Wild Mushroom Quiche

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.

20131103-140018.jpgGreat 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.

20131103-140505.jpgIngredients for about 6 servings:
For the filling:
1 1/4 lb mushrooms, mixed variety
1/2 onion
3 eggs
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

Preheat oven to 325F.
20131103-145747.jpgStart with the dough. Place the flour on a flat surface and create a well in the center. Add the salt, olive oil and hot water.

20131103-145838.jpgWork the ingredients together with your fingertips.

20131103-180459.jpgForm a ball, lightly flour it so it does not stick.

20131103-181333.jpgRoll 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.

20131104-064542.jpgFor the filling, clean, trim and cut the mushrooms in fairly even bite-sizes.

20131104-064634.jpgChop the onion. Reserve.

20131104-064741.jpgChop the garlic. Reserve.

20131104-064856.jpgChop the chives. Reserve.

20131104-064956.jpgHeat a bout 1 tablespoon of olive oil in a very large skillet over medium-high heat. Add the onion and reduce the heat to low.  Cook the onion until soft and translucent, tossing occasionally.

20131104-065105.jpgAdd 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.

20131104-065201.jpgMeanwhile, prepare the custard. Place the eggs in a bowl and whisk till blended. Then, whisk in the almond milk.

20131104-065246.jpgSeason with salt and pepper.

20131104-065402.jpgAdd the chives and mix well.

20131104-065448.jpgSpread the mushrooms on the bottom of the tart crust.

20131104-065552.jpgPour the custard evenly over the mushrooms. Bake for about one hour to one hour and twenty minutes, until lightly golden.

20131104-065724.jpgServe warm and enjoy!

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