March 30, 2019
- 1 tablespoon canola oil
- 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
- 1 pound white mushrooms, thinly sliced
- Kosher salt and freshly ground white pepper
- 1 tablespoon sweet butter
- 2 small shallots, minced
- 1 tablespoon thyme, chopped
- 3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)
- Buttery Pastry Shell
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg
- Step 1 Preheat the oven to 325 degrees F.
- Step 2 In a very large skillet, heat the oil.
- Step 3 Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes.
- Step 4 Reduce the heat to moderate.
- Step 5 Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer.
- Step 6 Season with salt and pepper and let cool.
- Step 7 Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell.
- Step 8 In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute.
- Step 9 Pour the custard into the pastry shell.
- Step 10 Top with another 1/4 cup of cheese and the remaining mushrooms.
- Step 11 Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell.
- Step 12 Scatter the remaining 1/4 cup of cheese on top.
- Step 13 Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center.
- Step 14 Let cool in the pan until very warm.
- Step 15 Using a serrated knife cut the pastry shell flush with the top of the pan.
- Step 16 Carefully lift the spring form pan ring off the quiche.
- Step 17 Cut the mushroom quiche into wedges, transfer to plates and serve warm.