Oven-roasted mushrooms and garlic are integrated into this eggy delight to create an earthy, fragrant quiche. A pinch of floor white pepper provides a little bit sharpness to the filling whereas finely chopped pecans add to the wealthy, buttery style of the pâte brisée. Altogether, this quiche is pure consolation.
Mushroom Quiche
Makes 8 servings
- 3 cups (240 grams) gourmand mix mushrooms
- 1 clove garlic (5 grams), minced
- 2 teaspoons (10 grams) olive oil
- Pecan Pâte Brisée (recipe follows)
- 1¾ cups (420 grams) heavy whipping cream
- 1 cup (240 grams) complete milk
- 7 giant eggs (350 grams)
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon (1 gram) floor white pepper
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Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil. Spray a tall-sided 10-inch fluted spherical removable-bottom tart pan with baking spray with flour.
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In a medium bowl, mix mushrooms, garlic, and oil. Place on ready pan.
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Bake till mushrooms are tender, 5 to eight minutes. Let cool utterly. Depart oven on.
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On a frivolously floured floor, roll Pecan Pâte Brisée right into a 14-inch circle. Switch to ready pan, urgent into backside and up sides. Trim edges, if needed. Freeze till agency, about 20 minutes.
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High ready crust with a bit of parchment paper. Add pie weights. Place on a baking sheet.
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Bake till crust is generally dry and set, 35 to 40 minutes. Fastidiously take away parchment and weights, and bake till inside crust is dry and edges are beginning to flip golden brown, about 5 minutes extra. Let cool utterly. Scale back oven temperature to 325°F (170°C).
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In a big bowl, whisk collectively cream, milk, eggs, salt, and white pepper till properly mixed.
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In backside of ready crust, place mushrooms. Place tart pan on a rimmed baking sheet, and place in oven. Rapidly however rigorously pour cream combination into crust.
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Bake till filling is ready and prime is golden, 55 minutes to 1 hour and 5 minutes. Let cool utterly in pan. Take away from pan earlier than serving.
Pecan Pâte Brisée
- 2¾ cups (344 grams) all-purpose flour, divided
- ½ cup (57 grams) finely chopped pecans, divided
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) chilly unsalted butter, cubed
- 3 to 4 tablespoons (45 to 60 grams) ice water
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Within the bowl of a stand mixer, mix 1¾ cups (219 grams) flour, half of pecans, and salt. Utilizing the paddle attachment, add chilly butter, 1 dice at a time, and beat at low velocity for 3 seconds after every addition. Progressively add remaining 1 cup (125 grams) flour and remaining pecans, beating till mixed. With mixer on low velocity, add 3 to 4 tablespoons (45 to 60 grams) ice water, 1 tablespoon (15 grams) at a time, beating till dough comes collectively. (It’s OK when you don’t use all of the water.)
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End up dough onto a clear floor, and knead 3 to 4 instances. Form right into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or as much as in a single day.
