I have been working on this post for all most a week now. Gosh, you know how you have to do something that you really like, and just can’t find the time to do it? That’s exactly what happened to me for the last few days. I made this to die for mushroom buttermilk quiche, and couldn’t wait to post it here. At first, I was in love with the photos and got tangled up editing them. When I finally finished the editing, I got to the writing part. I hit a serious writer’s block, not that I’m such a big writer but finding the right words was a real challenge.Luckily for me, this quiche only needs a few words, and nothing else. It as a buttery shell that melts in your mouth and the filling is really rich. The thyme gives the quiche an edgy taste and the seasoning is just perfect. You can make this crust free, so it can count as a gluten free recipe, yeahhhhh. It doesn’t matter if you serve it for brunch or lunch because this mushroom buttermilk quiche is great all day long.
I find that a crisp pastry shell and a just-set creamy filling is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea. Don’t you agree, what can be batter than a warm slice of quiche?
Mushroom Buttermilk Quiche
- For the quiche shell
- 2 cups 280 gr flour. Plus more for dusting.
- 1 tsp kosher salt
- 200 gr chilled unsalted butter diced into small cubes
- 1/4 cup ice water
- Canola oil for brushing
- For the filling
- 1 tbsp olive oil
- 850 gr mushrooms I used oyster mushrooms, white mushrooms, and portabello
- 2 shallots finely chopped
- 1 tbsp thyme chopped
- salt and pepper
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup milk
- 1/8 tsp nutmeg
- 1 1/2 tsp salt
- 1/8 tsp pepper
Make the shell
Sift flour into a large bowl. Add in the butter pieces, a handful at a time while mixing on low speed with a hand mixer. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Lower speed and add in water keep mixing just until thoroughly incorporated. Knead the dough together into a ball and flatten the into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.
Set a 9-inch quiche pan and line with parchment paper. Brush the inside of the ring with oil.
Dust the dough on both sides with flour. On a lightly floured work surface, roll out the dough to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared pan, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes. Fill any cracks with the reserved pastry dough.
Preheat the oven to 375 ℉/176C;. Line the quiche shell with a 14-inch round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until golden brown on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
make the filling
In a very large pot, heat the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften about 5 minutes. Reduce the heat to moderate. Add the shallots and thyme and cook, stirring often, until the mushrooms are tender, about 10 minutes longer. Season with salt and pepper and let cool.
Scatter the mushrooms evenly over the bottom of the quiche Shell.
In a blender, mix the milk, buttermilk and eggs and season with 1 1/2 tsp of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell.
Bake the quiche for about 1 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
This recipe is based on this recipe from food & wine