I have made quiche a lot over the years, but I think today I finally got the crust and the filling right! So I want to remember what I did for the next time.The crust I got from this recipe, and the filling I adapted from this recipe. You can mix up the filling ingredients with any meat/veggie/cheese/herb combo you like. But this one is pretty good.
GRUYERE, LEEK, AND MUSHROOM QUICHE
FOR THE CRUST:
-- 2 leeks, trimmed so only the white and lightest green parts remain.
-- 1 lb crimini mushrooms
-- 2 T. butter
-- 2 T. olive oil
-- 1 1/2 cups Gruyere cheese, shredded (approx. 6 ounces)
-- 1/2 cup milk
-- 1/2 cup heavy cream
-- 3 eggs
-- pinch nutmeg
-- salt and pepper
METHOD:
First, start the crust:
1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2. Remove dough from machine and place in a mound on a clean surface. Gently shape the dough mixture into a disk. Work the dough just enough to form the disk, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disk. Wrap in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Then get the quiche ingredients prepped:
3. Slice mushrooms. Melt 1 T. butter and 1 T. olive oil in a frying pan and fry mushrooms until browned on the outside, stirring occasionally. This will take a while, maybe 20 minutes. Put Mushrooms in bowl.
4. Slice leeks in half lengthwise and then thinly slice into half-moons. Soak the rings in water, mixing well to remove any hidden dirt. Then drain. If you are not sure you got all the dirt out wash them again. Then dry. After the mushrooms are removed from frying pan, add 1 T. butter and 1 T. olive oil in pan and fry the leeks on med heat until they are soft and beginning to caramelize and taste good. Add to the bowl with the cooked mushrooms, set aside.
Then, roll out the crust:
5. Remove crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
6. Make a nice crust by fluting the edges with your fingers, then when perfectly formed, transfer crust to freezer to chill for 30 minutes or overnight.
7. Preheat oven to 350°. Line pastry with parchment paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool slightly.
8. Mix milk, cream, eggs, nutmeg, and salt and pepper in a bowl. Add half your cheese to the crust, then sprinkle on the leeks and mushrooms, then add the other half of the cheese. Pour the egg/cream mixture on top. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.
Enjoy!!
GRUYERE, LEEK, AND MUSHROOM QUICHE
FOR THE CRUST:
- 1 1/4 cups all-purpose flour, plus extra for rolling
- 1/2 cup (1 sticks or 4 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 3 to 4 Tbsp ice water
-- 2 leeks, trimmed so only the white and lightest green parts remain.
-- 1 lb crimini mushrooms
-- 2 T. butter
-- 2 T. olive oil
-- 1 1/2 cups Gruyere cheese, shredded (approx. 6 ounces)
-- 1/2 cup milk
-- 1/2 cup heavy cream
-- 3 eggs
-- pinch nutmeg
-- salt and pepper
METHOD:
First, start the crust:
1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2. Remove dough from machine and place in a mound on a clean surface. Gently shape the dough mixture into a disk. Work the dough just enough to form the disk, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disk. Wrap in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Then get the quiche ingredients prepped:
3. Slice mushrooms. Melt 1 T. butter and 1 T. olive oil in a frying pan and fry mushrooms until browned on the outside, stirring occasionally. This will take a while, maybe 20 minutes. Put Mushrooms in bowl.
4. Slice leeks in half lengthwise and then thinly slice into half-moons. Soak the rings in water, mixing well to remove any hidden dirt. Then drain. If you are not sure you got all the dirt out wash them again. Then dry. After the mushrooms are removed from frying pan, add 1 T. butter and 1 T. olive oil in pan and fry the leeks on med heat until they are soft and beginning to caramelize and taste good. Add to the bowl with the cooked mushrooms, set aside.
Then, roll out the crust:
5. Remove crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
6. Make a nice crust by fluting the edges with your fingers, then when perfectly formed, transfer crust to freezer to chill for 30 minutes or overnight.
7. Preheat oven to 350°. Line pastry with parchment paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool slightly.
8. Mix milk, cream, eggs, nutmeg, and salt and pepper in a bowl. Add half your cheese to the crust, then sprinkle on the leeks and mushrooms, then add the other half of the cheese. Pour the egg/cream mixture on top. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.
Enjoy!!
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