Quiche Forestiere (Mushroom Quiche Recipe)
Quiche is a typical savory French pastry. In case you’ve never had one, it's an open-faced egg and cheese filled savory tart. This particular recipe is for a rustic, mushroom-filled quiche called quiche forestière. It can be served warm or cold and it's perfect for a picnic.
After attending my friend Alexia's wedding in the countryside this weekend, we're back in Paris and spent the day at the Jardin des Tuileries with baby Aria. Later, we headed to the Carousel and she adored riding the merry-go-round horse. We stopped for lunch at a lovely boulangerie in the 4ème arrondissement on 4, rue du temple. We had an amazing croissant aux amandes (almond croissant), pain au chocolat (chocolate croissant) and quiche.
Yields: 6 servings6 (5-inch) squares puff pastry, thawed
2 eggs, at room temperature
2 tablespoons vegetable oil
1 shallot, thinly sliced
3 ounces lobster mushrooms, quartered lengthwise
2 ounces champignons de Paris (or brown mushrooms), chopped
¼ teaspoon salt
1 tablespoon fresh oregano
⅔ cup heavy cream
⅔ cup milk
¼ teaspoon nutmeg, freshly grated
¼ teaspoon cream of tartar
½ teaspoon black pepper, freshly ground
2 tablespoons crème fraîche
1 (2"-thick) slice Gruyère cheese, freshly grated
2 tablespoons Italian parsley, snipped
Preheat the oven to 375°F.
For the puff pastry: Place the dough in non-stick individual tart molds lined with parchment paper; following the curve of the molds, crimp the dough against the edge. Gently press the dough with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Chill in the refrigerator for about 20 minutes.
How to caramelize shallots: Heat about 1 tablespoon of oil in a non-stick pan. Add the thinly sliced shallots. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the shallots from burning, until the color is evenly golden brown. Transfer to a chopping board, leaving as much oil as possible in the pan. Once they're cool enough to handle, finely chop them.
For the quiche filling:To the same pan, add 1 tablespoon oil. Add the mushrooms and oregano. Cook for 2-3 minutes until shiny, stirring frequently to prevent them from burning. Transfer to the tart shells.
For the quiche batter: In a mixing bowl, whisk the 2 egg yolks with red chili powder (optional) and black pepper for about 2-3 minutes. Add cream, milk, crème fraîche, chives, the Herbes de Provence and nutmeg. Place the egg whites in a glass or stainless steel mixing bowl. Add salt and cream of tartar. Beat the egg whites for about 2 minutes at medium speed until frothy. Pour ⅓ of the egg white mixture into the egg yolk mixture and gently stir to soften the batter. Add the rest of the egg whites and gently fold the egg whites into the egg yolk mixture with a spatula to get an airy batter.
Assembly time: Fill the tart shells with quiche batter. Cover with cheese. Bake for 20 minutes at 375°F. Rotate the quiches and bake for another 10 minutes until the egg mixture is set and the top is golden.
Serve warm or at room temperature with a green salad.
You can vary the dish by substituting other vegetables (such as spinach) or other cheeses for the mushrooms.
Did you know? September is National Mushroom Month,
I always beat the egg yolks first, add spices and then add the egg whites; it eliminates the eggy smell from the quiche.
Check out more savory tart recipes.Published By: on September 16, 2013.