This quiche is my all time favorite thing to make for Dinner – because it means awesome leftovers for lunch the next day. However it is not the most dietetic thing on earth – but a small piece with a side salad can really hit the spot for a light summer supper for your family.
You can substitute any vegetable and cheese you like for the inside – just keep the creamy base the same. I have made this with artichokes, salmon, zucchini, broccoli etc…
A great recipe to have filed in your MUST MAKE DAIRY DELIGHTS Section. – Great for the upcoming nine days and I happen to just make it for an after the fast meal this past week.
TIPS TO THE PERFECT QUICHE:
1. Be sure that the Butter is very cold
2. Freeze your pastry dough in quiche plate before putting in oven – don’t stint on that – when you put cold pastry into a hot oven it becomes extra flaky and delicious
MUSHROOM ONION & TOMATO QUICHE
1 1/2 cups all purpose flour
Large pinch of kosher salt
1 stick of unsalted butter (8 tbsp) , sliced into pieces -(make sure butter is very cold)
5-6 tbsp. ice cold water
For the Quiche Au Fromage (Cheese Quiche)
2 tbsp. extra virgin olive oil
1 medium onion, sliced
1 tsp. garlic powder
1 tsp. parsley flakes
Kosher salt and black black pepper to taste
2 cups, sliced baby portabella mushrooms
6 large eggs
2/3 cup heavy cream
1 cup whole milk
8 oz. guyere cheese (or any mozarella, swiss or white cheddar cheese), cut into peices
2 Farm Tomatoes, sliced round
1/4 cup Fresh Sweet Basil, diced roughly
1/4 tsp. nutmeg (optional)
DIRECTIONS: Pre-heat oven to 425
Place the flour and the salt in the bowl of a food processor and pulse to mix. Add the chunks of butter into the flour. Pulse it, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry begins to hold together in large clumps.
Turn the pastry out onto a floured work surface and gather it into a ball.
Roll out the pastry to fit a 10 1/2 inch pie or quiche plate. Crimp the edges, poke the bottom with a fork and place the quiche shell into the freezer for at least 30 minutes.
While the quiche is freezing, sautee your onion in the olive oil on med-high heat. Add the spices and mix well. Let the onions cook down all the way – until fully wilted and have turned a nice light brown (about 10-12 minutes). Remove the onions and in the same pan add the mushrooms. Let the mushrooms cook for about 6 minutes, with minimal stirring. Once mushrooms have cooked, add the onions back into the pan, mix together, remove from heat and set aside to reserve for later.
In a large mixing bowl start putting together your quiche custard, add the eggs, whisk well and then add the cream, and milk and whisk everything together until blended well. Then add the cheese, season a little with salt and pepper and whisk everything together to incorporate. – Set bowl aside in fridge till ready to fill your quiche.
After 30 minutes – Line the pastry with foil and pastry weights and bake in the middle of your oven until the pastry is golden around the edges, about 15 minutes. Remove from the oven and remove the foil and pastry weights. Return the pastry back into the oven and bake until the bottom is golden, an additional 5 minutes.
Remove Pastry from oven and spread an even layer of your mushroom and onions on the bottom of the crust. Then add a layer of sliced tomatoes on top. Then using a ladel, spoon the custard on top of all the vegetables. Fill the quiche till the top of the shell. Add a layer of sweet chopped basil and finally sprinkle the top with some nutmeg. Carefully place quiche back into oven.
Bake in the center of the oven until the filling is golden and puffed and completely baked through – about 30 minutes. To test for doneness, shake the quiche – if it is solid with out a pool of uncooked filling in the center – it is done. Remove quiche from oven and serve.