Wild Mushroom Quiche with Walnut Crust

Name: Wild Mushroom Quiche with Walnut Crust
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters shredded Comte or Mahon cheese; 340 grams white or cremini mushrooms, thinly sliced; 3 larges eggs; 315 milliliters all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley, for garnish; 1 Tbsp chopped fresh thyme; 8 servings Crisp greens, for serving; 177 milliliters heavy cream; 454 grams mixed wild mushrooms, such as oyster, shiitake, and trumpet; 3 Tbsps olive oil; 789 milliliters grated Parmesan; 1 teaspoons fine salt; 8 servings Sea salt and freshly ground pepper; 2 shallots, minced; 2 Tbsps sugar; 1 stick unsalted butter, cut into 1-inch pieces; 3 Tbsps unsalted butter; 355 milliliters walnuts; 237 milliliters whole milk

The recipe Wild Mushroom Quiche with Walnut Crust could satisfy your Mediterranean craving in about 2 hours and 10 minutes. This recipe serves 8. One serving contains 770 calories, 29g of protein, and 60g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of mahon cheese, sea salt and pepper, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a pretty expensive main course. If you like this recipe, you might also like recipes such as Herbed Vegetables In A Feta Quiche With A Wild Rice Crust, Kale and Egg Quiche with Panko Walnut Crust, and Mushroom-and-Spinach Quiche in an Oat Crust.

Instructions

For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan.

Ingredients you will need

Walnuts

Butter

Crust

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Springform Pan

Oven

Place on a baking sheet and bake until lightly browned, 15 to 20 minutes.

Equipment you will use

Baking Sheet

Oven

Remove and let cool.

For the filling: Reduce the oven temperature to 325 degrees F.

Equipment you will use

Oven

Heat the olive oil in a large skillet over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the wild mushrooms, white mushrooms, and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots, and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.

Ingredients you will need

Salt And Pepper

White Button Mushrooms

Mushrooms

Seasoning

Shallot

Butter

Thyme

Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half the mushrooms and half the cheese evenly over the crust. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth and frothy.

Ingredients you will need

Heavy Cream

Mushrooms

Parmesan

Cheese

Comte

Crust

Egg

Milk

Equipment you will use

Whisk

Bowl

Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.

Ingredients you will need

Mushrooms

Cheese

Egg

Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate.

Ingredients you will need

Crust

Equipment you will use

Oven

Knife

Frying Pan

Let cool slightly, about 25 minutes.

Garnish the quiche with the parsley. Carefully remove the springform pan ring.

Ingredients you will need

Parsley

Equipment you will use

Springform Pan

Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

Ingredients you will need

Greens

Equipment

Ingredients

Servings:

118milliliters

shredded Comte or Mahon cheese 340grams

white or cremini mushrooms, thinly sliced 3larges

eggs 315milliliters

all-purpose flour 2Tbsps

chopped fresh flat-leaf parsley, for garnish 1Tbsp

chopped fresh thyme 8servings

Crisp greens, for serving 177milliliters

heavy cream 454grams

mixed wild mushrooms, such as oyster, shiitake, and trumpet 3Tbsps

olive oil 789milliliters

grated Parmesan 1teaspoons

fine salt 8servings

Sea salt and freshly ground pepper 2

shallots, minced 2Tbsps

sugar 1stick

unsalted butter, cut into 1-inch pieces 3Tbsps

unsalted butter 355milliliters

walnuts 237milliliters

whole milk

Recommended wine: Sparkling Wine, Champagne, Bordeaux, White Burgundy

Quiche can be paired with Sparkling Wine, Champagne, and Bordeaux. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Barefoot Bubbly Pink Moscato with a 4.9 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!