so, this quiche has a lot of mushrooms in it. and i understand that some people absolutely hate mushrooms. i get it - they're not for everyone - but i don't mind them. and i'm sure some people out there love mushrooms and will love this recipe. however, for both of those types, this recipe has something to offer. wait until we make the custard, you mushroom haters. thomas keller knows what's up.
i decided i wanted to spend my sunday night cooking, and cooking something that could feed me for the better part of a week. if i have the time on sunday, i might as well really make it worth my while. so mushroom quiche for breakfast (and maybe dinner again), seemed like it would be a good choice. the ingredients are fairly simple, and as you can see i went with skim instead of whole milk because it's what i had on hand. and parm because, well, you know why.
first, saute the mushrooms in a little bit of oil. i even cheated and bought sliced white mushrooms so i had less prep work.
before putting in the butter, thyme, and shallot, i drained my pan. i found the mushrooms gave off a lot of water. so i popped on a lid and strategically drained the excess liquid in the sink. i strongly recommend this. and now we get to the interesting part.
while the mushrooms are still cooking, the recipe calls for you to put half the custard mix (eggs/milk/cream/salt/pepper/pinch of nutmeg) in a blender. i don't have one (i like my margaritas on the rocks, what can i say?) so i decided to use my food processor. except after pouring in all the ingredients i noticed it leaking, extensively, due to a crack. clearly, this was awesome. (isn't cooking supposed to be relaxing?) so we went with option b - my mixer. my mixer has two types of beaters - normal beaters and beaters that are tiny little whisks. i used the latter. worked like a charm.
and now, a gratuitous crust shot.
crust is my favorite.
the first layer is some cheese and half the mushrooms, then the first batch of custard. problem is, this recipe called for way too much custard filling than my pie pan would hold. the second batch of custard i made, i probably used a quarter of it. next time i'll use the filling ingredients from this quiche i made at christmas, but whip it up (and whip it good!) like we did in this recipe (i'll explain why in a second). so layer in the last part of the mushrooms, cheese, and custard filling, then top with some more cheese.
this bakes in the oven for 90 minutes. a long time, but the low temperature for the oven makes the crust perfect, and if you pop it in the oven early enough you get a few things done before dinner. like watching an episode of parks and rec or something. and that whipping chef keller had us do? it makes the silkiest filling ever. i was truly impressed. i'm definitely using that technique on other quiches in the future, because it's just like a little bite of heaven. not too bad for a dish filled with mushrooms.