I have been trying to balance a lot in my life. I am either working on my business, being a full time mom, entertaining family & friends, trying to buy a house in LA (the biggest stress of all...), or trying to reorganize my house with a crazy toddler in it. It does start to get to me after a while. It's a lot on one plate! (pardon the pun). Cooking just seems to be my temporary escape. Where my biggest worry at the moment is how thick I want to slice the shallots. Making dinner for my family is very important to me. It not only saves money, but it is the few shreds of time I have in the day to not be so stressed out. I wish cooking was like that for more people. Most people find cooking stressful! If Chris or I didn't have to do dishes I'd be cooking non-stop. I adore it. If I had the opportunity to teach every person the basics of cooking so they'd realize how easy it actually is, I would. It's such a special craft in my opinion. We need to eat food everyday to survive, so why wouldn't you want to eat wholesome, delicious food as much as possible in your life??
It's also so important to me more than ever after having Lana, that we consume the smallest amount of processed foods as possible. Making as many components from scratch is the best way to know exactly what you ware eating. (That is definitely not to say that I don't pop open a box of Rice-A-Roni from time to time when I'm throwing dinner together in a time crunch) And I'm not the type of person that looks down on someone for using pre-made pie crust in a recipe. I have been known to do the same thing! I just appreciate beautiful things like a flaky homemade pie crust, when time allows.
I can't help my love for homey comfort food. Most people can't. I remember when I was a little girl one of the dishes my mom always made well was quiche. Ever since my first bite of quiche I was hooked. That delicious egg custard infused with a variety of savory items like bacon, leeks, herb, cheese, you name it. And that crispy, buttery crust that brings it all together and makes it just different enough to not consider it breakfast. Whenever I see it on a lunch menu, I will order it. Not very many places have it anymore, but that doesn't mean I can't make one at home!
I decided to make this dish for my mom, baby sister, grandma & husband last night and I'm glad I did. (Even though I did have a few "snafoos" that I will share later). Regardless, the first time I made this quiche for my husband, he said this is the most amazing quiche he's ever had. The egg custard is so light and fluffy and it's threaded with sumptuous, earthy mushrooms, and creamy, nutty cheese throughout.
I don't know if you have ever heard of the famous Thomas Keller. He's just about one of the most influential chefs in the country and works in a humble little place called The French Laundry in Napa Valley. (being incredibly sarcastic...it's is where culinary technique and fine dining is perfection personified). But Thomas Keller has a "casual" side (if you can believe it). Anyways...this recipe is adapted from this extraordinary man. And again, it's all about technique that makes this dish so exceptional. The ingredients are very simple, it's how you treat them that makes all the difference in the world.
Let's get to it. What makes this quiche so special is two things. It's made in a cheesecake pan, so it's very tall and the custard is whipped in a blender so it is a fluffy, dream when it bakes up. You are welcome to buy store bought crust, however, the amount of filling is based on filling a cheesecake pan and this crust recipe is super simple and AMAZINGLY BUTTERY! (if you do want to skip straight to the filling, be my guest. :)
Buttery Pastry Shell: (adapted from Thomas Keller)
2 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil, for brushing
Start by whisking 1 cup of the flour with the salt. Add the butter cubes handfuls at a time on low speed until incorporated.
Turn up the mixer to a medium speed until butter is fully incorporated. Add the remaining flour until just mixed as well as the cold water.
Shape dough into a large round disk and wrap in plastic wrap. Chill for 1 hour or overnight.
Mmmmm...see those large masses of butter?? That is going to be flaky goodness later on!
Set the ring of a 9-inch springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.
Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.
(sorry, no pictures of this process because I had this little angel distracting me with her shenanigans!)
Preheat the oven to 375°. Line the pastry shell with a 14-inch round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.
Wild Mushroom Filling: (Adapted from Thomas Keller)
1 Tbs. vegetable oil
1 lbs white mushrooms
8 oz crimini mushroom
4 oz fresh porchini (or 1 oz dried, reconstituted)
4 oz fresh oyster (or 1 oz dried, reconstituted)
1 Tbs Butter
2 small shallots, minced
1 Tbs fresh thyme, chopped
3/4 cup shredded Comte or Emmental cheese (2 1/2 oz)
2 c. milk
2 c. heavy cream
6 large eggs, lightly beaten
Fresh grated nutmeg
Salt & fresh ground pepper
1.
Preheat the oven to 325°. In a very large
skillet, heat the oil. Add all the 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.
1.
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.
1.
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. (My little "snafoo" that I mentioned earlier came at this step. I didn't use all my egg custard to fill the quiche so I baked it for 15 min less and it looked "set". I assumed that it was done, and when I went to cut into it.. liquid in the center!! So we baked it for the additional 15 minutes and it was perfect...ugh, at least it was just family)
But look at this masterpiece you just made!
1.
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.
A glass of wine, an amazing, luscious quiche and a light salad make for a perfect weeknight dinner (and lunch the next day. Thanks, Thomas)
Make this immediately!!
1
Wild Mushroom Quiche: Serves 8, generously
(Adapted from Thomas Keller)
1 Tbs. vegetable oil
1 lbs white mushrooms
8 oz crimini mushroom
4 oz fresh porchini (or 1 oz dried, reconstituted)
4 oz fresh oyster (or 1 oz dried, reconstituted)
1 Tbs Butter
2 small shallots, minced
1 Tbs fresh thyme, chopped
3/4 cup shredded Comte or Emmental cheese (2 1/2 oz)
2 c. milk
2 c. heavy cream
6 large eggs, lightly beaten
Fresh grated nutmeg
Salt & fresh ground pepper
1 Buttery Pastry Crust (recipe follows)
1.
Preheat the oven to 325°. In a very large
skillet, heat the oil. Add the 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.
2.
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.
3.
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.
4.
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.
Buttery Pastry Crust:
2 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil, for brushing
- In the bowl of a standing mixer fitted with the paddle,
mix 1 cup of the flour with the salt. At low speed, add the butter pieces,
a handful at a time. When all of the butter has been added, increase the
speed to medium and mix until the butter is completely incorporated.
Reduce the speed to low and add the remaining 1 cup of flour just until
blended. Mix in the water just until thoroughly incorporated. Flatten the
pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled,
at least 1 hour or overnight.
- Set the ring of a 9-inch springform pan on a rimmed
baking sheet lined with parchment paper, leaving the hinge open. Brush the
inside of the ring with oil.
- Dust the pastry on both sides with flour. On a lightly
floured work surface, roll out the pastry to a 16-inch round, about 3/16
inch thick. Carefully roll the pastry around the rolling pin and transfer
to the prepared ring, pressing it into the corners. Trim the overhanging
pastry to 1 inch and press it firmly against the outside of the ring. Use
the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.
- Preheat the oven to 375°. Line the pastry shell with a
14-inch round of parchment paper; fill the shell with dried beans or rice.
Bake for about 40 minutes, or until the edge of the dough is lightly
browned. Remove the parchment and beans and continue baking the pastry
shell for about 15 minutes longer, or until richly browned on the bottom.
Transfer the baking sheet to a rack and let the pastry cool. Fill any
cracks with the reserved pastry dough.
Make Ahead: The uncooked pastry can be
frozen for up to 1 month. The baked pastry shell can be wrapped in plastic and
kept at room temperature overnight.
