Mushroom Quiche

Here is a simple recipe we would like to suggest for a lazy weekend brunch. It may perfectly suit your picnic meal as well. Prepare it in just 15 minutes, put it in the oven for 45 minutes, and you are ready to go!

Mushroom Quiche

Serves 4-6

Ingredients

• 1 recipe pie dough (see Pâte Brisée recipe)
• 2 tablespoons olive oil
• 2 medium shallots, thinly sliced
• 1 pound assorted mushrooms, quartered or sliced
• Salt and freshly ground pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• Pinch nutmeg
• 6 ounces Gruyère cheese, grated (1 1/2 cups)

Preparation

• On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.
• Preheat oven to 350°
• Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights.
• Bake for 15 minutes, remove from oven and let cool a few minutes
• Remove parchment paper and poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes.
• Heat oil in a large nonstick skillet over medium high heat and add shallots, and cook, stirring, until translucent but not brown, about 1 minute
• Add mushrooms, and season with salt and pepper
• Cook, stirring frequently, until mushrooms first release their liquid and are dark golden brown, 8 to 10 minutes
• Sprinkle half the cheese evenly over the bottom of the crust
• Spread mushrooms over the cheese and then top with remaining cheese
• Whisk together milk, cream, and eggs
• Season with nutmeg, salt, and pepper. Pour over cheese.
• Transfer to oven, and bake until just set in the center, 30 to 35 minutes.
• Cool on a wire rack for about 10 minutes before slicing.

Serving Suggestion

Serve with sliced fresh fruit and a green salad. Add a mimosa or a nice pinot blanc.