...breakfast, lunch, or dinner quiche...


It seems as though I've been having a love affair with mushrooms this fall.  I just really love them.  It probably started when I made risotto, and has continued with this lovely quiche.



This recipe hails from Martha Stewart, and was pretty delicious.  I don't have pie weights (Christmas List please) but I was still able to make the crust.  It did shrink up, even though I punched some holes in it with a fork.  Oh well.  I really wanted to try this recipe out for it's flavor, and knew Benjamin wouldn't really care if the crust shrank.



The crust was delicious I must say- very savory and flaky.  And, this tart just seemed to get better with time.  To the point that when it showed up for either breakfast or lunch, there was a resounding, "this is just so good..."  It really is.  I think you should make it.  Maybe when all your family is around this weekend?  If you love them, you'll make this.  If you don't love them, well, maybe you won't make them anything hoping they leave.  That's just mean.



Swiss Chard, Mushroom, and White-Cheddar Quiche.  Loosely Adapted from Martha.

Crust:
2 sticks unsalted butter, cut into small pieces and cold
2 2/3 cups flour
salt
1 egg plus 1 egg yolk
1/4 cup plus 3 tablespoons ice water


Filling:
3 tablespoons butter
1 pound baby bella mushrooms, sliced
3 garlic cloves, minced
1 bunch Swiss Chard, rinsed and chopped
9 eggs
3 1/4 cups half-and-half
2 1/2 cups shredded sharp white cheddar


{One}:  Make the crust.  Pulse the butter, flour, and 1 teaspoon salt in food processor until it's crumbly.  Whisk egg, egg yolk and water.  Add to flour and pulse until combined.

{Two}: Roll out to a rectangle on plastic, cover and refrigerate for 1 hour.  After that time, roll it out so that it'll fit your jelly roll pan (a baking pan with edges).  Fit into your baking pan, allowing there to be edges for the filling.  Freeze for 30 minutes.



{Three}: Preheat oven to 375.  At this point, you can par-bake the crust.  If you have parchment paper and pie weights, this is when you'd use them.  I didn't have either, so I placed holes with a fork in the crust, then baked the crust for 40 minutes.



{Four}: Reduce oven to 325.  Heat 2 tablespoons butter in a skillet, add mushrooms and cook about 8 minutes.  Season with salt and pepper and place in a bowl.  Add remaining tablespoon of butter, cook garlic, then after a minute add chard and some more salt and pepper to season.  Cover and stir occasionally until tender, about 5 minutes.  Uncover, raise heat, and add back mushrooms.  Let the liquid evaporate, then take off the heat and allow to cool.


{Five}: Whisk eggs with half-and-half and 2 teaspoons salt.  Sprinkle 1 1/4 cups cheese on tart, add mushroom mixture, the rest of the cheese, then pour over egg mixture.  Bake until set, 35-45 minutes.  Let cool for about 15 minutes and serve.  Delicious I tell you!

Comments

  1. mushrooms and butter is one of my absolute favorite combination and I also use it really often in risotto! your blog and pictures are beautiful, I really enjoy reading it!

    ReplyDelete
  2. Thank you! Your comment made my day- thanks for posting!

    ReplyDelete

Post a Comment

Popular Posts