Quiche Lorraine
Updated: Jun 11, 2019
Quiche Lorraine, but instead of bacon, I used mushrooms!
In pastry school we made a Quiche Lorraine in our cooking class. The handful of vegetarians in the class were given permission to substitute mushrooms for the bacon lardons. We sauted the h*ck out of the sliced mushrooms in a ton of butter and salt.
In fact any time any of the girls from that class post anything about mushrooms we all still comment about how amazing they were.
I like to make this recipe when I'm trying to impress someone new that I'm dating or for a special occasion brunch for dear friends. There are a lot of steps involved, but the results are so worth it!
You can always make this in steps by doing the crust the night before, or doubling the crust recipe and saving half to freeze for the next time!
For Crust:
1 3/4 cup flour
1 teaspoon salt
5 ounces butter, cubed
2 tablespoons ice water
Directions:
1. Mix flour and salt
2. Cut butter into flour until it approximates cornmeal.
3. Add ice water. knead briefly to form ball. Chill for 30 minutes
4. Roll out dough and lay in pie pan. Prick with fork, cover with pie weights and bake until done, 15-20 minutes
For custard:
7 oz sauted mushrooms -saute in butter until desired texture.
4 oz Emmentaler cheese grated
12 ounces creme Fraiche
3 eggs
Heavy cream as needed
Directions:
1. Place mushrooms and cheese in bottom of pre-baked pie crust
2. Whisk creme fraiche and eggs together. Pour over pie crust 3. Add heavy cream as needed to come up three quarters of the way up the side of the pie crust 4. Bake in a 350 degree oven until set, about 20-35 minutes.
