Friday, February 18, 2011


Quiche is a really simple, nourishing and delicius dish to make. It took me years to understand that in really beating the eggs comes a smooth texture. I always held to the "never overwork the eggs, it makes them tough" notion. My recipe is my adaptation from Moosewood Cookbook.

First, make the crust, cut together:
  • 1 cup flour
  • 1/3 cup cold butter
When the butter is the size of peas, add 3 Tablespoons cold buttermilk or iced water (without the ice) or enough so that the mixture holds together and forms a ball. Wrap in wax paper and chill for one hour.

Roll out into circle one, one half inch greater than pie plate for quiche. Slip over pan and go around and pinch edges to make decorative.

Cover bottom of crust with 1 1/2 cups grated cheese ( I use extra sharp cheddar or emmentaler)

Then the filling.

Saute in olive oil and unsalted butter:
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 pound of mushrooms (any kind you like)
  • salt, pepper and thyme to taste
Cover cheese with this mixture.

Beat well (really) together for custard:
  • 4 eggs, room temperature
  • 1 1/2 cups milk or cream or combinattion
  • 3 Tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
Pour custard mixture over mushrooms in crust.

Bake at 375 degrees for 40 -45 minutes or until center is solid when jiggled.

Also delicious with leeks, broccoli, scallions, tomato

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