I know this isn’t a dessert recipe, but hey, sometimes I make real food too. And when I do, it’s naturally going to be from one of the three four cookbooks I bought while in Paris and it’s going to be a classic French recipe – quiche!
Clotilde is a talented food blogger based in Paris. Her cookbook is full of seasonal, vegetarian recipes that I’ve been poring over for weekday and weeknight meals. This quiche particularly stood out for a few reasons. One, the crust is not made from butter but olive oil. In a dessert world, it’s butter or nothing at all, as that’s how the crust gets its flaky appeal. But for a savory dish, olive oil adds a layer of flavor into the dough that complements the filling nicely.
This is also a great recipe because you can use whatever seasonal veggies you have lying around. Mushrooms are available year-round, and since they shine in this dish, use good quality ones (aka NOT those basic pre-sliced white ones you find at the grocery store that taste like paper). Pick up some shitake or oyster mushrooms and get wild. I topped my quiche with chard because I freaked out when I saw it at the farmer’s market that morning…because I’m the kind of person who freaks out at pretty-looking chard.
The best thing about quiche is that it lasts for a few days when well-wrapped, making for some classy lunches and lovely Monday night dinners with friends. Add a couple glasses of red wine and it’s just as if I’m back in Paris.
- For the crust:
- 1/4 cup olive oil
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 2 large eggs
- For the filling:
- 2 pounds shiitake or oyster mushrooms
- 1 medium yellow onion, finely sliced
- 3 eggs
- 1/3 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon mustard
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 to 1.5 cups chard, chiffonaded
- For the crust: Grease a 12-inch tart pan and preheat the oven to 325 degrees. In the bowl of a stand mixer, combine the flour, salt, and pepper. Add the oil, 1 egg, and 1/4 cup cold water, beating on low speed until just absorbed in. Turn the dough out onto a Silpat and knead it into a ball, adding a little more flour if necessary to hold everything together.
- Roll the dough out so it’s large enough to fit the tart pan, giving it a quarter turn in between each roll to make it even. Add flour if necessary to keep it from being sticky.
- Transfer the dough to the prepared pan and prick the bottom with a fork. With the second egg, add a couple tablespoons of water in a small bowl and whisk with a fork to create an egg wash. Brush all over the tart dough and bake for 15-20 minutes until starting to change color. Let cool completely before filling.
- For the filling: Trim the mushrooms and cut into quarters. Heat olive oil in a large skillet over medium heat and add the onion and some salt, cooking for about 3-4 minutes until softened. Add mushrooms and a bit more salt and cook until the onions just start to brown, about 5-7 more minutes. Set aside.
- In a bowl, whisk together the eggs, cream, milk, mustard, black pepper, cayenne, and 1/2 teaspoon salt.
- Spread the mushroom onion mixture evenly over the crust. Pour the egg batter over it. Take the chard and cover the top of the batter evenly, using as much chard as you want.
- Bake for about 40-45 minutes until the middle is set and slightly golden. Serve warm. Store tightly and keep for up to 3 days.