Here’s an entirely delightful dish that we’ve now enjoyed on several occasions – cheese and mushroom quiche! One of the few vegetarian dishes on my site, it came from Mollie Katzen’s New Moosewood Cookbook, which I find to be a marvelous resource despite my great love of meat. But Mollie Katzen has always been an exception – I’ve found her (dairy-heavy) vegetarian recipes truly satisfying, and that means a lot coming from me.
What you do is melt some butter in a frying pan,
Add a chopped onion to it once the butter has melted,
Cook the onions for a few minutes over medium heat until they begin to look like this…
Then add half a container of sliced mushrooms (I thought white button would do in this case, although I generally try to go with the “wild-er” varieties – crimini, portabella, shiitakis, morels, and so on), as well as several chopped garlic cloves.
Cook everything together a while longer until it all looks like this.
Now let’s make the crust. Are you ready for this? I… am… making… a… crust. A pie-crust hater, I.
Of course, there is no crust without butter.
Cut it into chunks, throw it into the food processor with the flour, and pulse it around until the mixture resembles coarse meal (not shown since I forgot to snap a picture of that step).
Now, with the motor running, pour in just enough milk through the opening in the lid to get this.
Dump it into a lightly floured surface…
And do this. My crust tends to be on the doughy side because I don’t like it flaky.
Cut the lovely thing in half…
Roll it until it’s about 1.5 inch larger than your tart/pie pan (I love my new tart pan). Note that I fold the excess back onto itself to reinforce the sides – always a good idea.
Now this can wait. Time to make the custard!
Add the flour and stir everything together until you get a smooth mixture (also not shown – what’s with me today?)
OK den. Now spread the crust generously with grated cheese (I used Organic Valley’s Mild Cheddar).
Spread the onion-and-mushroom mixture on top of the cheese.
Pour in he custard and sprinkle with paprika…
Bake at 375 degrees until looks like this. Gotta love them tart pans – the quiche popped right out! But you don’t get to see it, so you’re just gonna have to believe me.
Cheese and Mushroom Quiche
Adapted from The New Moosewood Cookbook
For the crust (makes one 10″ crust):
- 6 T butter, cut into chunks
- 1 1/2 C all-purpose flour
- enough milk to make a crust of the right consistency (1/4 C or more)
For the filling:
- 1 large onion, chopped
- approximately 2 handfuls of mushrooms
- 2 garlic cloves, chopped
- 1/2 t salt
- black pepper
- 4 large eggs
- 1 1/2 C milk
- 2 T flour
- 1 1/2 C packed grated cheddar (but you can use Swiss, too, if you want a sharper taste – something I don’t usually enjoy).
- enough butter to saute the veggies (although mushrooms are technically a different kingdom, but nevermind)
Preheat the oven to 375 degrees.
Pulse flour and butter in a food processor until the mixture resembles coarse meal. With the blade running, pour in just enough milk through the opening in the lid to make a soft dough (see photos above). Roll it out and fit in a pie pan, doubling up the excess. You can flute the edges or do whatever you like to do.
Melt butter in a small pan. Add onions and saute over medium heat for a few minutes. When the onions begin to soften, throw in the mushrooms, garlic, salt, and pepper. Saute for about 5 minutes and remove from heat. Whisk together eggs, milk, and flour. Spread the grated cheese over the bottom of the unbaked crust and top with hte onion and mushroom mixture. Pour in the custard and sprinkle everything with paprika. Bake for 35 to 45 minutes until solid in the center. You can serve it hot or at room temperature.
Note: This quiche also freezes well directly in the pie pan if you cover it tightly with saran and then again with a layer of aluminum foil. Makes a great postpartum meal (I freeze many, many meals for after my babies are born because… because that’s the kind of person I am).