Mushroom Quiche

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!

Mushroom Quiche

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

3 eggs

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.

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Appetizer, Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

4 Responses to Mushroom Quiche

  1. Mad Dog says:

    Mushrooms have been in abundance in Cataluña, but I do appreciate that this year has been particularly changeable. You’ve reminded me to make a quiche with mushrooms that I don’t normally see in the UK.

  2. sebby holmes says:

    I love your honesty. If Mary Berry can have a ‘soggy bottom’ why can’t you? I think it looks delicious and it’s also given me the prompt to make a mushroom quiche. Thanks for sharing 👍

  3. What a shame about the harvests. It’s just been a weird growing season everywhere. But you made something delicious.

  4. Conor Bofin says:

    It is one of the great joys of rural France in the autumn and early winter. A pity to read of the tiny crop. Hopefully normality will resume next year. Lovely quiche.

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