Indulge in a taste of French culinary tradition with Julia Child's Quiche aux Champignons (Mushroom Quiche). This iconic recipe from her groundbreaking cookbook "Mastering the Art of French Cooking" is a guaranteed crowd-pleaser, perfect for weekend brunches, light dinners, or elegant potlucks.
A symphony of textures and flavors, this quiche boasts a buttery, flaky crust that encases a rich and creamy filling brimming with savory, sauteed mushrooms. The Gruyère cheese adds a touch of sharpness that beautifully complements the earthy notes of the mushrooms.
Surprisingly approachable, this recipe is perfect for both novice and experienced cooks. With clear instructions and minimal prep work (around 53 minutes, excluding chilling time for the crust), you can whip up this culinary masterpiece in no time.
Feeding a crowd? No problem! This quiche yields 8 generous slices as a main course, comfortably serving a family or group of friends. Alternatively, cut it into 10-12 smaller slices for a delightful appetizer that will leave everyone wanting more.
Here's a quick breakdown of the cooking times:
Prep time: 8 minutes for the crust, 10 minutes for the filling
Chilling time for the dough: 30 minutes
Bake time: 25-30 minutes
Follow this step-by-step guide and bring a taste of Julia Child's culinary genius to your kitchen.
For The Pastry Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
8 tablespoons unsalted butter, chilled and cut into cubes
4-6 tablespoons ice water
For The Filling:
1 tablespoon olive oil
2 tablespoons butter
1 pound (16 ounces) mushrooms, sliced
½ medium shallot, minced
1 tablespoon brandy or dry white wine (optional)
Salt and freshly ground black pepper to taste
1/2 cup heavy cream
3 large eggs
½ cup grated Gruyère cheese (or Swiss cheese)
2 tablespoons unsalted butter, cut into small pieces
Step 1
Prepare the pastry crust: In a bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, work in the butter until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2
Preheat oven to 400°F (200°C).
Step 3
Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add the mushrooms and shallot, and cook until softened and lightly browned, about 5-7 minutes. Stir in brandy or wine (optional), cook for a minute, then season with salt and pepper.
Step 4
Blind bake the crust: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch springform pan, pressing the dough evenly into the bottom and sides. Prick the bottom with a fork several times. Cover with parchment paper and pie weights or dried beans. Bake for 8-10 minutes, then remove the weights and paper. Bake for 2-3 minutes more, until the crust is lightly golden.
Step 5
Finish the filling and bake: In a bowl, whisk together cream and eggs. Stir in the cooked mushrooms, cheese, and ¼ teaspoon salt. Pour the filling into the prepared crust, dot with butter pieces, and bake for 25-30 minutes, or until the filling is set and golden brown.
Step 6
Let the quiche cool for at least 15 minutes before slicing and serving.
Tips:
You can use a store-bought pie crust dough if you're short on time.
Feel free to use different types of mushrooms, such as cremini, shiitake, or oyster mushrooms.
If you don't have any brandy or wine, you can substitute it with additional chicken broth or water.
For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.
Ready to embark on this culinary adventure?
So preheat your oven, gather your ingredients, and prepare to be wowed by the timeless flavors of this French classic!
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