Wild Mushroom Quiche
Pair with Arcus Estate Pinot Noir
Makes 2 quiches
Ingredients:
2 pounds cremini mushrooms
Canola oil, as needed
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
3 tablespoons minced shallots
1 tablespoon thyme leaves
1 cup grated Comté or Emmentaler cheese
2 Basic Deep Dish Quiche Shells (9" wide by 1" deep) at room temperature
Quiche Batter:
2 cups milk
2 cups heavy cream
6 large eggs
1 tablespoon kosher salt
¼ teaspoon freshly ground white pepper
6 gratings fresh nutmeg
Combine the mild and cream in a large saucepan and heat over medium until scalded (a skin will begin to form on the surface). Remove from heat and let cool for 15 minutes before continuing.
Put the milk and cream mixture and remaining quiche batter ingredients in a blender. Blend on low speed for a few seconds to combine the ingredients. Increase the speed to high and blend for 30-60 seconds, or until the batter is light and foamy. If your blender can’t accommodate all the ingredients at once, divide the blending in 2 equal batches.
Coat a large sauté pan with a film of canola oil and heat over high until the oil begins to smoke. Add the cremini mushrooms, season with salt and pepper, and sauté for a minute. The mushrooms will absorb the oil and should not be weeping any liquid at this point. Add the butter, shallots and thyme. Toss and sauté until they are cooked thoroughly, 3-4 minutes.
Put a rack in the center of the oven and preheat the oven to 325°F.
Scatter 1/6 cup of the cheese and a quarter of the mushrooms evenly into one quiche shell. Blend the quiche batter again to aerate it, then pour enough of the batter to cover the ingredients and fill the quiche shell approximately halfway. Top the batter with another 1/6 cup of the cheese and another quarter of the mushrooms. Blend the batter and fill the quiche all the way to the top. Push down any mushrooms that float up. Sprinkle 1/6 cup of the cheese on the top of the quiche. Repeat process for second quiche.
Bake 75-90 minutes, or until the top of the quiche is browned and the custard is set when the pan is jiggled. Remove the quiches from the oven and let cool at room temperature on a rack. Refrigerate until thoroughly chilled, at least a day or up to 3 days.
To serve, preheat the oven to 375°F. Reheat the quiche for 15 minutes or until hot throughout. To check, insert a metal skewer into the quiche for several seconds and then touch the skewer to your lip to test the temperature of the quiche.
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