over-the-top mushroom quiche
This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring. Without a base. This crust takes no prisoners and my 2007 take — a slippery, torn-up, leaky shell that only held half the quiche batter and dribbled much of that, too, onto the oven floor — was nothing to write home about. ; this is, after all, an Internet Weblog.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (250 grams) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 cup (2 sicks or 225 grams) very cold unsalted butter, cut into a small dice
- 1/4 cup (60 ml) water, ice cold
- Neutral oil, for brushing springform
- 1 tablespoon (15 ml) olive or vegetable oil
- 2 pounds (905 grams) mushrooms (see Note up top for suggestions)
- Salt and freshly ground black pepper
- 1 tablespoon (15 grams) unsalted butter
- 2 shallots, minced (I used 4 small because I’m a rebel)
- 1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
- 3/4 cup (2 1/2 ounces or 70 grams) Comte, Emmantel or Gruyere, grated
- 2 cups (475 ml) milk
- 2 cup (475 ml) heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg (optional)