Extravagant mushroom tart

Heavenly Mushroom Quiche: A Culinary Delight

This tantalizing mushroom quiche, inspired by the culinary genius Thomas Keller, is sure to impress even the most discerning palates. With a medley of mushrooms and a rich, creamy filling, this dish promises both flavor and sophistication. Whether you're a seasoned chef or a novice in the kitchen, the following instructions will guide you to create a quiche that’s as beautiful as it is delicious. Let's dive into the details, ensuring each step is easier for those who may shy away from pastry-making!

Cooking Time

Preparation Time: 30 minutes

Cooking Time: 1 hour and 30 minutes

Chilling Time: At least 1 hour (preferably overnight)

Ingredient List

Buttery Pastry Shell

2 cups (250 grams) all-purpose flour, plus additional for dusting
1 teaspoon kosher salt
1 cup (225 grams) very cold unsalted butter, diced
1/4 cup (60 ml) ice-cold water
Neutral oil for brushing the springform

Filling

1 tablespoon (15 ml) olive or vegetable oil
2 pounds (905 grams) assorted mushrooms (oyster, white button, cremini recommended)
Salt and freshly ground black pepper
1 tablespoon (15 grams) unsalted butter
2 shallots, minced
1 tablespoon fresh thyme, chopped (1 teaspoon if dried)
3/4 cup (70 grams) grated cheese (Comté, Emmental, or Gruyère)
2 cups (475 ml) milk
2 cups (475 ml) heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg (optional)

Instructions

Prepare the Buttery Shell

Using a stand mixer with a paddle attachment, combine 1 cup of flour with the salt. Gradually add the diced butter while mixing on low speed until it's fully incorporated. Mix in the remaining flour until just combined, then add the cold water, blending until you have a cohesive dough. Shape it into a disc, wrap in plastic, and refrigerate for at least an hour (or up to two days).

Form the Pastry Shell

Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly oiling the inside. On a floured surface, roll out the chilled dough into a 16-inch circle. Lift it gently into the prepared pan, ensuring it fits snugly. Trim any excess dough, saving scraps for potential patches later. Chill for 20 minutes if par-baking or until you're ready to use it.

Par-Baking the Shell

If you choose to par-bake, line the shell with parchment paper and fill it with pie weights or dried beans. Bake for 30-40 minutes until the edges are golden. Remove the weights and parchment, returning the shell to the oven for an additional 10-15 minutes. Set aside to cool.

Cook the Filling

In a large skillet, heat the oil over medium-high heat. Add the diced mushrooms and season with salt and pepper. Sauté until they begin to soften, about 5 minutes. Lower the heat, adding butter, shallots, and thyme, cooking until the mushrooms are tender, approximately 12 minutes. Allow to cool.

Assemble the Quiche

Inspect the cooled pastry for any cracks and seal them with dough scraps if needed. Begin layering by placing 1/4 cup of cheese on the bottom, followed by half the mushroom mixture. In a bowl, whisk together half the milk, cream, eggs, and seasonings until frothy, then pour into the shell. Add the remaining cheese and mushrooms, then repeat the custard mixture with the remaining ingredients before topping with another 1/4 cup of cheese.

Bake the Quiche

Bake for 1.5 hours, until the top is golden brown and the filling is just set. Allow to cool in the pan until warm, then carefully release the springform and trim the edges as needed.

Serve and Enjoy

Slice into wedges and serve warm, ideally accompanied by a fresh salad of delicate greens. Every bite of this quiche is a celebration of flavor, perfect for brunch or a special gathering. Enjoy your culinary creation!