I have a confession to make: I absolutely LOVE mushrooms! All kinds. I decided to make this quiche in celebration of this, despite the fact that it's hot outside and sweltering in this apartment. I've made this a few times, and every time I used a tart pan with a removable bottom. Each time, despite my best efforts, I manage to get egg running through the bottom of the pan. This time was no different. So, my quiche making technique has room for improvement. But this recipe is definitely a keeper! If you're scared of making a mess of your oven, try a pie plate instead. And DEFINITELY put a cookie sheet under your quiche, especially if you're using a tart pan with a removable bottom. I use store bought pie crust. This would also be tasty with some finely chopped and cooked Kale.
Ingredients:
1 medium shallot, finely chopped
1 pound mushrooms, sliced (I used Cremini, but a mix of mushrooms would be nice)
1 cup shredded Swiss cheese
6 eggs
1/2 cup half and half (could use whole cream)
1/2 cup milk
pinch nutmeg 1 prepared pie crust
salt and pepper
Directions:
Preheat oven at 375 degrees, or according to pie crust package instructions. Role out pie crust and press into tart pan. Line with parchment paper, and fill pan with dried beans (or pie weights, or rice) to keep the pie crust from retracting from the walls of the pan. Bake for 10 minutes, or according to package instructions. Remove from oven and allow to cool on cooling rack until other ingredients are ready.
Heat a few tablespoons of olive oil in pan. Add shallots, and cook for 8-10 minutes, until transparent. Add mushrooms, and season with salt and pepper. Cook until mushrooms release liquid and that liquid evaporates, approx 15-20 minutes.
Whisk half and half, milk, eggs, nutmeg in a bowl. Season with salt and pepper.
I have solved my problem with cracks in the crust causing the egg to run directly through my quiche! This time, after I realized my pie crust was cracked again, prior to adding all of my ingredients, I put the cooked pie crust back into the oven for 5 minutes to get hot. I added a small amount of the egg mixture (just enough to cover the bottom of the crust), tilted the pan to get egg into all cracks, and baked for a few minutes. In doing this, a small amount of egg cooked in each of the small cracks, filling them up so that my remaining egg mixture couldn't run through! Try this if you run into the same issues I do with pie crusts cracking. You'll need to watch your pie crust edges, and cover them with foil if they look like they will burn due to the extended cooking time.
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