into ½ inch pieces
1 leek, sliced in half through the root, then sliced thin
1 head fennel, cored, quartered, then sliced thin
2 Tbsp olive oil
Generous handful of chopped fresh sage
Generous handful of chopped fresh thyme
2 Tbsp butter
2 Tbsp flour
2 cups vegetable stock (you could use chicken stock)
Pot Pie Topping
1 cup flour
½ tsp baking powder
½ tsp salt
¼ cup (½ stick) butter, cut into 8 pieces
¼+ cup milk
Preheat the oven to 350F.
One at a time, steam each of the following diced vegetables until nearly tender: carrots, parsnips, squash, sweet potato, potatoes. Each vegetable should take 5-8 minutes. As each finishes cooking, transfer to a large bowl.
In the meantime, heat the olive oil in a large skillet over medium heat. Add the leek and sauté until it starts to soften. Add the anise and continue cooking until tender. Add to steamed vegetables and stir to combine.
To make the veloute, in a saucepan, melt the butter. Whisk in the flour and cook for 3-5 minutes, until the flour is cooked and lightly golden. Slowly whisk in the stock. Cook over medium high heat until the sauce thickens, about 5 more minutes.
Pour the sauce over the vegetables. Add the chopped herbs and gently stir to combine. Transfer the filling to a baking dish. I use a 12×7 pan, but you could with 13×9.
Prepare the Pot Pie topping. In the food processor, pulse together flour, baking powder, and salt to combine. Add the butter, and process until the mixture resembles sand. Add ¼ cup of milk, and pulse until the mixture comes together as a dough.
Roll it out on a lightly floured surface to a size that will fit on top of the filling. Place topping over the filling. Brush with milk. Cut a few slits for steam to escape.
Bake for about 30 minutes until filling is bubbly and topping is lightly golden.
It was the perfect thing to eat while waiting for trick-or-treaters to come by for candy.
Bella waits at the door for Halloween visitors. Check out her holiday collar!
Last, but not least, I’m pleased to announce the winner in the honey giveaway. I used a list randomizer to select the winner. Candy of Dulce’s Home wins a jar of my newly harvested backyard honey. I’ll be touch to get your address so I can send the honey your way. Congratulations, Candy!
A Plateful of Happiness 