Wild Mushroom Quiche With Walnut Crust Recipes

WILD MUSHROOM AND GRUYERE QUICHE

Steps:

• Combine flour and butter with a pastry blender until you get a mealy texture.
• Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball. Be careful not to add too much or it will make it sticky.
• Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
• Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
• Turn oven down to 375.
• Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
• In a pan, melt 2 tbs butter and add onions and cook until they are soft.
• Add in the mushrooms, and saute until lightly brown.
• In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
• Pour into quiche crust, and sprinkle with the basil.
• Bake for 30-35 minutes, or until a knife inserted comes out clean.

WILD MUSHROOM QUICHE WITH WALNUT CRUST

Steps:

• 1. For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
• 2. For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms, white mushrooms, and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots, and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
• 3. Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half the mushrooms and half the cheese evenly over the crust. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
• 4. Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly, about 25 minutes. Garnish the quiche with the parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.