Quiche aux Champignons

April 22, 2010 | By | COMMENTS

Quiche aux Champignons 1
Let me first say that I am not a “pie person”. I had never made a homemade crust in my life. Ever. I had never attempted a homemade quiche, not even for the numerous showers, brunches or lazy Sunday breakfasts I’ve had over the years.
Well folks, times are-a-changin’.


I happened to be on hiatus the whole month of December, and my lovely and talented assisant, the beautiful Casandra, gave me a copy of, “Mastering the Art of French Cooking” as a Christmas gift. Very exciting!
I absolutely love Julia (who doesn’t?). Yes, I was that little 10 year old child glued to public access TV every Saturday morning at 7am watching her make a perfect cheese soufflé while the rest of my family slept in. Strange child, indeed.
Well since I now had a copy of her brilliant book in my hot little hands, I was inspired to attempt one of he recipes. I decided on quiche. How bold of me. I mean, it’s Julia for God’s sake.
Well, I’m here to say, I DID IT!!!!!! And it came out fabulous. I mean, more fabulous then I ever could have imagine. I expected greatness, because it was Julia, but never for a second did I think the that I…I….could make something this fabulous on my very first attempt at one of her recipes. I did. As I said, I’ve loved her forever, but after this quiche, Wow. LOVE.
I made this quiche for my Mom and her husband Rich who were (just-off-the-plane) in from Miami for the holidays. It was melt-in-your-mouth-delicious. I don’t know how else to describe it. The crust was buttery, flaky and light…..the eggy goodness was delicious with the mushrooms and the cheese..so fluffy and light and yummy. WOW. I can’t believe I actually made this. (I think my Mom was a bit surprised, too since WE are not quiche makers).
I served it with an arugula salad and chilled white wine. It was a perfect “welcome home” lunch. The warm delicious quiche with the fresh salad and the chilled wine. SO YUMMY. I can’t wait to make another one of Julia’s quiches.
Pate Brisee
 (Pie Crust)
Adapted by Julia Child
Makes one pie crust
2 cups all-purpose flour, 
1 teaspoon salt, 
1/4 teaspoon sugar, 
6 ounces (1 1/2 sticks) unsalted butter, chilled and cut into small pieces, 
4 tablespoons chilled vegetable shortening, ½ cup of ice water.
1. Combine flour, salt, and sugar, butter and shortening in a large mixing bowl. Mix together with your fingers until the mixture resembles coarse meal.
2. Add ice water in slowly, rapidly gathering the dough into a mass. Press dough into a roughly shaped ball. It should just hold together and be pliable, but not sticky. If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Form dough into a single ball, sprikle with four and wrap in wax paper. Transfer to the freezer, and chill at least 1 hour, until firm. Uncooked pastry dough will keep for 2-3 days in the fridge. Dough may be stored, frozen, up to 1 month.
4. To par-bake the crust: Butter the inside of the pan. Roll out the chilled dough as quickly as possible, so it will not soften, on a lightly-floured surface until is about 2 inches large all around than your pie pan. Either reverse the dough onto the rolling pin and unroll it over the mold or fold in half, then in half again and lay it over the mold, unfolding it. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the pan. Trim off excess dough by rolling the pin over the top of the mold.
5. With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. Press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals.
6. To keep the sides of the pastry shell from collapsing and the bottom from puffing up, line the pastry with buttered foil and fill it with uncooked rice or beans and bake on center rack in a preheated 400 degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. Remove it from the oven when the shell is just starting to color and just beginning to shrink from the sides of the mold.
7. If it seems to you that the sides of the shell are too fragile, or liable to crack or leak with the weight of the pie filling to come, do not unmold until your tart or quiche is filled and fully baked. Unmolding: slip it onto a rack so air will circulate and cool it, preventing it from getting soggy.
Quiche aux Champignons
 (Mushroom Quiche)
Adapted from Julia Child, Mastering the Art of French Cooking
3 to 4 leeks, white part only, sliced

1/2 cup water

Salt

3 tablespoons butter

5 to 6 large white mushrooms, sliced

1 tablespoon port

3 eggs

1 1/2 cups whipping cream (Deb: I use whole milk)

An 8-inch partially-cooked pastry shell on a baking sheet

1/4 cup grated Swiss cheese

1 tablespoon butter cut into pea-sized dots
1. Preheat oven to 375°F.
2. Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.
3. Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
4. Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute to the butter over it (Deb note: I’m not sure if it’s because I accidentally took it out a minute or two early, but I found the butter to leave a slight greasiness on top, getting in the way of a cheesy crust, and might skip it next time). Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned. YUMMY!

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