Mushroom Quiche
Ultimate Mushroom Quiche
Justin Brunson
Two full quiches
30 minutes
1 hours 30 minutes
American
Brunch
Created by Chef Justin Brunson: this dish was a staple at Masterpiece Deli for Brunch (throwback!!!)
For the pastry shell you can make this one or make it easy on yourself and just buy one - just don’t forget to pre-bake your pre-bought one!
This works really nice as a side dish with a roasted chicken breast and a lovely sauce. I always like to serve my quiche with a little green salad with a vinaigrette. It also pairs with a nice acidic, white wine as the quiche is very rich from the mushrooms and cheese and eggs.
Ingredients
2 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil, for brushing
1 tablespoon vegetable oil
1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
1 pound any other mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)
2 cups milk
2 cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg
Directions
For shell: dump the flour out into your food processor, add frozen butter and salt buzz it a few times until it looks sandy. This can take 5 to 6 (8) seconds pluses. Then add water and pulse a few more times and then bring it to the counter and need into a dough ball the less touching the better. Wrapped in plastic and refrigerate for a couple hours or overnight.
Pull this out roll into a 16 in wheel and roll it in the rolling pin and transfer it over to a 9 inch spring formed baking pan. Brush with oil and put a piece of parchment on top and up the sides and fill out with rice or beans to bake. I usually bake mine at 375 for about 45 to 55 minutes until it’s nice and golden Brown.
Sauté your mushrooms with shallots, butter, and thyme season with salt and pepper. you want your mushrooms fully cooked, about 12 minutes will do them we want to cool them completely while we make our custard.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the 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.
Bake this in a preheated 325° oven for about an hour and a half the top will be crusty and brown, and the custard will be cooked through.
Let rest for about 45 minutes before slicing serve hot or room temperature.