MUSHROOM AND ENGLISH PEAS QUICHE
Crust: 1 1/4 cup all-purpose flour 1/2 tsp salt 1/2 tsp sugar 1 stick unsalted butter, cut into pieces 2-4 tbsp chilled (in the freezer) water
How to par-cook crust: In a food processor (or large bowl), combine dry ingredients + butter and pulse (or break with hands if using bowl) to coarse meal texture; Add water a tbsp at a time as you pulse, until the dough comes together almost whole (texture must be moist and should hold full); Transfer into plastic wrap and shape into a ball, and with palm: flatten the dough into a 1” disk; wrap completely and refrigerate for an hour to set (or up to 3 days); … When set, take out from fridge and preheat oven to 325 degrees Roll out dough onto a floured parchment paper, and with a rolling pin press it flat and thin (like pizza), and size it up just a little over the greased/non-stick tart or cast iron pan’s edge (whichever you’re using; I used cast iron) and shape crust, and cut out excess; Cover crust with parchment paper and pour uncooked rice or beans onto pan as weights — and stick in the oven for about 30-35 minutes (the edges of the crust should be JUST slightly browning, and that’s when to take out from heat; and let cool — very cool before using); Save rice (or beans).
Ingredients for the filling of the quiche: 1 cup Mushrooms, rough sliced (any you like; I used Shitake; Oyster would be great) 1/2 cup Leeks or shallots, rough chopped 1/2 cup English peas, fully cooked (I recommend cooking mushrooms and leeks with peas -- and save its water for stock) 1/2 cup Chives, rough chopped 4 pieces Eggs, beaten 1/2 cup Whole milk 1/2 cup Heavy cream 1/2 cup Gorgonzola cheese (or Danish Blue), crumbled in chunks 1/2 cup Ricotta or Cottage cheese 1/2-3/4 tbsp Rock salt 1 tbsp Black pepper corns, fresh cracked (heaping tbsp) A pinch Red pepper flakes A pinch Herb de Provence (if you have, this is optional) Dusting Nutmeg, grated over
How to: In a large bowl combine all ingredients in beaten egg and milk-cheese mixture, except the spices; mix well; Then add the spices all around — starting with the salt, then the pepper, the chili flakes and the nutmeg; Mix again gently; and set aside in the fridge.
WHEN PAR-COOKED CRUST IS COOLED DOWN, AND WHEN YOU’RE READY TO BAKE QUICHE (Ideally if having guest, bake an hour before they arrive so your home smells great). Preheat oven to 375 degrees Pour egg mixture into the crust, arranging them in such a way that leeks poke out around and that the two cheeses stick out (when baking these two ingredients will char beautifully and infuse a subtle smokiness in the quiche); Add more salt and pepper to taste; And bake for about 45min - 1 hr until set (check with a toothpick inserted — should come out clean).
AND THAT’S YOUR QUICHE! PS. I think cooking is not so much a matter of prescription but of following of instincts, and love. One reads the recipe so to imagine its coming together because of gathering and family and friends time. That’s the beauty of cooking, I think: when we make a home of it.
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