Quiches are very versatile and once you are comfortable making one, the possibilities are limitless: you can change the filling to pretty much anything you like or have on hand. In this recipe I use a combination of Chanterelle, Shiitake and Brown Button mushrooms, but feel free to use other types of mushroom that might be available in your area. This is a lactose-free version of the traditional recipe, using almond milk.
Great as an appetizer along side a plain green salad (frisée or mâche are my favorites), or as a side dish to accompany an entrée, or even as a main dish for a luncheon. Most steps can be prepared ahead of time so you can assemble it and bake it later.
Ingredients for about 6 servings:
For the filling:
1 1/4 lb mushrooms, mixed variety
3/4 cup almond milk
1/2 lemon juice
2-3 cloves garlic
3/4 oz chopped chives
Reserve a few springs of chives for decoration
Freshly ground sea salt and black pepper
Olive oil for cooking
For the olive oil dough:
2 cups unbleached all purpose flour
1/2 cup olive oil + 1 Tbsp
1/2 cup hot water +1 Tbsp
1/4 tsp salt
A rolling pin
9-inch tart dish
Roll it out on a lightly floured surface in the shape of the tart mold. Pick it up by rolling it onto the pin and then lay it into the tart mold. No need to oil/butter and flour the bottom of the mold. Adjust the edges. Reserve.
Add the mushrooms and garlic to the skillet and turn up the heat to medium. Toss occasionally. Season with salt and pepper. When the liquid from the mushrooms has evaporated, turn off the heat, add the lemon juice and reserve.