"I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard.
Slideshow: More Recipes from Thomas Keller
1 tablespoon vegetable oil
1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
1 pound white mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)
Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
The unmolded quiche can be cooled completely, then refrigerated overnight. To serve, carefully cut the quiche into wedges, arrange on a baking sheet and bake in a 350° oven until warm, 10 minutes.
With their bright dried fruit and relative lack of tannins and oak, Provençal rosés make a great complement to quiche.
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Review Body: This will be long. First off, I'm an experienced home cook. I was able to recreate this dish just fine using the recipe. I've made it 7/8 times now. It is NOT for the beginner, but can totally be done by any person comfortable with pie dough.
#1. YES, the buttery pastry shell recipe should be linked, but if you simply Google it, you will find it just fine. Thomas Keller buttery pastry shell. ..easy. #2. The shell sometimes leakes. If I'm careful about pressing the dough into the ring and at the bottom I have had success. #3. Leave dough over the edge of the spring form ring... that keeps it from shrinking down while prebaking it. #4. Leave the whole finished quiche in the spring form pan after baking till it is room temperature or slightly warm... then gently shave off the top of the pie crust that is hanging over the spring form ring... #5. Cheese, salt, custard, seasonings are all up for tweaking... just like any other dish, you HAVE to flavor it as you like it. I add spinach, bacon, peppers, etc... depending on what I feel like. I do suggest using a blender to get it frothy.... but I don't always make the batches separately. I just do it all at once. I DO bake these for about 1 hour 45 mins... but that is my preference. I get AMAZING feedback on this quiche. It is impressive served on a cake plate. 5 STARS for a great idea and recipe that does work well if you are comfortable tasting as you go and familiar with pie dough.
Review Rating: 5
Date Published: 2017-03-12
Author Name: Grancy
Review Body: A recipe with INCOMPLETE instructions can not be made in the fashion that the creator intended! Therefore, no matter how good it MIGHT be, the recipe is useless & worthy of only 1 star.
Have read through 3 times; where's the info on the pastry shell? Would assume just regular pie shell; but no, step 4 mentions springform pan. Hmm, I have 6 sizes of springform; it appears that I'm supposed to guess.
Review Rating: 1
Date Published: 2016-09-18
Author Name: CarrieMC
Review Body: This recipe is poorly written with multiple issues for sure. First, the salt amount is excessive and must be an error.
"2. ... In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt..."
That would mean that 3 teaspoons of salt go into the entire quiche. I used a scant tsp and is was MORE than enough. Perhaps it was meant to say one 1/2 tsp not 1 and 1/2 tsp?!
The other issues are related to the Buttery Pastry Shell, which isn't linked but should be. It was a disaster and I wasted ingredients following it, even though my intuition was telling me to not follow the poorly written and confusing instructions. It directed to use a 9" springform pan but to leave the bottom out. Then, to not latch it. So I placed the dough in the bottomless springform unsecured ring on parchment paper on a sheet pan. I'm supposed to refrigerate that but clearly that won't fit in most home refrigerators, so I placed it in my large freezer for half the time. I blind baked as instructed and it looked fine, aside from the sides of the dough slid down a little in spots. Then the recipe tells me to patch the dough with leftover dough it never mentioned to reserve. Awesome. At least I didn't see any holes... However, the custard ran out of the dough and made a mess. I could only use half the custard because the shell wouldn't hold it.
In summary, I would use the standard, trusted way of baking a pie shell in a springform pan. Line the sides with oil and flouer, place a sheet of parchment over the bottom, then secure the ring. This way, even if there are small holes in the shell, the custard won't escape so much. And it will more easily fit in the refrigerator. I'm an experienced cook and this recipe is a written to be a salty, messy, confusing waste of ingredients. I salvaged it, but would advise to not make this as instructed. Halve the salt and use a different pie shell recipe.
Date Published: 2017-01-23
Author Name: Luis Jauregui
Review Body: Question: Is the buttery pastry shell for this quiche pre-cooked or raw?
Date Published: 2016-09-15
Author Name: Adam J Kait
Review Body: Good grief. This should be called "under the bottom," which is where ALL THE DAMNED CUSTARD LEAKED OUT. Total disaster with guest coming on Christmas morning. We are very experienced cooks, followed the instructions to t T (including tracking down Keller's unlinked crust), and still a blowout. Is this guy insane?