mushroom quichePosted: August 20, 2011
This quiche aux champignons of Julia Child’s is delicious and decadent. Mushrooms are sauteed with shallots and port, enfolded in a custard-y mixture of eggs and cream, sprinkled with Gruyère, and finally encased in a buttery, flaky crust. With a simple green salad, glass of white wine, and some fruit, it is an exquisite dinner.
This was one of the first recipes I attempted after buying Mastering the Art of French Cooking. In its original form, with the crust and quiche recipe, it goes on for several pages, thanks to Julia’s always helpful specificity in her instructions. In that format, it looks quite intimidating, but it really is not all that much work, especially if you make the dough for the crust ahead of time (perhaps in the morning, before going to work, or the night before you plan to make the quiche). You can buy pre-made crusts, but the most flaky and tender crust is the one you make yourself. It’s not difficult, and once you’ve done it a few times, just like pizza dough, you won’t even have to think about it anymore. If you’re only making the quiche for yourself or perhaps one other person, you’ll also get several days of delicious leftovers for your efforts. I’m posting the crust recipe separately, probably tomorrow, in the interest of not making this recipe insanely long. If you break up the cooking process as well, it won’t seem like that much work, and I promise the results are well worth it!
The original recipe lists the port as optional. I’ve always included the port, and highly recommend doing so, but I realize that not everyone keeps port hanging around their kitchens (but you should, it’s very useful for cooking and quite delicious on its own!). I like to reheat the leftovers in a 350 F oven for about 10 minutes, but you could also just eat it cold.
2 tablespoons finely minced shallots
3 tablespoons butter
1 lb. white mushrooms, sliced
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons port (optional)
1 1/2 cups heavy cream
1/4 freshly grated swiss cheese (preferably Gruyère)
1 tablespoon butter cut into pea-sized pieces
1 8-inch partially cooked quiche crust
Preheat the oven to 375 F.
Heat a large saucepan over medium-low heat. Put in the 3 tablespoons of butter and the shallots and cook for a minute. Add the mushrooms, lemon juice, salt, and port. Stir, cover pan, and cook for 8 minutes.
While the mushrooms cook, beat the eggs in a large bowl for about 20 seconds, until evenly mixed. Add the cream, and whisk to combine.
When the mushrooms have cooked for their 8 minutes, uncover the pan, raise the heat, and boil for a few minutes until the liquid has evaporated completely and the mushrooms are beginning to sauté. It’s important to get all of the liquid out of the mushrooms; otherwise your quiche will be a bit watery.
Gradually add the mushrooms to the egg and cream mixture, whisking to combine. Pour into the par-baked crust, sprinkle with the grated cheese, dot with butter (this helps the top to brown), and bake in the upper third of the oven for 30-35 minutes, until the top has puffed and browned. A knife inserted in the center should come out (mostly) clean, and the quiche shouldn’t jiggle much when you move it.
If you’ve baked your quiche in a pan with a removable bottom, you should then remove the outer ring and slide the quiche onto a platter to serve.
Adapted from Julia Child’s Mastering the Art of French Cooking