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Mushroom Shallot Quiche

A couple weekends ago, our friends Meryl and Benjy came to town. We slept in for the first time in years, and then we hosted a late morning brunch. There’s nothing like nursing a cup of strong, steaming coffee, stirring eggs and cream, and soaking in a perfect fall day.

First to the table was my new cold-weather staple, citrus salad: peeled sliced grapefruit and oranges, a little honey, some mint, presto. Rebecca made French toast casserole, dripping maple syrup and topped with fresh blueberries. To round things out, I made this quiche.

There are lots of things to love about this recipe, originally from Dorie Greenspan. Its filling calls for just two eggs, instead of the usual six. It comes together very easily. And it calls for layering the ingredients into the quiche, pouring the eggs and cream over the mushroom mixture, then topping everything with grated cheese and sliced scallions. This method came in especially handy over the weekend, when I learned that Benj didn’t like mushrooms. No sweat: I just sautéed some arugula with shallot and piled it into one section of the quiche in lieu of mushrooms. Problem solved.

This quiche here, it’s made in a tart shell (which accounts for the smaller number of eggs). That means you’ll be baking it on a baking sheet – the better to pile scraps of leftover pie crust on the pan next to it, sprinkle with cinnamon sugar, and bake off. Cook’s treat.

P.S. Were you looking for a Thanksgiving side? I think this would be mighty handsome on your holiday table. Hope it’s a wonderful weekend!

Mushroom Shallot Quiche
Adapted from Dorie Greenspan

1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1-2 teaspoons cold water

1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, quartered (halved if small)
5 teaspoons chopped fresh thyme, divided
1 tablespoon Madeira, vermouth, or white wine, optional

3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese

Make Crust: Blend flour, salt, and sugar in food processor. Add butter, and pulse until the mixture resembles coarse meal. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Pulse processor just until moist clumps form. If necessary, add second teaspoon water and repeat. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Dough can be made 1 day ahead. Keep chilled.

Par-bake Crust: Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough so edge lies flush with fluted edge of tart pan. Chill 1 hour.

Preheat oven to 400°F. Butter a large piece of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Cool. Can be baked 6 hours ahead. Let stand at room temperature.

Make Filling: Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Add Madeira, vermouth, or white wine, if using. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Assemble and Bake: Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

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