I don't have a big long story about my recipes. Mainly, I bought mushrooms to make a game night crostini recipe which I never ended up making. So I had mushrooms. And we almost always have goat cheese, but we happened to just pick up a fresh 4 oz. log of our favorite goat cheese. And I have been on a quiche kick lately, trying to figure out if this girl can figure out how to bake sometime before she's 80. (So far, so so).
Thusly I cast about for quiche recipes using similar recipes, and here's my hybrid attempt from various reputable sources. Jury's still out on the crust success, but the fillings...uh muh guh.
This is NOT one of my quick quiche recipes. Knowing that the ingredients I wanted take time, and adding a blind bake to the quiche doubles the baking time over my quick quiche, I made the ingredients largely ahead and then assembled them today, on my almost-first day of vacation (we leave tomorrow, but I have work off today for trip planning and packing).
INGREDIENTS
FOR CRUST (Pâte Brisée)
1 cup (8oz) bread flour
8 oz butter cubed and chilled
1/2 tsp Salt
FOR FILLING
6-8 oz mushrooms of choice (I used a chef's mix)
1 large yellow onion
4 oz goat cheese
4 eggs
1/2 cup milk
1/2 cup heavy cream
salt, pepper, thyme to taste
DIRECTIONS
Make ahead - 30-45 minutes
Caramelize Onions
Sautee Mushrooms
Pie Crust (double batch then freeze or refrigerate until ready to use)
Day of - 1 hour + 15 minutes to set/cool
Blind bake crust
Prep egg mixture
Assemble and bake quiche
Caramelize Onions
There is NO SHORTCUT to really good caramelized onions. Anyone who tells you it takes 15-20 minutes is a big. fat. liar. You need to cook these babies low and slow, 45 minutes to an hour minimum; more if you want the insane gooey chutney type onions. I just wanted a good light brown, sugary caramelization, so the whole process took about an hour.
Thusly I cast about for quiche recipes using similar recipes, and here's my hybrid attempt from various reputable sources. Jury's still out on the crust success, but the fillings...uh muh guh.
This is NOT one of my quick quiche recipes. Knowing that the ingredients I wanted take time, and adding a blind bake to the quiche doubles the baking time over my quick quiche, I made the ingredients largely ahead and then assembled them today, on my almost-first day of vacation (we leave tomorrow, but I have work off today for trip planning and packing).
INGREDIENTS
FOR CRUST (Pâte Brisée)
1 cup (8oz) bread flour
8 oz butter cubed and chilled
1/2 tsp Salt
FOR FILLING
6-8 oz mushrooms of choice (I used a chef's mix)
1 large yellow onion
4 oz goat cheese
4 eggs
1/2 cup milk
1/2 cup heavy cream
salt, pepper, thyme to taste
DIRECTIONS
Make ahead - 30-45 minutes
Caramelize Onions
Sautee Mushrooms
Pie Crust (double batch then freeze or refrigerate until ready to use)
Day of - 1 hour + 15 minutes to set/cool
Blind bake crust
Prep egg mixture
Assemble and bake quiche
Caramelize Onions
There is NO SHORTCUT to really good caramelized onions. Anyone who tells you it takes 15-20 minutes is a big. fat. liar. You need to cook these babies low and slow, 45 minutes to an hour minimum; more if you want the insane gooey chutney type onions. I just wanted a good light brown, sugary caramelization, so the whole process took about an hour.
- Slice large onion in half, slice ends off, then working long-ways (knife should be parallel along the line from the root to stem), slice into 1/4 slices.
- Melt 3 Tbsp butter over medium heat
- Add sliced onions and cook stirring frequently well coated in butter and translucent
- Lower heat to low/medium low and stir ever 5-8 minutes, checking to make sure nothing is burning. Remove any burned bits and adjust heat. Cook until you get the desired look and flavor. For this recipe it was a light brown with still some white in there. I want them a little bit toothy still for the quiche and not just mush.
- Let cool to room temp then store until ready to use.
Sautee Mushrooms in butter and a little salt.
Make crust (recipe for pate brisee), divide into two balls and wrap in plastic wrap.
Let all cool in fridge until ready to use.
DAY OF
Roll out one of the two crusts and blind bake your pie crust.
Combine milk, cream, thyme, and eggs. Season with salt and pepper. Beat until a bit fluffy.
Distribute mushrooms and onion over bottom of pie crust. Put dollops of goat cheese all over. Then pour egg mixture over the top.
Bake at 375 for 45 minutes or so. Remove and let cool on counter for 10 minutes.
Make crust (recipe for pate brisee), divide into two balls and wrap in plastic wrap.
Let all cool in fridge until ready to use.
DAY OF
Roll out one of the two crusts and blind bake your pie crust.
Combine milk, cream, thyme, and eggs. Season with salt and pepper. Beat until a bit fluffy.
Distribute mushrooms and onion over bottom of pie crust. Put dollops of goat cheese all over. Then pour egg mixture over the top.
Bake at 375 for 45 minutes or so. Remove and let cool on counter for 10 minutes.
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| I wish this were my beauty, but it DID taste good. |
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