This week is going to be a busy one.
I mean, September has just been leaning towards the crazy side. I’ll fill you in on bowling at the White House, Florence + the Machine, and the 200 mile relay race that I have not trained for when I get back next week.
In the meantime, this mushroom quiche should hold y’all over. Thanks for reading!
Mushroom Quiche, adapted from Smitten Kitchen
2 cups (250 grams) all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup (2 sicks or 225 grams) very cold unsalted butter, cut into a small dice
1/4 cup (60 ml) water, ice cold
1 tablespoon (15 ml) olive or vegetable oil
About 1 pound mushrooms
Salt and freshly ground black pepper
1 tablespoon (15 grams) unsalted butter
2 onions, minced
1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
3/4 cup Parmesan cheese, shredded
2 cups (475 ml) milk
6 large eggs, lightly beaten
Rosemary sprigs, for garnish
In a stand mixer, combine the 2 cups flour with the salt. With the machine on low speed, add in the cubes of butter, just a few cubes at a time, until the butter is completely worked in. Slowly ad the water in. Once a solid dough is formed, wrap the ball of dough in saran wrap and chill in the refrigerator for a couple of hours. If you’re in a rush, pop it in the freezer for a bit.
Have a pie pan prepared — rub it with some unsalted butter, and sprinkle some flour along the edges. Preheat your oven to 350 degrees.
Roll out your crust to about a 16-inch circle. Don’t worry about holes or wrinkles, because you can just patch those up with bits and pieces of crust. Transfer your crust to the pan, and make sure you fold the edges over the lip of the pie dish to keep the dough from slipping off the edges. Poke the bottom with a fork like crazy, and bake at 350 degrees for about twenty minutes, until the edges are a light golden brown.
In a large skillet, combine the olive oil, mushrooms, and finely sliced onions. Season with salt, pepper and thyme, and saute until the onions are translucent.
In a mixing bowl, beat the eggs, and whisk in the parmesan, milk, and mushroom-onion mix. Pour into your baked quiche crust, and bake at 35o degrees for one hour.