Mushroom Quiche – Bake from Scratch
Oven-roasted mushrooms and garlic are included into this eggy delight to create an earthy, aromatic quiche. A pinch of ground white pepper supplies a bit sharpness to the filling whereas finely chopped pecans add to the rich, buttery model of the pâte brisée. Altogether, this quiche is pure comfort.
Mushroom Quiche
Makes 8 servings
- 3 cups (240 grams) connoisseur combine mushrooms
- 1 clove garlic (5 grams), minced
- 2 teaspoons (10 grams) olive oil
- Pecan Shortcrust Pastry (recipe follows)
- 1¾ cups (420 grams) heavy whipping cream
- 1 cup (240 grams) full milk
- 7 big eggs (350 grams)
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon (1 gram) ground white pepper
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil. Spray a tall-sided 10-inch fluted spherical removable-bottom tart pan with baking spray with flour.
- In a medium bowl, combine mushrooms, garlic, and oil. Place on prepared pan.
- Bake until mushrooms are tender, 5 to eight minutes. Let cool totally. Depart oven on.
- On a flippantly floured ground, roll Pecan Pâte Brisée proper right into a 14-inch circle. Swap to prepared pan, pressing into bottom and up sides. Trim edges, if essential. Freeze until company, about 20 minutes.
- Excessive prepared crust with a little bit of parchment paper. Add pie weights. Place on a baking sheet.
- Bake until crust is normally dry and set, 35 to 40 minutes. Rigorously take away parchment and weights, and bake until inside crust is dry and edges are starting to flip golden brown, about 5 minutes further. Let cool totally. Reduce oven temperature to 325°F (170°C).
- In an enormous bowl, whisk collectively cream, milk, eggs, salt, and white pepper until successfully combined.
- In bottom of prepared crust, place mushrooms. Place tart pan on a rimmed baking sheet, and place in oven. Quickly nonetheless rigorously pour cream mixture into crust.
- Bake until filling is prepared and prime is golden, 55 minutes to 1 hour and 5 minutes. Let cool totally in pan. Take away from pan sooner than serving.
Pecan Shortcrust Pastry
- 2¾ cups (344 grams) all-purpose flour, divided
- ½ cup (57 grams) finely chopped pecans, divided
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) chilly unsalted butter, cubed
- 3 to 4 tablespoons (45 to 60 grams) ice water
- Inside the bowl of a stand mixer, combine 1¾ cups (219 grams) flour, half of pecans, and salt. Using the paddle attachment, add chilly butter, 1 cube at a time, and beat at low tempo for 3 seconds after each addition. Often add remaining 1 cup (125 grams) flour and remaining pecans, beating until combined. With mixer on low tempo, add 3 to 4 tablespoons (45 to 60 grams) ice water, 1 tablespoon (15 grams) at a time, beating until dough comes collectively. (It’s OK within the occasion you don’t use all the water.)
- Show dough onto a transparent ground, and knead 3 to 4 cases. Type proper right into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or as a lot as in a single day.
