Mushroom quiche

Ingredients for 1 servings:

• 1 serving of quiche and tart dough, ready-made dough or 1-2-3 dough (recipes in the database)
• 1 tsp butter for the mold
• 800 g mushrooms, brown and white, mixed
• 2 tbsp olive oil or garlic oil
• 1 onion(s), diced
• 1 shallot(s), diced
• 4 garlic cloves
• 5 sprig(s) thyme sprig(s), leaves thereof
• 200 g chestnuts, cooked
• 400 ml chicken stock
• ½ bunch parsley, flat, chopped
• ½ bunch chives, chopped
• 4 eggs
• ½ cup of crème fraîche, approx. 100 ml
• ½ cup of cream, approx. 100 ml
• Nutmeg, freshly grated
• salt and pepper
• Gruyère, grated, approx. 200 g

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

from a round quiche pan, approx. 8 pieces

First, butter the sides of a quiche dish and line the bottom with a piece of baking paper cut to the size of the dish. Then place the quiche dough on top and use the excess dough to reinforce the sides. Don’t let any overhang, or it will stick later. Prick the bottom several times with a fork. Clean all the mushrooms dry (important!), trim the stems, and finely chop the mushrooms as desired. I like a mix, so I quarter or slice smaller mushrooms and slice larger ones. This gives the whole thing a more rustic look. Place a large nonstick pan on a hot plate heated to maximum temperature and fry the mushrooms one at a time, leaving plenty of space in the pan, until golden brown. This will probably require 5-8 batches, but thanks to the high temperatures, it goes quite quickly. If the pan is too full, the steam can’t escape easily, and the mushrooms will cook rather than fry/roast. Don’t overcrowd the pan, as this is what gives the mushrooms their wonderful flavor. Transfer the mushrooms to a bowl and, if necessary, fry them all together again at the end to evaporate any remaining liquid. Set the mushrooms aside. Add the oil to the pan and fry the diced onion and shallot over medium heat for several minutes until translucent. Press the garlic and add it along with the chopped thyme leaves. Heat the mixture for about 30 seconds and then add the mushrooms again. Crumble in the cooked chestnuts by hand. Season the mushroom mixture to taste, adding a generous amount of salt, pepper, and nutmeg. Set the filling aside and let it cool. For the egg mixture, first reduce the chicken stock considerably. To do this, simmer 400 ml of stock in a saucepan over high heat, stirring constantly with a silicone spatula. At the end, you want about 50 ml of liquid left over. I keep this kind of chicken stock in the ice cube tray in the freezer. Whisk together the eggs, crème fraîche, cream, and strong stock, then stir in the parsley and chives. Frozen chives are fine, but the parsley should be fresh. Sprinkle the quiche dough evenly with half of the grated Gruyère. Spread the fairly dry and cool mushroom mixture on top and carefully pour the egg mixture over it. Sprinkle the filling with the remaining Gruyère and brush the sides of the dough with any excess egg mixture. Bake the quiche in a preheated oven at 200°C (convection oven) for about 40 minutes, or until the dough is golden brown and the quiche is cooked through according to the skewer test. The quiche can be eaten hot or cold and goes perfectly with a dollop of crème fraîche. The mushrooms can be varied. I’ve also added porcini powder to the mixture, but the quiche also works very well with mushrooms.