MUSHROOM QUICHE

Ingredients

Dough

350 grams (12.35 ounces) flour
200 grams (7.05 ounces) butter (82%)
4 tablespoons ice water
2 egg yolks (10 grams)
A pinch of salt

Filling

400 grams (14.10 ounces) oyster mushrooms (only caps)
300 grams (10.60 ounces) mini champignons
1 medium onion
Salt to taste
Crushed pepper mixture to taste
Vegetable oil for frying
125 grams (4.40 ounces) Camembert cheese
50 grams (1.75 ounces) Dutch cheese

Liquid Cream Filling

200 grams (7.05 ounces) sour cream (20%)
100 milliliters (3.40 fluid ounces) cream (33%)
70 milliliters (2.40 fluid ounces) milk (2.5%)
2 egg whites
1 egg
8 green onion feathers

Equipment

Blender or Food Processor
Essential for grinding the flour and pre-frozen butter into fine crumbs. Make sure to pulse to avoid overmixing.
Mixer with Hook Attachment
Ideal for quickly stirring the dough, ensuring a smooth and even texture.
Baking Paper
Prevents the dough from sticking to the pan and helps with an even bake.
Oven
Preheat to 392F to ensure a perfectly baked pastry base.

Instructions

Step 1

1. Sift the flour and salt together. In a blender, pulse the flour mixture with pre-frozen butter until it forms crumbs. Add the egg yolks and ice water, mixing quickly to form a dough. It's best to use a mixer with a hook attachment for this step. Make sure your butter is very cold for a flakier crust!

Step 2

2. Wrap the dough in plastic wrap and refrigerate it for 30 to 60 minutes. This will make the dough easier to handle and provide better texture. Chilling the dough helps prevent it from shrinking during baking.

Step 3

3. Preheat your oven to 392°F (200°C). Divide the dough into two parts: 11.00 ounces (312 grams) for the bottom and 10.60 ounces (300 grams) for the sides. Form the dough into your desired shape for the pastry and then freeze it for 10 minutes. Forming the pastry shape while it's cold makes it easier to handle.

Step 4

4. Lay baking paper over the dough and add pie weights, such as beans, rice, or peas. Bake the dough for 15 minutes. Remove the weights and baking paper, then bake for an additional 10 minutes until the crust is light golden and fragrant. Blind baking ensures the crust doesn’t become soggy.

Step 5

5. Wash, peel, and slice the oyster mushrooms and mini champignons. Fry the oyster mushrooms with the onions: first cover with a lid until the liquid evaporates, then fry until slightly golden. Add salt and pepper to taste. Let them cool. Repeat the same process with the champignons and let them cool. Make sure the mushrooms are cooked thoroughly to remove excess moisture.

Step 6

6. Grate the Dutch cheese and cut the Camembert cheese into small pieces.

Step 7

7. In a bowl, mix the sour cream, cream, milk, egg whites, and an egg until smooth. Finely chop the green onion feathers and add them to the mixture. Add a little salt and pepper to taste. Adjust the seasoning based on your preference.

Step 8

8. Assemble the pastry by putting the fried oyster mushrooms and onions on the baked crust base. Add the Camembert cheese and the grated Dutch cheese. Pour the cream filling mixture over the top, and place the cooked champignons on top. Layer the ingredients evenly for balanced flavors in each bite.

Step 9

9. Bake the assembled pastry at 392°F (200°C) for 20-25 minutes, until the filling is set and the top is golden brown. Check for doneness by gently shaking the pastry; it should not jiggle in the center.

Step 10

10. Let the pastry cool slightly before serving. Cooling will help the filling set properly. Bon Appetit!

Servings

Serving Suggestions & Ideas: 🥂

This sumptuous mushroom pastry pairs beautifully with a chilled glass of white wine like Chardonnay or Sauvignon Blanc. The vibrant acidity and fruity notes complement the earthy and creamy flavors of the dish, making for an unforgettable gourmet experience. 🍷

For a family-friendly option, serve with a fresh side salad drizzled with zesty lemon vinaigrette. The pairing of crisp greens and tart dressing cuts through the richness of the pastry, adding a refreshing balance to each bite. 🥗

If you’re hosting a brunch, consider setting up a self-serve station with a variety of toppings such as truffle oil, fresh herbs, and chili flakes. Let your guests personalize their pastry slices to their liking, adding a fun and interactive element to your gathering. 🎉

Variations

Gluten-Free & Vegan Variations 🌱

**Gluten-Free:** Substitute the regular flour with an equal amount of gluten-free all-purpose flour or a blend like almond flour. Ensure the butter or butter substitute used is gluten-free. ✅

**Vegan:** Replace butter with a vegan margarine or coconut oil for the dough. Use a vegan egg replacer (like flax eggs) instead of yolks and whites. Swap out the dairy creams with coconut cream and almond milk or another plant-based milk of your choice. For the cheese, use vegan cheese alternatives such as cashew cheese or nutritional yeast to retain the creamy texture and flavor. 🌱

Faq

Can I use regular button mushrooms instead of mini champignons?
Yes, regular button mushrooms can be used as a substitute. Just make sure to slice them thinly for even cooking.
What can I use if I don’t have a hook attachment for my mixer?
If you don't have a hook attachment, you can mix the dough by hand using a sturdy spatula or a wooden spoon.
Can I freeze the dough for later use?
Absolutely! Wrap the dough tightly in plastic wrap and store in an airtight container or freezer bag. It will keep for up to 3 months.
How do I prevent the pastry from becoming soggy?
Ensure the filling ingredients are well-cooked and moisture reduced before adding to the pastry. Blind-baking the crust with weights also helps maintain a crisp texture.
How can I make sure my pastry base is evenly baked?
Rotate the baking pan halfway through baking to ensure even exposure to heat.
What’s the best way to achieve a golden crust?
Brush the edges of the pastry with an egg wash before baking for a beautiful golden finish.