Guest Post: Rustic Mushroom Quiche by eat. live. travel. write.

We've got a guest in our kitchen today that you might recognize... we welcome back Mardi of eat.live.travel.write.

Hi, I'm Mardi and I write the blog eat. live. travel. write. where I chronicle my culinary adventures both near and far.  I am excited to be back with a new recipe for Mushrooms.ca (thanks for having me again!) - this time something inspired by the season - back to school!

Yes that's right, it's September - back to school for kids and teachers (like me!).  It's the busiest month of the school year for me and also the month where I feel I am constantly trying to "catch up" so planning my dinners in advance is something that doesn't always happen, sadly.  Today's recipe - rustic mushroom quiche - might sound intimidating (especially as you are making the pastry from scratch - but don't run away just yet. I'll let you in on a little secret. This pastry is really simple and because it's "rustic" it doesn't need to look perfect. What's even better, the recipe uses ingredients you probably already have in your fridge and pantry so it truly is a dish you can come home from work and whip up in time for dinner. Plus, the 30 minute pastry chilling time gives YOU some time to chill!  The pastry is actually adapted from a sweet pastry recipe at Use Real Butter who adapted it from Tartelette - I've added the cornmeal to make it a savory pastry.


Rustic Mushroom Quiche
Serves 6

Ingredients
For the pastry
1.5 cups plain flour
4 tablespoons cornmeal
a pinch of salt
125g very cold (not frozen) butter, cut into tiny cubes
1 medium egg, lightly beaten
2 tablespoons ice cold water.
For the filling
3 cups mixed fresh mushrooms (I used oyster, shiitake, baby Bella and white), sliced
4 tablespoons olive oil
2 teaspoons dried Herbes de Provence (or thyme)
freshly ground pepper
salt
To assemble
5 eggs, lightly whisked
1 egg beaten for egg wash

For the pastry:
1. Sift the flour into a large bowl.
2. Add the cornmeal and salt and mix lightly with your fingers.
3. Add the cubed butter and, using your fingers, lightly rub in the butter to the flour/ cornmeal/ salt until is resembles breadcrumbs with some pieces the size of small peas.
4. Make a well in the middle of the flour mix and add the egg.
5. Mix the flour into the wet ingredients until it just starts to come together.
6. Add the water and incorporate until the dough just comes together. The dough should be firm enough to form a ball - it might be a little crumbly but press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for 30 minutes minimum.

For the mushrooms:
1. Heat the olive oil in a large frying pan over medium-high heat.
2. Add the mushrooms and Herbes de Provence and saute until they have significantly reduced in volume (there should be around 1.5 cups once they are cooked).
3. Season with salt and pepper and remove from heat. Set aside.


Method
1. Pre-heat oven to 350˚F.
2. Remove the dough from the fridge and roll between parchment or wax paper or onto a lightly floured surface until it's about 12-13 inches in diameter.
3. Carefully place the pastry disk on a sheet of parchment if it already isn't and place in a 10 inch pie tin. The parchment will stick out beyond the tin edges, that's ok. The pie tin is just to make sure the quiche holds a circular shape!
4. Scatter the mushrooms over the centre of the pastry, leaving about 2-3 inches at the edge.
5. Fold the uncovered edges of dough up and around the filling, working your way around the quiche. You'll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don't end up with a thick area of just crust.
6. Pour the beaten eggs over the mushrooms, making sure it does not "escape the pastry".
7. Brush the edges of the quiche with a little egg wash.
8. Bake for 35-45 minutes or until the pastry is golden and the inside is set.


I loved this dish straight out of the oven but it also works at room temperature or even reheated the next day (wrapped in foil in a 300˚F oven for about 30 minutes).  Perfect the day you make it AND for leftovers? I can't think of a better dish for the crazy month of September!

~~~~~
Thanks to Mardi for being our guest again and delivering another mouth-watering dish. This Rustic Mushroom Quiche seems less scary and more yummy! Try some of Mardi's past yummy eats...


Don't forget to follow Mardi on her blog eat. live.travel.write. and on Twitter.
..

No comments: