Over-the-Top Mushroom Quiche
I love quiche, but it has to be several inches high and made right. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and its well worth the time it takes to prepare. Layering the sauteed mushrooms and shredded cheese ensures that theyre nicely distributed throughout the silky egg custard.
I love quiche, but it has to be several inches high and made right. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and its well worth the time it takes to prepare. Layering the sauteed mushrooms and shredded cheese ensures that theyre nicely distributed throughout the silky egg custard.
- 1 tablespoon vegetable oil
- 2 cups heavy cream
- 2 cups milk
- 1 tablespoon unsalted butter
- salt and freshly ground white pepper
- 1 pound oyster mushrooms stems trimmed and large caps halved or quartered
- 1 pound white mushrooms thinly sliced
- 2 small shallots minced
- 1 tablespoon thyme chopped
- 3/4 cup shredded comtã© or emmental cheese (2 1/2 ounces)
- buttery pastry shell
- 6 large eggs lightly beaten
- freshly grated nutmeg
- Carbohydrate 7.13618239609619 g
- Cholesterol 300.205833371337 mg
- Fat 17.0198989958688 g
- Fiber 1.28003733250643 g
- Protein 12.1380819031559 g
- Saturated Fat 7.97491207217664 g
- Serving Size 1 1 Serving (204g)
- Sodium 133.908179236912 mg
- Sugar 5.85614506358976 g
- Trans Fat 1.85160680926508 g
- Calories 226 calories
Step-by-step
- Preheat the oven to 325 degrees.
- In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes.
- Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
- Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell.
- In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute.
- Pour the custard into the pastry shell.
- Top with another 1/4 cup of cheese and the remaining mushrooms.
- Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell.
- Scatter the remaining 1/4 cup of cheese on top.
- Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center.
- Let cool in the pan until very warm.
- Using a serrated knife, cut the pastry shell flush with the top of the pan.
- Carefully lift the springform pan ring off the quiche.
- Cut the mushroom quiche into wedges, transfer to plates and serve warm.
My Love Affair with Quiche: A Recipe for Success (and a Tall, Delicious Quiche!)
As a busy professional woman, juggling a demanding career and a social life can be overwhelming. Finding time to cook a delicious, satisfying meal often feels like an impossible feat. But then, there's quiche. Quiche, to me, represents a perfect balance between elegance and ease. It's sophisticated enough to impress guests, yet simple enough to whip up on a weeknight. This isn't just any quiche, however; this is Thomas Keller's version, elevated to new heights (literally!). It's a masterpiece of culinary engineering, a testament to the power of simple ingredients used expertly. It's a quiche so tall, so luscious, it could be its own food group.
My journey with this recipe started with a simple craving. A yearning for something rich, creamy, and utterly comforting. I'd seen pictures of Keller's quiche, a towering, almost impossibly beautiful creation, and I was determined to recreate it. I’ve always believed that cooking should be enjoyable, a therapeutic process that allows for creativity and self-expression. But this recipe required precision, patience, and a willingness to follow instructions meticulously. This made the process that much more rewarding. The end result was a testament to not only Keller's culinary genius but also my own dedication and perseverance. The first bite was revelation; the perfectly balanced flavors, the creamy texture, the delicate flakiness of the crust – it was an experience, not just a meal.
The beauty of this quiche lies not just in its towering height but also in the meticulous layering of ingredients. The earthy mushrooms, the sharp Comté cheese, and the silky egg custard all work in perfect harmony, creating a symphony of flavors on the palate. Each bite offers a delightful combination of textures and tastes, and the high rise ensures that you're getting a generous amount of each ingredient with every mouthful. It's a dish that truly justifies the time and effort put into its preparation. It’s the kind of quiche that makes you want to pause, savor every mouthful, and appreciate the artistry that went into its creation. Its a wonderful dish to share with loved ones, to bring to a potluck, or simply to indulge in on a quiet evening at home.
Beyond the technical aspects, this recipe taught me a valuable lesson about dedication and attention to detail. Just like in my career, success requires precision, patience, and a willingness to go the extra mile. And sometimes, the most fulfilling achievements come from tackling challenges that initially seem insurmountable. This quiche is more than just a recipe; it's a metaphor for life – a delicious, satisfying metaphor that I’m happy to share.
Ingredients: (detailed list provided in the original recipe)
This Over-the-Top Mushroom Quiche is more than just a meal; it’s an experience. The layers of flavour and texture, the rich custard, the perfectly baked crust – it all comes together to create a truly unforgettable dish. It’s a dish that's as satisfying as it is impressive, perfect for special occasions or simply a treat for yourself. It's a recipe that I will continue to cherish and refine, a testament to the joy of cooking and the satisfaction of creating something truly delicious.
