Happy New Year, Everyone!
Today’s recipe is for Mushroom Quiche, credits to Cheryl Bayard. This is a handwritten recipe done by me at some point, so I have a feeling the original recipe card was in pretty rough shape, physically. Cheryl was either someone from church that Grandmom Rubright knew, or a fellow teacher that my mom knew. I’ll see if I can get the story straight when I talk to Grandmom Rubright next.
This recipe made me nervous. I love quiche! But every time I have *ever* tried to make one, it comes out a complete sloppy disaster. I have been attempting for years, I kid you not. Thankfully, best friend Randy came to the rescue! Randy frequently makes a delicious crab and bacon quiche as host gifts and they are always immaculately set and the flavors are to die for. When discussing my next blog project with him, he gave me the best advice that I clearly had never yet received: do not overfill the pie shell.
Now, this seems simple and pretty obvious. But, from never talking methods over with someone with experience baking quiches, it was something I never considered. My personal cooking/baking style is to blend flavors and add in complimentary ingredients. Therefore, I had always been a bit zealous and my fillings were often piled high or too densely packed into the pie shell. And then, I would try and cram in ALL of the egg mixture as the recipe called for. After baking, for longer than the recipes called for, I would still end up with an undercooked sloppy mess that I would have to toss. Every. Time. What perplexed me is that I was following the recipe! Why didn’t it work if I just added a few chopped asparagus stalks?! This time, I was determined to avoid these pitfalls of the past.
This recipe is a joy to make for mushroom lovers. Anyone who doesn’t love mushrooms, find another recipe with what you’re looking for, don’t just try a 1 to 1 substitution with another vegetable. (Note above pitfalls 😉 ) I kept most of the original ingredients the same, except I swapped out shallots for green onions (a much more sophisticated and complimentary flavor, I assure you) and added some booze to this recipe by sautéing the mushrooms and shallots in white wine as well as butter. I just love the resulting smells and flavors. It really brings out the earthiness of the mushrooms. You can use any white table wine or pinot grigio for the best result. I used some delicious blocked swiss cheese, hand grated, and added a touch of hand grated creamy havarti that I had on hand, totaling 2 cups of cheese as the recipe called for. Into the pan with the mushrooms it goes, stirred until combined.
The filling goes evenly into the pre-baked pie crust, making sure there are no noticeable clumps of dense mushrooms or dense clumps of cheese. After making sure the filling is level, I poured in small amounts of the egg mixture, giving time for the thick liquid to sink through the gaps in the filling before adding some more. When the liquid was just about to the top edge of the pie crus, I stopped. There was a mushroom or two peaking through, but I did not let that deter me. I sprinkled on the grated cheese and added some nutritional yeast for good measure, then baked the quiche with my fingers crossed.
A gosh-darn miracle! The quiche came out perfectly. The crust adds some buttery texture and the filling is creamy and aromatic. Mushroom lovers, this is for you. I split up the quiche into slices and took them to work for a delicious and filling breakfast – which I highly recommend if you have no one to share the spoils with 🙂 . Into the Recipe Box it goes!
Ingredients – Serves 4-6
(1) 9″ pie shell (frozen or homemade)
4 eggs, beaten
1 TBSP butter
2 dashes of white wine
1/2 lb baby bella mushrooms, sliced
2 shallots, diced
2 C swiss cheese, shredded
1 C light cream
1/4 C grated parmesan
salt and pepper to taste
Preheat oven to 425ºF if using a metal/aluminum pie dish, 450ºF if using a glass pie dish. Brush the inside of your pie shell with small amount of beaten egg. Prick bottom & sides with with a fork and bake for about 5 minutes until golden brown.
Reduce oven heat to 350ºF if using a metal/aluminum pie dish, 375ºF if using a glass pie dish. In a large skillet, add butter and saute shallots and mushroom until shallots are tender and mushrooms half reduced by half. Remove pan from burner and stir in swiss cheese until evenly mixed and put into pre-baked pie shell, making sure filling is level. Beat the cream and pre-beaten eggs together until combined. Stir in grated parmesan and salt and pepper. Pour cream into the pie shell without over-filling. Discard leftover egg mixture.
Bake in oven for 35-40 minutes until knife inserted into center comes out clean. Let stand for 5 minutes before serving warm.