I know what you guys are thinking. Quiche is not gourmet. Unless. . . what if I made it with a pile of wild mushrooms that I collected myself, slogging around for hours in the muddy woods on a brisk November day? Okay, I confess. I’m much too lazy to spend the day slogging through the woods digging for mushrooms, so I bought mine—half a pound of beautiful golden chanterelles—at my local grocery store. And while the Joy of Cooking’s paté brisée recipe has never failed me—and can be made in less than ten minutes, plus chilling time, if you use a food processor—I also bought pre-made pie crust. I mean, I was already at the market, right? I sautéed shallots and mushrooms while the crust was pre-baking, then whisked them together with eggs, half-and-half, and some fancy French cheese. The baked crust was filled with the creamy, eggy, mushroomy goodness and popped into the oven. Forty-five minutes later, I pulled it out, all bubbling and golden, gave it a French name, served it alongside a salad of baby arugula and home-grown cherry tomatoes dressed with fruity olive oil and sea salt, sat back and basked in the praise. All things considered, it was pretty impressive for a weeknight.
Using a high-quality prepared pie crust or pastry crust makes this one of the easiest mushroom quiche recipes we’ve ever encountered.
- 1 recipe paté brisée or other rich pastry crust or one refrigerated pie crust (half of a 15-ounce package)
- 2 tablespoons unsalted butter
- 1 large or 2 medium shallots, peeled and minced
- 1/2 pound fresh wild mushrooms, ideally chanterelles or porcini, sliced or chopped
- 3/4 pound cremini or button mushrooms, sliced
- 1 teaspoon kosher salt, divided
- 4 large eggs
- 1 cup half-and-half
- 8 ounces Gruyere cheese, shredded (about 2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- Preheat oven to 450º Fahrenheit.
- Place pie crust into a glass pie dish, pressing it into the bottom and sides. Fold the top edge over and pleat in a decorative fashion, if you are so inclined.
- Poke the bottom of the crust with a fork several times.
- Bake crust in preheated oven for about 15 minutes, until it is a light golden brown. When it is finished baking, remove it from the oven and reduce the oven’s heat to 325º Fahrenheit.
- While the crust is baking, melt butter in a large skillet. Add shallots, mushrooms, and 1/2 a teaspoon of the salt.
- Cook, stirring frequently, until they release their liquid and reabsorb it and they become soft and nicely browned, about 8 minutes.
- Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together eggs, half-and-half, the remaining ½ teaspoon of salt, pepper, and nutmeg.
- Stir in half of the cheese and the mushroom mixture.
- Pour the mixture into the baked crust, sprinkle the remaining cheese over the top and bake in the 325º oven for about 45 minutes, until it is golden and slightly puffy.
- Remove from oven and let sit at least 10 minutes before serving.