Over The Top Mushroom Quiche

Over The Top Mushroom Quiche

By Thomas Keller

“I love quiche, but it has to be several inches high and made right,” says Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it’s well worth the time it takes to prepare.

Ingredients:

1 tablespoon vegetable oil

1 pound white mushrooms

1 pound oyster mushrooms, stems trimmed and large caps halved or quartered

Salt and freshly ground pepper

1 tablespoon unsalted butter

2 small shallots, minced

1 tablespoon thyme, chopped

3/4 cup shredded Comte or Emmental cheese, 2 1/2 ounces

2 cups milk

2 cups heavy cream

6 large eggs, lightly beaten

Fresh grated nutmeg

Buttery Pastry Shell:
recipe follows

Directions:

Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots, and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.

Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.

Buttery Pastry Shell

Ingredients

2 cups all-purpose flour, sifted, plus more for dusting

1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil, for brushing

Directions:

In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.

Set the ring of a 9-inch springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.