It’s such a shame that the harvests of wine grapes, mushrooms and truffles were adversely affected by both drought and unseasonable heavy rains. Normally, the autumn market stands are overflowing with an unbelievable variety of mushrooms. Really. One is almost blocked from seeing the other produce! Not this year.
I was lucky to gather a few survivors in order to make this quiche; shiitaki, Paris and girolle. But they were delicious.
I could have eaten these right from the pan, and should have because I sort of screwed up.
I forgot to briefly pre-bake the crust which left the bottom soggy. Also, I don’t know where my mind was, I beat in 2 eggs instead of 3, preventing a firmer filling. Oh well. This is a good recipe (it tasted good), do it right!
1 good quality refrigerated pre-made tart crust ( brise/puff)
2 cups of mixed mushrooms, sliced if necessary
2 tbsp butter
1 rosemary sprig
2 sage leaves
1/2 cup emmental, grated
8 ounces cream
8 ounces milk
1 tbsp flour
1 pinch nutmeg
Salt and pepper
Place the crust in a pie pan and poke all over with a fork. Bake the crust in a 350 oven for about 10 minutes and set aside.
Saute the mushrooms in the butter with the rosemary and sage. Remove the herbs, drain the mushrooms to dry on a paper towel. Set aside.
Beat together the cheese, cream, eggs, milk, flour, nutmeg, salt and pepper, then pour into the crust. Add the drained mushrooms and bake at 400 F for 40 minutes.