Quiche with Mushrooms and Herbs

Like many French recipes, quiche is really a lot simpler than the fancy name implies. This quiche, full of mushrooms sautéed in butter and port, with fresh herbs, happens to the BEST one I've ever had. 

So here's the story with this recipe. Julia Child has a recipe for Quiche aux Champignons in Mastering the Art of French cooking. I found an adapted recipe on another blog, and then I adapted it a bit further. Turns out Julia Child adds, what I would consider, an unreasonable amount of butter to everything. I'm sure her recipes are delicious, but I didn't miss the extra butter and cream. This recipe is a little lighter and more fitting for an everyday meal. I served this for dinner with a spinach salad, but I'm definitely going to keep it in mind next time I'm making a brunch!

For the Quiche:

2 tablespoons butter

2 shallots, diced

1 lb mushrooms, sliced

1 teaspoon salt

1 teaspoon lemon juice

 2 tablespoons port

5 eggs

1 cup milk or cream

1/2 cup grated swiss cheese

1/2 teaspoon pepper

Fresh thyme, torn or chopped

Frech chives, chopped

For the pastry crust:

1 1/4 cup flour

1/4 teaspoon salt

1/2 cup chilled butter

1/4 cup ice water

Preheat oven to 375°F.

For the pastry- conbine flour and salt in a large bowl. Cut in butter until it reaches a smooth, sandy consistency. Add water one tablespoon at a time until mixture forms a ball. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

Roll dough on to fit a 9inch pie plate and place pastry in pan. Press dough evenly into pan and trim the edges. Bake dough for 10-15 minutes, until firm but not browning.

For the quiche- Melt butter in pan and cook shallots, then add in the sliced mushrooms, salt, and port. Cover pan and cook over medium low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to sauté in their butter.

Beat the eggs, milk or cream, and pepper in a large mixing bowl. Pour into pastry shell. Spread cheese and mushrooms evenly into the quiche. Lastly sprinkle the chopped herbs, setting aside a few fresh chives for serving. 

Bake for 25 to 30 minutes until puffed and browned.