Monday, May 12, 2008


Since we've been all about eggs lately, I've started making quiches again. Remember quiche? That 70s standard at all of the chichi bistros that was ordered with a crisp glass of cheap Italian pinot grigio? Most were none-too-imaginative and usually featured broccoli or spinach and mushrooms with some kind of mild cheese thrown in.

Then it started getting fancier, adding pesto or sundried tomatoes or chevre. Then the whole thing kind of faded away, like layered hair and leisure suits, with the advent of the 80s. But lately I've found it to be a quick, easy answer to the something-besides-pasta dinner dilemma that doesn't require a trip to the store. And with my friend Antonia's five-minute processor crust, it's a no-brainer.

Mushroom Quiche
adapted from

1 1/4 c. unbleached flour
1/2 tsp. salt
1 stick margarine, frozen and cut into eight pieces
2-3 Tbsp. ice water

1/4 c. unsalted butter or margarine
1 lb. mushrooms, sliced
1/4 c. minced shallots or onions and garlic
2 Tbsp. fresh herbs or 1 tsp. dried
1 c. grated cheese
3/4 c. cream, half and half or milk
2 large eggs yolks
2 large eggs
1/4 c. parmesan

For crust: Blend flour and salt in processor. Add margarine and pulse until the mixture resembles coarse meal. Add water and pulse until the dough starts to come together in the bowl. Remove, wrap in plastic wrap and refrigerate 1 hour.

For filling: While dough chills, slice mushrooms and shallots and grate cheese. Melt butter in skillet and add shallots. Saute till translucent, then add mushrooms and saute till golden, about 10 minutes. Mix in herbs and cool.

Preheat oven to 375 degrees. Roll out dough and place in non-stick tart pan with removable bottom, allowing 1/2" overlap. Fold rim down with 1/8" of dough remaining above rim. Line crust with foil and bake 20 min. or until lightly golden. Remove foil.

Sprinkle cheese in crust. Cover with mushrooms. Whisk cream, yolks, eggs in bowl and pour over ingredients in crust. Sprinkle with parmesan. Bake until filling is set and top is golden, about 30 min. Serve immediately or cool on rack.

Blanched broccoli florets, spinach, fried bacon, etc., can be added before baking as well. Mushrooms can be sauteed in 2 Tbsp. cognac or sherry for a more sophisticated flavor, cooking till all liquid is absorbed, then proceeding as directed.


Anonymous said...

sounds divine. any reason you would recommend not substituting butter for the margarine in the crust??

Kathleen Bauer said...

You know, it's one of those things where I learned to do it one way and never experimented beyond that. Plus, with my husband's lactose-intolerance, he'd make his sad face if he couldn't have any, and no one wants to see that!

If you decide to try it with butter, definitely report back and let me know how it turned out!