Herbed Mushroom Gruyere Quiche
Emma Christensen

 

Herbed Mushroom Gruyere Quiche

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Making a good quiche is neither difficult nor labor intensive, and don't let anyone tell you otherwise. Stick to a basic ratio of eggs to milk and you can't go wrong. If ever in doubt, cheese will cover a multitude of sins.

Here's your math lesson for the day: A classic quiche starts as a mixture of one part egg to two parts milk. A standard large egg conveniently weighs about two ounces, and there are eight ounces in a cup, so a good rule of thumb for quiche is two eggs per cup of milk. This will make a fairly thin quiche, when of course we want an impressively thick one, so let's up our standard recipe to three eggs and a cup and a half of milk.

Poured into a pre-baked piecrust and cooked until just barely set in the middle, this will give you a quiche so silky and rich it will make you swoon. Guaranteed.

You can also feel completely confident in adding any number of vegetables, meats or other ingredients to your quiche. Make sure they are cooked through and fairly dry, and then spread them inside the piecrust just before you pour in the egg mixture. Don't forget a generous handful of cheese.

Quiche is quite possibly one of the best foods on earth. Accept no imitations.

Herbed Mushroom Gruyere Quiche

Serves 8

1 9-inch round pie dough

1 teaspoon vegetable oil

1/2 yellow onion, diced

16 ounces cremini or baby bella mushrooms, thinly sliced

1 1/2 teaspoon salt, divided

2 cloves garlic, minced

1/2 cup white wine

3 large eggs

1 cup milk, whole or 2 percent

1/2 cup heavy cream

1 1/2 teaspoons fresh thyme, minced

2 cups (6 ounces) grated gruyere cheese

Line the bottom of a 9-inch cake pan with parchment and spray the sides with nonstick cooking spray. Roll out the pie dough to 1/4-inch thickness and fit it into the cake pan. Cut away any excess dough and reserve the trimmings to fill in any cracks that form during baking. Freeze the crust for 30 minutes.

Heat the oven to 350 F. Line the chilled pie crust with parchment and fill it with pie weights or dry beans. Blind-bake the crust for 20 minutes. Remove the pie weights and the parchment, and use the reserved dough to patch any cracks that have formed. Bake for another 10 minutes until the crust is golden. Set the piecrust aside to cool.

Heat a teaspoon of oil in a large skillet over medium-high heat. Cook the onions until they have softened and just start to turn golden, 5-7 minutes. Add the mushrooms and 1/2 teaspoon of salt. Cook until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms begin to turn golden, 8-10 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Pour the wine over the vegetables and scrape the brown bits from the bottom of the pan as it bubbles. Continue cooking until most of the wine has evaporated. Set the vegetables aside to cool.

Whisk the eggs together in a small bowl. Add the milk, cream, thyme and remaining teaspoon of salt. Whisk briskly until all the ingredients are combined and the liquid becomes frothy.

To assemble the quiche, sprinkle half of the cheese on the bottom of the pie. Spoon the mushroom mixture over top and sprinkle with the remaining cup of cheese. Pour the egg mixture over everything. (If the eggs have been sitting for a while, whisk them so they become frothy again.)

Set the quiche on a baking sheet and put it in the oven. Bake for 30-40 minutes, until the edges are set but the quiche still jiggles in the middle.

Cool for at least 20 minutes before serving, though the quiche is even better if allowed to cool completely. Serve warm, room temperature or cold. Leftovers will keep refrigerated for up to a week.

Quiche, French

 

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Herbed Mushroom Gruyere Quiche

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