Mushroom, Leek and Shallot Quiche

11.02.2012


Mushroom, Leek and Shallot Quiche

I´m very used to making quiche. Which is a french, fancy sounding word for tart. The kind that has a buttery crust and rich filling which involves a binding cream and eggs mixture. Today in our French Fridays with Dorie group we are making mushroon and shallot quiche, to which I added leeks and chives. Why? Because they were there and they really go perfect together. The thing about quiche is pretty much like frittata or risotto: it´s the perfect way to clean your fridge of odds and ends. Vegetables and cheeses, deli meats, anything and everything can go into a quiche.

Mushroom, Leek and Shallot Quiche

Quiche is the perfect thing for a lunch together with a salad, for a picnic, for a buffet table and, if you make them bite size, it´s the ultimate appetizer to eat while you mingle holding a cocktail in your other hand.

Mushroom, Leek and Shallot Quiche

My go-to tart dough has only four ingredients, flour, salt, butter and ice water. Here Dorie uses a recipe that adds an egg to those ingredients. The result is a great dough. It is lighter but still rich and flaky, rolls like a dream and, my favorite part, bakes perfectly with absolutely not a bit of shrinking anywhere. That is, provided you first let it rest for three hours after it comes together, and then at least half an hour in the freezer after it it fit into the pan.

Mushroom, Leek and Shallot Quiche

The filling is simple and I never follow quantities. I just melt butter and some olive oil, and throw in coarsely chopped leeks, shallots, add salt and pepper, cook it a bit, then add chopped mushrooms and thyme, more salt and pepper and it´s done when the mushrooms are brown and all their water has evaporated. You know how they can be, watery to make you cry. But if the heat is high, that is not a problem. It is very important not to use watery ingredients when making quiche, as the result will be soggy. And soggy is no good. Nobody likes a soggy tart.


The final part is the binding cream. Cream and eggs. Sometimes a bit of milk. Just mix it together without beating, some salt and pepper and pour it over the filling that is already in the tart shell. Some chives and grated cheese (gruyere or fontina) and into the oven until it turns a golden, shiny color. And then eat it with pleasure.
That said, I made my version thin. It is a lot of butter and cream after all.
My absolute favorite quiche is one I make with caramelized onions and soft goat cheese. Irresistible. 
You can find the original recipe here.



28 comments:

  1. This one was really good huh? Happy Friday!

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  2. Beautifully done! I contemplated digging out my square tart pan...love the little rectangles :) My tart dough did not roll out like a dream...I stink at crusts...LOL.

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  3. Beautiful quiche! I need to get a square or rectangle pan. I love the way it looks.

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  4. Lovely-like the fresh look of the chives and cherry tomatoes with your quiche;-) A small slice of mushroom shallot quiche with a green salad is one of my favorite appetizers. Have a wonderful weekend;-)

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  5. Lovely ingredients for a quiche! Mushroomr are my favourite ingredients of the season, specially the ones you forage ;-)

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  6. Mushroom, Leek and Shallot Quiche. I'd pair this with so many wines! I pinned this to keep it handy for my next brunch!

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  7. A wonderful combo of flavours. The quiche looks irresistible!

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  8. Yourquiche is so photogenic :)

    Cheers
    Choc Chip Uru

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  9. Wow, Paula, this is gorgeous! Looks like you were in Paris! I'm sorry I missed it, but I hope to be back on track with FFWD next week.

    Have a lovely weekend!

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  10. I adore quiche too, and agree that it's a great way to use up bits of things from the refrigerator. Your additions sound perfect, and I'm definitely going to try your caramelized onion and goat cheese version. I have those ingredients on-hand. Have a great weekend!

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  11. I'm so jealous how gorgeous your side view photos are. I couldn't get mine to look right.

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  12. Paula, so nice to read that so tremendously enjoy making quiche and your version looks picture perfect, no doubt a real "pro" was at "work" here. The addition of sautéed leeks is always wonderful - they add so much depth of flavor to a quiche! What a delicious post!

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  13. I agree - leeks were a perfect fit here.

    Your quiche came out beautifully.

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  14. Your quiche looks wonderful, so perfect. I love using my square tart pan, it is easier to cut smaller pieces
    for a snack. I also like that addition of the leek and chives, great way to use up extras. Have a great weekend.

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  15. Hooray! It came together! *phew* that was a process… It came out even more beautiful than I imagined, and I bet it was delicious.

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  16. You're really right about a quiche being like a frittata - just throw the veggie fridge drawer into it. A catering friend of mine made four different kinds of gluten-free quiches for 80 people yesterday. Just an idea. Here is the recipe: Mexican Soufflé

    10-14 eggs beaten
    1 stick butter melted
    ½ C. flour (or rice flour)
    12 oz. can green chilies drained
    Sauté 8 green onions
    1 tsp. baking powder
    1 tsp. garlic powder
    Snipped fresh cilantro (depends on your taste)
    2 c. cottage cheese (maybe ricotta?)
    4 C. shredded cheddar
    Dash salt

    Mix all, adding butter last. Pour into 9” x 13” or 11” x 15” baking dish (can be refrigerated overnight).
    Bake @ 350o uncovered until brown, about 45 minutes.

    Use the eggs, butter, flour, bp, gp, cottage cheese, cheddar cheese and salt as ingredients to make a basic quiche, then add your own personal favorites i.e. sautéed or cooked…spinach, bacon, mushrooms, Italian sausage, tomatoes etc.

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    Replies
    1. I like a crustless quiche. And it´s even better with some chilies thrown in. Thanks for this recipe Mary!

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  17. Yes please! This quiche looks great. Perfect to serve guests coming to stay for the holidays!

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  18. Your quiche looks fantastic and I'm going to check out your recipe for the caramelised onion and goat cheese quiche! The flavours sound right up my alley!

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  19. Woo hoo! Another Dorite :) I always love seeing what you guys whip up! Awesome upgrade with the leek...personal favorite of mine!

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  20. Paula - your photos are beautiful! I could just about eat the entire quiche myself... what a wonderful combination of ingredients. And, although it is exactly how I make risotto and quiche and pasta sauces, I never realized that I was cleaning out my fridge! They is brilliant. Thanks for another beautiful recipe. ~ David

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  21. Yum! Your quiche looks beautiful! I am jealous of your lovely crust - mine always shrink even though I feel like I am following the directions to a T. Oh well, still tastes great! :)

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  22. Yum! Your quiche looks beautiful! I am jealous of your lovely crust - mine always shrink even though I feel like I am following the directions to a T. Oh well, still tastes great! :)

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  23. Beautiful quiche. Your crust looks so flaky. I love how adaptable quiche is. I swapped spinach for the mushrooms and it still turned out great. Your goat cheese and caramelized onions version sounds excellent; they are such a great pair.

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  24. Interesting about the addition of an egg and resting time resolving the ever-frustrating shrinkage. Looks beautiful Paula.

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  25. “Vegetables and cheeses, deli meats, anything and everything can go into a quiche.” Good choice in choosing mushroom as one of the veggies to include in your quiche. :) It contains calcium, which is essential for an individual’s bone development, and iron, which offers protection from anemia.

    Mack Shepperson

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  26. Beautiful photos once again and using your sweet little mini tins again!
    I gotta say, some things just should not be fat free!. read more

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