I’m veryused to making quiche. Which is a french, fancy sounding word for tart. Thekind that has a buttery crust and rich filling which involves a binding creamand eggs mixture. Today in our French Fridays with Dorie group we are making mushroom and shallot quiche, to which Iadded leeks and chives. Why? Because they were there and they really go perfecttogether. The thing about quiche is pretty much like frittata or risotto: it’sthe perfect way to clean your fridge of odds and ends. Vegetables and cheeses,deli meats, anything and everything can go into a quiche.
Quiche isthe perfect thing for a lunch together with a salad, for a picnic, for a buffettable and, if you make them bite size, it’s the ultimate appetizer to eat whileyou mingle holding a cocktail in your other hand.
My go-totart dough has only four ingredients, flour, salt, butter and ice water.
HereDorie uses a recipe that adds an egg to those ingredients. The result is a greatdough. It is lighter but still rich and flaky, rolls like a dream and, myfavorite part, bakes perfectly with absolutely not a bit of shrinking anywhere.That is, provided you first let it rest for three hours after it comestogether, and then at least half an hour in the freezer after it it fit intothe pan.
The fillingis simple and I never follow quantities. I just melt butter and some olive oil,and throw in coarsely chopped leeks, shallots, add salt and pepper, cook it abit, then add chopped mushrooms and thyme, more salt and pepper and it’s donewhen the mushrooms are brown and all their water has evaporated. You know howthey can be, watery to make you cry. But if the heat is high, that is not aproblem. It is very important not to use watery ingredients when making quiche,as the result will be soggy. And soggy is no good. Nobody likes a soggy tart.
The finalpart is the binding cream. Cream and eggs. Sometimes a bit of milk. Just mix ittogether without beating, some salt and pepper and pour it over the fillingthat is already in the tart shell. Some chives and grated cheese (gruyere orfontina) and into the oven until it turns a golden, shiny color. And then eatit with pleasure.
That said,I made my version thin. It is a lot of butter and cream after all.
My absolutefavorite quiche is one I make with caramelized onions and soft goat cheese.Irresistible.
You can find the original recipe here.